January, November, December
The apricot is a small sized stone fruit, with firm fibrous flesh that is sweet and tart and available just before Summer starts. Considered an aphrodisiac, the fruit also contains high amounts of antioxidants that are beneficial in the prevention of some cancers. The apricot is beautiful fresh, baked, dried, roasted and grilled.
The apricot with its velvety skin has a sweet, musky tart and fibrous flesh.
Apricots are available from November through to February.In Western Australia the growing regions are the Coral Coast, South West and Perth & Surrounds.
Apricots get also imported from interstate and New Zealand.
Apricots vary in colour from light pale yellow to a deep pinkish orange. 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 deep orange.
When selecting, look for plump, sweet-smelling apricots.
When home, store at room temperature or in the refrigerator for a short time only, apricots do not store well between 2 and 8 degrees.
Always wash fruit before use.
Apricots are best eaten at room temperature.
There’s no need to peel as their skin is soft and thin.
If using for cooking, halve apricots and remove the stones first.
Tips and Hints In Latin, apricot means ‘precious’.
The apricot is a delicious source of dietary fibre, vitamins and antioxidants. In particular they are an excellent source of vitamin A, vitamin C and lycopene – which assists the body in protecting against cancers and heart disease.
|Nutrient||Value per 100 g|
|Energy, including dietary fibre||171||kJ|
|Available carbohydrate, without sugar alcohols||6.6||g|
|Available carbohydrate, with sugar alcohols||7.1||g|
|Pantothenic acid (B5)||0||mg|
|Dietary folate equivalents||6||ug|
|Beta carotene equivalents||361||ug|
|Tryptophan (mg/g N)||60||MN|