Apricot season runs from the beginning of May through the middle of July. If you miss out on fresh apricots in the next couple weeks, dried apricots are a tasty alternative that’s available all year. Apricots are naturally fat, sodium, and cholesterol free, they are a good source of potassium and are high in vitamins A and C. This fruit has great sensory appeal with their velvety, delicate skin and sweet flavor and fragrance. Because of this, ancient civilizations often revered the apricot, even giving it names such as “eggs of the sun” in Persia and “the golden apple” in Greek mythology.
When choosing fresh apricots, look for firm fruit with a yellowish orange color. Avoid apricots with a green tinge. Dried apricots should have a good color and not be dark, moldy or insectdamaged. Wash. Eat. (how easy is that?)
Take Apricots With You!
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Fresh and dried apricots make a perfect take-anywhere snack. Take a sandwich bag full of apricots as you head out the door.
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Keep a stash of dried apricots on hand for when the munchies strike!
- Add sliced apricots to hot or cold cereal or yogurt for a sweet treat!
Select fruit for dessert and eat sugary desserts less often. Many people eat foods with too much solid fats, added sugars, and salt (sodium). Added sugars and fats load foods with extra calories you don’t need. Too much sodium may increase your blood pressure and cause heart problems. For more information about making half your plate fruits and vegetables, visit www.choosemyplate.gov