Fruits
Apricot in gelato
Apricot (Prunus armeniaca) is a stone fruit whose purée is a workhorse for sorbetto and fruit gelato, contributing bright acidity, orange color, and a moderate sugar load with a naturally elevated anti-freezing power from its glucose and sorbitol content.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 13.5% |
| Water | 86.5% |
| Sugars | 9.2% |
| Fat | 0.4% |
| MSNF | 0% |
| Protein | 1.1% |
| POD (sweetening power) | 9.1 |
| PAC (anti-freezing power) | 12.5 |
Typical use: 25-35% of the mix as fruit purée in a sorbetto; 15-25% in a milk-based fruit gelato.
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Open the balancerHow to use it in gelato
Apricot is used almost entirely as purée in sorbetto and fruit gelato. With a POD near 9 and a PAC around 12-13 per 100g of fruit, its sugars (sucrose plus glucose, fructose and a little sorbitol) push freezing-point depression above what its sweetness alone would suggest, so recipes need less added dextrose or invert to hit target PAC. Its natural acidity brightens flavor but can curdle dairy, so it pairs best with sorbetto bases or well-buffered white bases. Because water content is high (~86%), balance total solids with sugar and a neutral stabilizer to prevent iciness.
Origin & background
The apricot originated in Central Asia and northern China, where it has been cultivated for over 3,000 years; its botanical name Prunus armeniaca ("Armenian plum") reflects the long-held but mistaken European belief that it came from Armenia, where Romans encountered it before it spread across the Mediterranean.
Frequently asked questions
Sources
- USDA FoodData Central, Apricots, raw (FDC ID 171697) — via https://www.nutritionvalue.org/Apricots%2C_raw_nutritional_value.html
- Aprifel (French Fruit & Vegetable Interprofessional Agency, CIQUAL-based nutritional sheet), Apricot — https://www.aprifel.com/en/nutritional-sheet/apricot/
- Ali S. et al., sugar profile of apricot (sucrose predominant, then glucose, fructose, sorbitol), ScienceDirect — https://www.sciencedirect.com/science/article/abs/pii/S0889157518302047