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The golden-hued apricot is at its sweet, firm peak only once annually, during a ten-week period stretching from May to August. Apricot is rich in vitamin A and low in calories, (about 30 calories for a medium apricot). The potassium content is high (315 mg per 100 g), the fruit also contains iron, and copper. Apricot should be eaten when ripe; the flesh is then soft and tender and the fruit is very flavorful, sweet, and easily digestible. They are delicious fresh or dried and make excellent preserves.
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