Apricots Healthy Food Guide

Peak season: May-early July

Recipe shown above: Grilled Pork Tenderloin & Apricot Salad

Did you know? In 2004, only 13% of all United States apricots were sold fresh, 23% were used for canning and juicing, and 57% were dried apricots.

Before peaches, plums and berries appear in markets, apricots arrive. Ancient Romans were so impressed by this fruit’s early ripening that they took to calling it praecocium, Latin for “precocious.” Most apricots are destined to be canned or dried, and their season is fleeting, so get fresh ones fast. Enjoy the fruits alone for a snack, or highlight their inherent sweetness in one of our delicious recipes (below).

Even if you miss apricot season, there are many ways to take advantage of this delicious fruit. Dried apricots are useful in a multitude of recipes, from stews to salads and desserts. Toss some dried apricots with baby spinach, almonds and vinaigrette for a delicious salad, or poach apricots with spices for a quick snack or dessert topping. And apricot nectar adds a sweet note to sauces, desserts and beverages.

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What you get

Low in calories and packed with nutrients, just three fresh apricots will give you almost half the vitamin A you need for the day along with a healthy dose of vitamin C, potassium and fiber. In addition, apricots are packed with beta carotene, an antioxidant that helps neutralize free radicals that damage cells.

Tips

Shopping Tip: Purchase plump, fairly firm apricots that are orange-yellow to orange. Ripe apricots are soft and juicy—they should be eaten as soon as possible.

Storage Tips: To ripen apricots, place the hard fruit in a brown paper bag for one or two days. Ripe apricots should be stored in the refrigerator to prevent overripening.; Fresh apricots can be frozen: just halve the fruit, remove the pit, and freeze on a baking sheet. Once frozen, place the apricots in a sealable plastic bag.

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