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Skin is deep yellow with orange blush that’s fuzz free.
The soft and juicy flesh of Moorpark allows the fruit to be suitable for fresh eating, bottling or drying.
Medium size
Rich in minerals and vitamins apricots are delicious eaten raw & in salads, added to baking & desserts.
Apricots can be used to make excellent jams, preserves, chutneys, pickles, puddings, sauces, stuffings & they dry very well too.
Apricots are packed full of nutrients and provide a healthy dose of vitamin C
Apricots are full of beta carotene, a free radical fighting anti-oxidant that helps prevent cell damage
To freeze fresh apricots, simply halve the fruit, remove the pip & freeze in a resealable bag to use in cooking, baking, or other recipes when required
Three apricots provide you with 10% of your daily fibre needs, 3 grams.
Nutrition Information
Serving size: 2 apricots - 108g
Avg Quantity per serving | Avg Quantity per 100g | |
---|---|---|
Energy (kJ/Cal) | 222/54 | 206/50 |
Protein (g) | 0.9 | 0.8 |
Fat, total (g) | 0.5 | 0.43 |
- saturated (g) | 0.03 | 0.03 |
carbohydrate (g) | 10.0 | 9.3 |
- sugars (g) | 9.1 | 8.4 |
Fibre (g) | 1.0 | 0.9 |
Sodium (mg) | 3.2 | 3 |
Vitamin A Equiv. (µg) | 929.9 | 861 |
Vitamin C (mg) | 7.6 | 7 |
Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research