Eat fresh in hand. Fruit salads, sorbets, compote, stewed, pureed, in Middle Eastern cuisine.
Watkin, Goldrich, Storey, Moorpark, Sundrop, Katy, Trevatt, Hunter, Caselin and Divinity. In different varieties skin colour varies from yellowish green to deep orange. Flesh is yellow to deep orange with large inedible seed.
Choose plump, firm (but not hard) fruit. Select based on flavour and aroma alone, not appearance.
Ripen at room temperature. If refrigerating allow several days at room temperature before eating for flavour to develop.
Apricots are usually halved before cooking and the stone removed. May be poached, stewed and pureed, jams and chutneys.
Try these tasty recipes that include apricots:
Apricots are a good source of vitamins A and C.
They also contain niacin.
Two apricots provide one serve of fruit.
Serving Size: 2 apricots, 112 g
1.6 mg (10% RDI*)
13.4 mg (30% RDI)
*Recommended Dietary Intake
Good source of vitamin C