The small, smooth skinned fruit of the apricot tree, with sweet tasting orange flesh. Select firm, unwrinkled fruit with a deep colour and avoid any with blemishes or a greenish tinge. Apricots are also available dried, either whole, halved or in chunks. They are a good source of beta carotene, potassium and dietery fibre. Look for unsulphured dried apricots and Hunza apricots, which are not treated with sulphur dioxide.
Preparation: apricots can be eaten fresh, or cooked and pureed. Dried apricots can be chopped and eaten dry, or soaked overnight in fruit juice or water and then used like fresh apricots.
Uses: apricots can be used in fruit salads and pies, sweet sauces, jam and chutneys.
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Tags: apricot, apricot tree, carotene, dietary fibre, fruit, greenish tinge, hunza apricots, potassium, sweet tasting