Apricots: Fresh Variety for Kitchen and Cosmetics

Almost the entire Swiss apricot harvest comes from Valais: the approximately 150 Valais producers grow 95 percent of Swiss apricots.

This corresponds to approximately 50 percent of Swiss consumption – the rest is imported.

In total, around 50 different varieties are cultivated on just over 700 hectares. This comes with different harvest times, meaning fresh apricots are available in Switzerland from June to September. In earlier times, when fewer varieties existed, the season was considerably shorter. The main season runs from the beginning of July to the end of August.

Late frost is a major risk

The apricot originally comes from Manchuria – a region that today spans China, Russia and Mongolia – and likely arrived in our region with the ancient Romans. They called the apricot «malus praecox», meaning the early-ripening one. This is because it blooms relatively early and does not tolerate late frost. Late frost also represents one of the key risks in apricot cultivation, as it can cause severe damage.

For eating and for the skin

Apricots can be used to make syrup or jam, as well as the spirit Abricotine. In addition, these sweet fruits are excellent for desserts and taste wonderful when dried. Thanks to their high antioxidant content, they support vision and strengthen the immune system. Their vibrant orange colour points to their richness in carotenoids, which are known for their health-promoting properties. Apricots are also a valuable source of minerals and folic acid.

Thanks to their antioxidants, numerous minerals and vitamins, these summer fruits are therefore suited not only for consumption but also for cosmetic products.

You can help all animals and our planet with compassion. Choose empathy on your plate and in your glass. Go vegan.