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.
Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
chefdecuisine.com © 1999-2021 All rights reserved.