When you think of apricots you imagine a juicy, soft fruit resembling a small peach. Think
again! They’re also little power houses of some “notable nutrients!” 
Apricot Advantages
- Rich in Vitamin A (beta-carotene) and C. A boon for eye health, plus a boost for the body’s immune system. Just 2-3 apricots can provide nearly 50% of your daily value of Vitamin A
- Apricots provide Vitamin E, an antioxidant beneficial for skin health; may also help reduce the risk of certain cancers
- A good source of iron, needed to provide oxygen to red blood cells; and potassium needed for multiple body functions.
- Great source of dietary fiber to help reduce risks for developing diabetes, cardiovascular disease, and weight management (2 grams dietary fiber in 3 apricots)
- Low in calories, about 50 calories in 3 apricots. They’re fat-free and low carbohydrate (12 grams in 3 apricots)
Serving Tips
- Add to cakes, pies, with ice cream or sorbets, and yogurt
- Use apricots as a jam or jelly; puree as a fruit topping for salads, cereal, pancakes, and other foods
- Dried apricots are a healthy snack on the go
Handling and Storage
- Fresh, ripe apricots keep1-3 days at room temperature
- Refrigerated apricots keep 4-5 days
- Frozen apricots keep up to 3 months
- Dried apricots, sealed, can be stored for 1 month at room temperature; 6 months refrigerated
Preparation
- To freeze: Slice in half; remove pits. Dip in ascorbic acid solution (citric acid or lemon juice 10 minutes), to prevent color change. Drain, rinse; place in zip-lock freezer bags; freeze. When ready to use, thaw in refrigerator.
- To dry: Slice in half, remove pits. Dip in ascorbic acid solution 10 minutes. Arrange pit side up on trays in single layers. Dry until soft, pliable, and leathery; no moist area in center when cut. Drying time in dehydrators-- between18-24 hours; oven drying--between 24-36 hours.
Try These Amazing Apricot Recipes!
Apricot Jam
Ingredients:
½ cup dried apricots, finely chopped
2 tablespoons water
1 teaspoon fructose
Directions:
- Put apricots, water and fructose into small saucepan; bring to boil.
- Boil rapidly for a few minutes, make sure not to let it boil dry.
- Remove from heat; cool; store in refrigerator. Use within 1 month.
Makes 6 servings (2 tbsp)
Adapted from Allrecipes.com
Nutrition Information:
Per serving: 10 calories, 0 grams protein, 2.5 grams carbohydrates, 0 fat
Apricot Nut Bread
Applesauce, instead of oil, gives this bread its moist texture, without extra calories from fat.
Ingredients:
1 (15 ounce) can apricot halves
1/3 cup applesauce
1/2 cup white sugar
2 eggs
1 cup all-purpose flour
3/ 4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped walnuts
Directions:
- Drain apricots; save syrup. Puree in food processor, adding syrup if necessary to make 1 cup.
- Whisk together flours, baking powder and soda.
- In large bowl, blend applesauce and sugar. Add eggs one at a time; beat well. Add flour mixture alternately with apricot puree; stir in nuts. Spread batter into 9x5 loaf pan sprayed with non-stick cooking spray and lightly floured.
- Bake at 350 degrees 50 minutes. Remove from pan; cool on rack.
Makes 12 servings
Adapted from Allrecipes.com
Nutrition Information:
Per serving : 171 calories, 4 grams protein, 30 grams carbohydrates, 4 grams fat, 0 saturated fat