Apricots, full of vitamin C, are one of the first signs of Northern Hemisphere summer. Fresh apricots are in season in North America from May through August while those seen from September through to April will have been imported from either South America or New Zealand.
Wash before use
|Amount per serving|
|% Daily Value|
|Total Fat 0.4g||1%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 11.0g||4%|
|Dietary Fiber 2.0g||8%|
|Percent Daily Values are based on a 2.000 calorie diet.|
Apricots are a small fruit with skin ranging from yellow and orange to red-tinged. Like the peach, the apricot has one large stone at its centre and a firm but juicy flesh with a sweet taste.
Apricots are rich in fibre and are therefore good for regulating the digestive system
Apricots have significant or at least moderate amounts of all the minerals necessary for bone growth, such as calcium, phosphorous, manganese, iron and copper
Apricots are a wonderful way to protect your heart from a wide variety of diseases, including atherosclerosis and heart attack
The high amount of potassium in apricots has been linked to maintaining fluid balance in the body, and ensuring that energy is properly distributed to the right organs and muscles
Strawberries are rich in antioxidant properties and help to reduce inflammation.
Apricots are incredibly versatile. They can be eaten raw, cooked or dried, and make delicious additions to a multitude of recipes, both sweet and savoury.