Apricots

About
In Latin, the apricot's name means "precious," a label earned because it ripens earlier than other summer fruits. China deserves the credit for discovering and cultivating this richly sweet fruit over 4000 years ago. A relative of the peach, the apricot is smaller and has a smooth, oval pit that falls out easily when the fruit is halved. These fragile peach-like fruits, with their perfumed aroma and ultra-sweet flavor, contain impressive amounts of beta-carotene. They are also a fair source of potassium, and supply a good amount of fiber.

Varieties
There are approximately a dozen varieties of apricots: All are similar in taste, but differ somewhat in size and color (which ranges from yellow to deep orange).

Availability
Apricots are available from mid-May through mid-August. Imports from Chile and New Zealand appear in markets in December and January.

Nutrition Information:
• Saturated fat, sodium and cholesterol free
• Low fat
• High in vitamins A & C
• Good source of potassium
• For complete nutritional information, click here.

Additional Information
• Why Eat It - Selection - Storage - Preparation
• From Wikipedia, the free encyclopedia