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Apricots

Discover how to choose the tastiest apricots—fresh or dried

Best to buy
Choose plump and juicy apricots with a tempting aroma that are not too soft. Avoid fruit with cracks in the skin or skin that shows white spots, which indicate mold. Handle apricots tenderly, as they bruise easily and bruising causes rapid spoiling.

Cut & clean
Rinse under cool water. Once the central stone is removed, the fruit can be frozen in slices or puréed. Apricots can be eaten fresh, or cooked, canned, candied, or stewed, just like peaches or nectarines.

Power food
Apricots are a good source of vitamin C.


Also indexed as: Apriums, Plumcots

Preparation, uses, and tips

Apricots can be eaten fresh, or cooked, canned, candied, or stewed, just like peaches or nectarines. They can be used in pies, cakes, sorbets, yogurt, crepes, jams, and chutneys. Since apricots do not ship well, they are usually picked too soon, hampering their maturation into full flavor. Using them dried may be preferable in areas out of their growing range. It is best to soak dried fruit in filtered boiling water before serving. Apricot seed kernels can be made into brandies and liqueurs.

Buying and storage tips

Choose plump and juicy apricots that are not too soft. Their deep orange color does not necessarily guarantee ripeness, although those with deeper color are likely to be riper than pale yellow or green ones. The best apricots often have a tempting aroma. Avoid fruit with cracks in the skin, or that shows white spots, which indicate mold. Handle apricots tenderly as they bruise easily, and bruising causes rapid spoiling. Lemon juice prevents the flesh from darkening after slicing. After the central stone is removed, the fruit can be frozen in slices or puréed. Dried apricots can be found at the market more often than fresh ones, and they work well in many recipes.

Varieties

Many varieties of apricots are grown in the Middle and Near East, especially in Turkey. In the United States, most apricots are grown in California, as they do not thrive as well on the East Coast. Among the more common varieties of apricot are the Derby, Moorpark, Royal, and Tilton. In California, two plum/apricot hybrids are sold under the names “plumcot” and “aprium.”

Nutrition Highlights

Apricot, 1 fruit
Calories: 17
Protein: 0g
Carbohydrate: 4g
Total Fat: 0g
Fiber: 1g
*Good source of: Vitamin A (674.10IU)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.




*The information in this newsletter is for educational use only. Do not attempt to self-diagnose or treat any condition. Please consult your healthcare practitioner if you believe you may have any of the signs or symptoms discussed above before using any of the nutrients discussed.

You should also consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.
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