Apricots: Nature’s Sweet Gems Bursting with Flavour and Nutritional BenefitsApricot season in Canada is from May to August, but you can often find them year-round imported from South America. The "apricot belt" is around Turkey and Turkestan, where you can find hundreds of varieties of apricots ranging from white, black, grey to pink, with sizes varying from that of a pea to a peach. Nutrient InformationFresh apricots are a great source of beta-carotene, lycopene, vitamin A, and fiber. Three fresh apricots make up one serving, containing:
Dried apricots are an excellent source of potassium and a good source of iron and calcium. Six apricot halves count as one serving, containing:
Fresh apricots have a moderate glycemic index, meaning they increase blood sugar levels at a moderate pace. In contrast, dried apricots have a low glycemic index. Buying and StoringFresh apricots bought unripe can be ripened in a brown paper bag at room temperature or simply on the counter in a fruit bowl. Once ripe, they can be stored in the crisper of the refrigerator. The flesh of a ripe apricot should yield to slight pressure, be golden yellow in color (often with slight pink hues), and be free of bruises or breaks in the skin. Dried apricots should be stored in a dark, cool cupboard in a sealed container. The bright orange ones have been treated with sulfur dioxide gas or sulfites to extend their shelf life. The darker orange and brown dried apricots are typically sulfite-free, but it's important to read the label to be sure, as some people have sensitivities to sulfites and need to avoid them. Tasty Ways to Enjoy Apricots
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