Apricots are cousins of the peach and arrived in California with the Spanish in the eighteenth century.

These succulent summer beauties get their golden hue from disease-fighting carotenoids and are a favorite of the long-living Hunza people.


Glycemic Index=57
Glycemic Load=5
Antioxidant Score (ORAC)=1,115

Selecting and Storing Apricots

Because they`re highly perishable and seasonal, 90 percent of the fresh apricots are marketed in June and July. When buying apricots, select plump, reasonably firm fruit with a uniform color. Store in a plastic bag in the refrigerator for up to 3 to 5 days. If you buy fresh apricots that are not quite ripe, store them in a paper bag at room temperature, away from heat or direct sunlight, for two to three days. Don`t wash the fruits until you`re ready to eat them. Depending on size, there are 8 to 12 apricots per pound.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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