The apricot is a small fruit with velvety, golden to orange colored skin, orange flesh and a hard seed or stone at the center. It is about the size of a plum. The fresh fruit tastes smooth and sweet, with a flavor that is a cross between a peach and a plum.
An apricot in its raw state is somewhat acidic. As it ripens the acidity decreases, the sugar content increases and the vitamin A content doubles.
NUTRITIONAL BENEFITS OF APRICOT
The Apricot Flesh
Apricots are crammed with nutrients. The fresh fruit is rich in easily-digestible natural sugars, vitamins A and C, riboflavin (B2) and niacin (B3).
Apricots are an excellent source of minerals like calcium, phosphorus, iron and traces of sodium, sulphur, manganese, cobalt and bromine.
The Apricot Seed
The hard apricot seed coat is rich in protein and fat like any other nuts. It has an extremely high content of vitamin B17 which is known as Laetrile.
Daily consumption of this seed is claimed to be highly effective in preventing cancer. Cancer patients on Laetrile Cancer Therapy have reported that their tumors have shrunk with high doses of vitamin B17.
CONSUMPTION TIPS: HOW TO FIND, PICK, STORE AND CONSUME APRICOTS
- Apricots are usually picked when they are still firm, so that they ripen when they reach the stores or your home. An unripe apricot is often yellow and hard. When ripe and soft, its color turns into a consistent golden-orange hue.
- Handle the fruit with care as it is easily squashed or bruised.
- Stored in the fridge, apricots will remain fresh and last longer—up to three or four days. When overripe, the fruit turns soft and mushy.
- Apricots can be sun-dried. You will need to cut them in half, remove the seeds and place them in the sun. Naturally dried apricots will turn brown. Many store bought non-organic apricots are treated with sulphur dioxide before drying to prevent oxidation—this helps maintain the orange color, but should be avoided as they are harmful.
Source : justhealthmedicine