An example of good for the inside and out! Apricots are a lovely source of beta-carotene (which your body turns into vitamin A), fibre, potassium and vitamin C. Carrots are still the beta-carotene champions, but a handful of apricots makes a sweet contribution.
A safety note on apricot kernels You may see raw apricot kernels promoted as a cancer cure. They are not. Raw apricot kernels contain amygdalin, which the body converts into cyanide, and Food Standards Australia New Zealand warns that eating them can cause cyanide poisoning. Enjoy the fruit, and leave the kernels out of your diet.
Wellness
Eyes Vitamin A is essential for normal vision, and diets rich in carotenoids such as beta-carotene are linked with healthier eyes as we age.
Digestion Fresh and dried apricots provide fibre, which supports regular digestion. Dried apricots are a handy pantry option for keeping things moving.
Antioxidants Apricots contain beta-carotene, vitamin C and polyphenols, antioxidants that help protect your cells from everyday oxidative stress as part of a diet rich in fruit and vegetables.
Immunity Vitamins A and C both play a role in normal immune function.
Weight management
Apricots are low in kilojoules and the fibre helps you feel full, making them a smart swap for sugary snacks.
Beauty
Apricot kernel oil (the cosmetic oil pressed from the kernel, not the kernel itself) is light and mild on the skin, with a moisturising effect.
- Skin elasticity Apricot kernel oil contains oleic and linoleic fatty acids and vitamin E, which help the skin retain moisture and feel soft and supple. It absorbs well and is non-greasy.
Dry and sensitive skin Many people find it soothing for dry skin. If you have eczema, dermatitis, burns or broken skin, or you are thinking of using it on a baby, check with your GP or pharmacist first and always patch test.
Hair Kernel oil makes a nourishing conditioning treatment that leaves hair soft and shiny.
Cooking
Apricots are great dried and are very dark in colour when dried naturally , its Sulphur dioxide that makes them retain their colour so opt for the dark ones.
Pickled Apricots preserve well with cider vinegar, black peppercorns, honey and bay leaves and sealed in an airtight sterilized vessel. Serve with your favorite cheese (including vegan nut cheeses) or assist as digestive accompaniment with roast meats.
Chop dried Apricots with kale, red peppers, pistachio nuts, mandarin zest and pomegranate seeds, toss through cooked cracked buckwheat for an awesome salad.
Food-grade apricot kernel oil (sold for cooking) can be used as a dressing for salads or vegetables.
De Seed Stuff and Bake fresh with almond meal, cottage cheese, nutmeg, honey and pumpkin seeds.
Poach in a little orange juice with saffron, cinnamon and five spice.
Char grill or Roast is my personal favorite way to quickly add them to a charcutiere plate with your favorite preserved veggies, pumper nickle, nut breads and meats!!
“Another magical natural product to enjoy in your life that will love you back from the inside out”
This article is general information about food and wellbeing, not medical advice. Please talk to your GP or a qualified health professional about any health condition, medication or major change to your diet.
