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| Description Nutritional Value Health Benefits Varieties Botanical Facts Select and Store Uses Nutrition Chart Web Reference | |||||
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| Apricot | Description | Top of Page |
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Apricot is a drupe fruit. Apricots are members of rose family and closely related to peach, plum and cherry. Apricot is a orange - yellow, round fleshy fruit. It skin is smooth and velvetty. Apricot has orange sweet flesh. |
| Avocado | Nutritional Value | Top of Page |
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Apricots are rich in Betacarotene(Vitamin A). Apricots are good source of Vitamin C. Apricots are excellent source of pottasium and dietary fiber. |
| Apricot | Health Benefits | Top of Page |
| Fiber in apricot can help to regulate bowel movement.
Apricot can help to regulate blood pressure. |
| Apricot | Varieties | Top of Page |
| Patterson,Tilton,Blenheim and Castlebrite are some popular varieties. |
| Apricot | Botanical Facts | Top of Page |
| Apricot trees grow to about
20 to 25 and spread to a width of 30 feet.
Apricot flowers are pinkish white with five regular sepals and petals. Turkey, Russia, Spain, Italy are the leading producing nations. |
| Apricot | Select and Store | Top of Page |
| Tree ripened apricots taste better. So always look for
mature, rich orange - yellow and slightly soft fruit.
Avoid too firm pale or greenish apricots.
Hold the apricots at room temperature until yields to slight pressure.After ripening use it immediately or refrigerate. |
| Apricot | Uses | Top of Page |
| Tree ripened apricot taste good to eat it raw.
You can use apricots in salads and to prepare juices and jam.
Dried apricots are very popular, convenient and nutrious too. |
| Apricot | Nutrition chart | Top of Page |
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| Apricot | Web reference | Top of Page |
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Apricot producers of California |
