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Choose plump and juicy apricots with a tempting aroma that are not too soft. Avoid fruit with cracks in the skin or skin that shows white spots, which indicate mold. Handle apricots tenderly, as they bruise easily and bruising causes rapid spoiling.
Rinse under cool water. Once the central stone is removed, the fruit can be frozen in slices or puréed. Apricots can be eaten fresh, or cooked, canned, candied, or stewed, just like peaches or nectarines.
Apricots are a good source of vitamin C.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.
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