APRICOTS
The sweet tastes of apricots were first enjoyed in China as long as 4,000 years ago. From there, they’ve travelled around the world, and are popular in many cuisines. Available in Woolworths between November and February, apricots’ skin and flesh both range in colour from pale yellow to deep orange. In their dried form, apricots are often added to Middle Eastern meat or grain dishes, while fresh apricots reduce well in cooking - great for making pies, tarts and jams.
To Buy
Look for plump, sweet-smelling apricots. Colour is no indication of flavour with apricots – so long as the fruit has no green tinges, it should be ripe and juicy, whether its skin is pale yellow or deepest orange.
To Store
Firm apricots will ripen if stored at room temperature for a few days. Once softened, store in the crisper section of the fridge for 2 to 3 days.
To Prepare
There’s no need to peel apricots as their skin is soft and thin. If using for cooking, halve apricots and remove the stones first.
Quick ideas with APRICOTS
- For fresh summer flavours, add apricot slices to a rocket, roasted walnut, prosciutto and brie salad. Great as a light lunch or starter when entertaining.
- To make stewed apricots, combine halved, destoned apricots with 1 tablespoon caster sugar and a pinch of cinnamon in a small saucepan. Pour in a little water then simmer until soft. Delicious over cereal, or used in winter pies and crumbles.
- For a sweet treat kids will love, brush halved apricots with a mixture of honey, lemon juice and cinnamon. Bake until tender then serve with a dollop of thick natural yoghurt.
- Keep the kids entertained by making their own dessert, threading apricot halves and grapes alternately onto skewers. Swirl a little passionfruit pulp through natural yoghurt then serve as a dipping sauce with skewers (for something a little more indulgent, drizzle skewers with melted white chocolate).
Nutritional Information:
Apricots are a good source of vitamin C. This vitamin is important for helping wounds to heal and resisting infection. Deep orange-coloured apricots are also a source of beta carotene, which our bodies convert to vitamin A.
| Quantity per serve (120g) | Quantity per 100g | |
|---|---|---|
| Energy | 187kJ | 156kJ |
| Protein | 1.0g | 0.8g |
| Fat, total | 0.1g | 0.1g |
| -saturated | 0.0g | 0.0g |
| Carbohydrate | 8.8g | 7.4g |
| -sugars | 8.1g | 6.8g |
| Dietary fibre, total | 2g | 1.7g |
| Sodium | 2mg | 2mg |
| Niacin (B3) | 1.6mg | 1.3mg |
| Vitamin C | 14mg | 12mg |
| Potassium | 400mg | 335mg |
| Vitamin A | 42mcg | 35mcg |
QUANTITIES STATED ABOVE ARE AVERAGES ONLY
PLEASE NOTE
This information may vary due to seasonal influences and varietal differences. This fact sheet is not a substitute for specific dietary advice.
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