Apricot

Selection Information

Usage: Eating fresh, baking, glazes, canning.

Selection & Storage: Apricots should be well-formed and fairly firm. Pick apricots that are dark yellow or yellow-orange in color. Apricots are very fragile. They should not be handled roughly or stored at high room temperatures. To ripen apricots, place them in a sealed plastic or paper bag and keep them at room temperature.

Avoid: Avoid apricots that are dull looking, soft, mushy or extremely firm. Bruised areas will be obviously brown.

Seasonal Information

You should be able to find apricots in most major stores from January until early August.

California apricots are available from May through July while Washington apricots are on the market from June through early August.

Imported apricots come from Chile and New Zealand and are available from January through March.

Apricot Nutritional Information

Serving size: 3 Apricots (114g)
Calories 60
Fat 1 gram
Sodium 0 milligrams
Protein 0 grams
Carbohydrate 11 grams
Dietary Fiber 1 grams
Potassium 312 grams

% of U.S. RDA
Vitamin A 45%
Vitamin C 20%
Calcium 2%
Iron 2%

Apricot Tips & Trivia

Apricots are known as, "Moons of the Faithful" in China where they originated. Their cultivation spread westward from China to Persia and the Mediterranean, eventually coming to the New World with Spanish settlers.

Apricot

Selection Information

Seasonal Information

Apricot Nutritional Information

Apricot Tips & Trivia

Suggested Reading About Apricots, Peaches & Nectarines on Amazon.com: