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History-Although apricots for most of us are readily available as a dried fruit snack, their nutritional benefits are best captured when consumed as whole, fresh fruit. Apricots are small, golden colored fruits, with a fuzzy velvet outer skin similar to a peach. The flesh is not generally as juicy as a peach, and their flavor is sweet and tart.

Health Benefits- Apricots contain Vitamin A and are high in beta-carotene (which the body also converts to Vitamin A), both of which play important roles in defending the body against infection and promoting healthy, glowing skin. Vitamin A is an important antioxidant which helps protect the body against free radical damage, including protection against free radical damage to the lenses of the eyes, and protection against heart disease. Apricots also provide essential fiber needed for colon health, and they contain lycopene, a carotenoid which is associated with reduced risk of macular degeneration and some forms of cancer.

Preparation- Look for fruits with a rich orange color. They should be slightly soft. Dried apricots can generally be consumed as they are. Try chopping them and adding to cookies, cereal, etc. Fresh apricots should be washed under running water and can be eaten as they are, or sliced and added to virtually any recipe you can imagine. Try making an apricot cake, apricot sauce, or jam.