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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Apricots APRICOTS Introduction Buying and storing Preparation tips Nutritional highlights Health benefits and concerns References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale The best apricots are plump, aromatic, juicy, and not too soft. The apricot, or Prunus armeniaca, hails from China, where it has been grown for over 4,000 years, and was purportedly brought to the West by Alexander the Great. The word apricot is said to be derived from the Latin, praecoquum, or “early ripe.” 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.” 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. Availability Apricots are in season from late May through early August, peaking in June and July. Canned and dried apricots are available year-round. 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. Nutritional Highlights Apricot, 2 apricots (raw) Calories: 34 Protein: 0.98g Carbohydrate: 7.8g Total Fat: 0.27g Fiber: 1.68g *Good source of: Vitamin C (7mg) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. Health benefits and concerns Health benefits and concerns for fruit Many health benefits and concerns associated with this food are applicable to other fruit. Read about health benefits and concerns for fruit for a full description.

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