Apricot

The apricot is a sweet, smallish fruit with a velvety yellow-orange skin.   The flavor range is from sweet to tart, depending on the variety.  In Europe, these musky little fruits are considered to be an aphrodisiac.  Eat them up and feel vital!

Common Varieties: 

Ambercot; Castlebrite; Katy; Poppy; Tilton; Tomcot

Plutots, also known as plumcots and apriplums, are hybrid varieties that are a cross between an apricot and a plum--very tasty!

When in season: 
late-spring
early-summer
How to select: 

Look for apricots that are firm to the touch, plump, have a deep yellowish-orange color. If it is not possible to find them ripened in the store, they typically can be ripened by placing in a paper bag for a couple of days or left out on the counter for a week. Once ripened, they can be stored in the refrigerator for several days. Apricots are very fragile, so also make sure to select fruit that is free of bruises and other blemishes.

How to eat: 

Apricots have a center pit. The flesh can be eaten around the pit, or the apricot can be bitten into and the pit easily removed. The skin is edible and should be eaten. Eat many of them alone for a delicious mono meal. You can also slice them up and add to salads, or blend into a dressing.

Native to: 

The apricot has ben widely cultivated since pre-history.  Because of this the exact region of origin is unknown.  It is thought to have originated somewhere in Asia.

Folklore: 

The British believe that dreaming of apricots brings good luck. On the other hand, American soldiers believe they bring bad luck to the point that the word is not allowed to be used due to a ship carrying apricots sinking during World War II.

Medicinal uses: 

Apricots are known for the following properties: anti-inflammatory; antiseptic; laxative; anti-rheumatic; antioxidant; antacid

Serving Size: 
One Medium Apricot
Nutritional Highlights: 

A good source of Potassium, and a very good source of Vitamin A and Vitamin C.


 
Caloric Ratio %
Carbs: 
83
Proteins: 
10
Fats: 
7