Ladakhi Apricots

More popularly known as “lal khubani” or “jardalu”, these apricots from Ladakh is the most common fruit of the Ladakh province in Northern India. Their vibrant orangish red colours, sweet and sour taste make them special in their own way. They have velvety skin and flesh, not too juicy but definitely sweet and smooth. They are free from cholesterol and saturated fats. These apricots are treated with sulphur dioxide in compliance with FDA standards, so as to maintain their colour and shelf life.

Usage

Traditional Kashmiri people soak the outer cover or pulp of Ladakhi apricots in water overnight and then consume in the morning. It is used to bring coolness inside the body and assists smooth functioning of digestive tract. Apricots can be used as a snack as well. 1-2 pieces of red apricots should be consumed on daily basis. They should be avoided when one is suffering from cough, as the sulphites in the apricot may cause minor allergies, though very rare.