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The apricot is part of the rosaceae family and has its origin in China where it had already been cultivated about 4,000 years ago. Alexander the Great brought the apricot to Greece and Italy and the Romans then introduced it all around Europe in 70 BC.

Apricots are perfectly suited for raw consumption, but they are also ideal for preparing stewed and dried fruit, jam, jelly, juice drinks, liquors and spirits.

Apricots contain lots of beta-carotene, a precursor of vitamin A, which is responsible for good vision, healthy skin and mucosa as well as for resistance against infections.

The following varieties are mainly produced and marketed in Val Venosta: