Apricots

Apricot is a relative of the peach and is the first summer fruit to ripen. It's smaller and has an oval pit that falls out easily when the fruit is halved.
Apricots originally came from China.

Look for plump, golden-orange apricots and avoid any that are either pale yellow, greenish-yellow, very firm, shrivelled or bruised. Apricots that are soft-ripe have the best flavour, but they must be eaten immediately.

Apricots will ripen at room temperature. To help them ripen, place them in a paper bag with an apple. When they yield to gentle pressure, they are ready to eat.

To Buy:

Look for plump, golden-orange apricots and avoid any that are either pale yellow, greenish-yellow, very firm, shrivelled or bruised. Apricots that are soft-ripe have the best flavour, but they must be eaten immediately.

To Store:

Refrigerate ripe apricots unwashed, in a paper or plastic bag for up to 2 days. Wash them before eating.

Tips & Tricks:

Apricots will ripen at room temperature. To help them ripen, place them in a paper bag with an apple. When they yield to gentle pressure, they are ready to eat.

Cooking Tips:

Delicious grilled, baked or poached.

Find recipes with Apricots

Nutrition per 1 Unit:

Energy (kJ):

Moderate GI 55 - 70:

Fat (g):

0.1

Vitamin A:

Amines:

Negligible

Glutamates:

n/a

Carbohydrates, g:

4.3

Protein (g):

0.4

Saturated Fat, g :

0.0

Vitamin C:

Salicylates:

High

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.