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The apricot is a small fruit with a velvety, golden to orange-colored skin, orange flesh and a hard seed or stone in the middle. It is about the size of a plum. The fresh fruit tastes soft and sweet, with a taste that is a cross between a peach and a plum.
An unprocessed apricot is slightly acidic. As it matures, the acidity decreases, the sugar content increases and the vitamin A content doubles.
Did you know: Plum apricot hybrids have been produced that are believed to be superior to both parents. These are perhaps some successes in a scientific experiment, but I prefer not to eat hybrids:
- Plumcot = 50% plum + 50% apricot
- Aprium = 75% apricot + 25% plum
- pluot = 75% plum + 25% apricot
Nutritional Benefits of apricot
The Apricot Flesh
Apricots are packed 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 such as calcium, phosphorus, iron and traces of sodium, sulfur, manganese, cobalt and bromine.
Apricots are often dried, cooked into cakes or eaten as jam. The calories in apricots multiply many times when they are dried, but the amount of calcium, phosphorus and iron also increases considerably.
The beta-carotene and lycopene in this golden fruit help protect LDL cholesterol against oxidation, which in turn helps prevent heart disease.
The apricot seed
The hard apricot seed layer is rich in proteins and fat like all other nuts. It has an extremely high content of vitamin B17 that is known as Laetrile.
It is claimed that the daily consumption of this seed is very effective in preventing cancer. Cancer patients who use Laetrile cancer therapy have reported that their tumors have shrunk with high doses of vitamin B17.
These bitter seeds can be chopped or ground and swallowed with a teaspoon of honey.
Related reading: How to eat apricot seeds (vitamin B17 or laetrile) to treat cancer and cure chronic diseases.
The apricot kernel
The softer seed layer contains the softer apricot kernel.
Apricot kernel oil and apricot flowers have been used in medicine and medical treatment since ancient times.
The core produces an oil similar to that of the almond and is widely used as a calming, anti-spasmodic relief for tense muscles. It is also useful for healing wounds, removing worms and as a general health tonic.
Buy Raw Wild apricot kernels >>
Health benefits of apricot
Below are some of the health benefits of apricot:
Apricots help with anemia: The high content of iron in apricot makes it an excellent food for anemia patients. The small but essential amount of copper in the fruit makes the iron available to the body. Liberal consumption of apricot can increase the production of hemoglobin in the body. This is ideal for women after their menstrual cycle, especially those with a heavy flow.
Apricots help prevent constipation: The cellulose and pectin levels in apricot are a mild laxative and are effective in the treatment of constipation. The insoluble cellulose acts as a roughage that helps bowel movements. The pectin absorbs and retains water, increasing the volume of the stools, which helps with smooth bowel movements.
Apricots can promote digestion: Eating an apricot before your meal will promote digestion because it has an alkaline reaction in the digestive system.
Eat apricots to maintain healthy eyesight and vision: The high amount of vitamin A (especially when dried) is essential for healthy eyesight. Lack of vitamin A can cause night blindness and impair vision.
Apricots can relieve the symptoms of fever: Mix honey and apricot with mineral water and drink to cool fever. It thirsts thirst and effectively eliminates waste products from the body.
Apricot leaves can relieve many skin problems: Apply fresh apricot leaves and apply to scabies, eczema, sunburn or itchy skin for a cool, soothing feeling.
Did you know? Umeboshi, the alkaline, Japanese soothing, plums are actually apricots. They are taken to promote digestion, fight stomach bacteria and detoxify the liver.
Consumption tips: find, choose, store and consume apricots
- Apricots are usually picked when they are still firm, so that they mature when they reach the stores or your house. An unripe apricot is often yellow and hard. When ripe and soft, the color changes to a consistent golden orange hue.
- Handle the fruit with care, as it is easily crushed or crushed.
- Stored in the fridge, apricots stay fresh and last longer – up to three or four days. When they are overripe, the fruit becomes soft and mushy.
- Apricots can be dried in the sun. You have to cut them in half, remove the seeds and place them in the sun. Naturally dried apricots turn brown. Many in-store non-organic apricots are treated with sulfur dioxide before drying to prevent oxidation – this helps to maintain the orange color, but should be avoided because they are harmful.
- In the Mediterranean the apricot seed is used to make a tasty drink.
- TIP: the apricot kernel can be eaten and is very nutritious. Break open the hard outer seed layer and remove the inner white seed. It can be eaten raw or roasted and enjoyed with salad.
Frequently asked questions about apricots
When are apricots in season?
In temperate climates, apricots come in the season from mid-May to early summer. Like most fruits and vegetables that are supplied by mother nature, the best time to consume is when they arrive in your area. This is when your body probably craves and benefits the most from their nutrients and healing properties.
Are there any side effects of apricot
Fresh apricots contain a small amount of oxalates. People with a history of kidney stones containing calcium oxalate should not consume too much of this fruit.
Non-organic dried apricots contain sulfur-containing compounds such as sulfur dioxide. These compounds can cause side effects in asthma patients and should be avoided.
Can I squeeze an apricot?
Apricots are not suitable for making juice, but can be mixed and then mixed with other juices.
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