Apricot 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 and there you can find hundreds of varieties of apricots from white, black, grey to pink ranging from the size of a pea to a peach. 


Nutrient Information

Fresh apricots are a great source of beta-carotene, lycopene, vitamin A and fibre. 3 fresh apricots are equivalent to one serving and contains 50 kcal, 12g carbohydrates and 2 g of fibre.

Dried apricots are an excellent source of potassium and a good source of iron and calcium. 6 apricot halves is one serving and contains 51 kcal, 13 g of carbohydrate and1.5 g of fibre, 12 mg calcium and 1 mg iron.

Fresh apricots have a moderate glycemic index which means the speed at which they increase blood sugar levels is moderate. Dried apricots on the other hand have a low glycemic index.  


Buying and Storing

Fresh 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 give to slight pressure, be golden yellow in colour (often with some slight pink colours) and be free a 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 either sulfur dioxide gas or sulfites to extend their shelf life.  The darker orange and brown dried apricots are typically sulfite free but read the label to be sure. Some people have sensitivities to sulfites and need to avoid them.


Tasty Ways to Enjoy Apricots

Try stewed apricots on top of French Toast with French Vanilla yogurt

Chopped dried apricots in granola or oatmeal

Fresh apricots in a fruit salad

Cooked apricots with marsala spices served with pork tenderloin

Dried apricots in warm cooked grain dishes such as brown rice, quinoa or couscous

Apricot and cherry tart

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