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Originally hailing from china these small pinky/orange fruits have a subtle sweet flavour. Known to the Greeks and Romans as "Golden Eggs of the Sun", Apricots are one of the best natural sources of Vitamin A. Choose tree-ripened fruit where possible as the betacarotene levels increase by 200% in the final ripening period. When blended, Apricots produce a thick, rich pulp that is best when diluted with other more liquid juices such as cucumber, apple or carrot. Apricots are excellent anti-oxidant cleansers, enhance the transport of oxygen in the blood, protect the eyes and can be beneficial to contact lense wearers. They are also good for the condition of hair and nails, and facilitate the release of energy from food and tissue stores. Once picked they do not travel particularly well, so choose firm fruit with intense colour and a smooth tight skin.

Preparation:
Juicing and Smoothies - Wash well, slice in half and prise out the stone, cut to fit juicer feed tube. There is no need to remove the skin, and although edible, it is not advisable to put the stone through your juicer or blender.

Contains:
Vitamins B2, B3, B5, C and Betacarotene (Vitamin A), Calcium, Boron, Iron, Magnesium, Potassium and Zinc they are also high in fibre.

In the winter soaked, dried Apricots make a deliciously sweet addition to smoothies. However it is best to avoid the bright orange dried fruit that is treated with sulphur.

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