Apricots Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Prunus armeniaca
Eating fresh, baking, glazes, canning, dried, preserves and jams, desserts.
An Apricot should be well-formed and fairly firm. Pick apricots that are dark yellow or yellow-orange in color.
Apricots are very fragile and are prone to bruising – so look for indications of poor handling.
Avoid apricots that are dull looking, soft, mushy or extremely firm. Bruised areas will be obviously brown.
Soft fruit should be ripened at room temperature and then refrigerated until you're ready to eat them.
Unripend soft fruit can be stored for up to a week in the coldest part of your regrigerator, and will still ripen correctly.
To ripen apricots, place them in a sealed plastic or paper bag and keep them at room temperature.
Apricots are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Dietary Fiber and Potassium, and a great source of Vitamin A and Vitamin C.
Amount per serving
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.
The apricot brought to North America by Spanish explorers who planted them in the gardens of their missions.
The first major North American apricot harvest was recorded in 1792 south of San Francisco.
Also called Shaddock and Chinese grapefruit, pummelo is eaten fresh, in salads, or used in jams, jellies, marmalades and syrups.
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