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.

Preferences: No Molds, No Citrus, No Tubers, No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Peanuts, No Nightshade, No Legumes, No Grains,

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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