Apricot

Hi! I'm Elena, your nutrition expert from Castelló, and today we're going to talk about a gem that signals the arrival of warm weather: the apricot.

This morning, while walking through the orchards of La Plana, I was thinking about how short but intense this fruit's season is (Prunus armeniaca). It's the perfect time to enjoy its sweet flavor and velvety texture. Technically, the apricot is an exceptional nutritional tool, especially because of its richness in certain minerals and vitamins that our skin and immune system appreciate enormously in spring.

Nutritional Properties: Water and Antioxidants

The apricot stands out for its high water content and moderate carbohydrate content, which makes it very light (only 40 kcal per 100 g).

The benefits of orange

That vibrant color tells us it is a fruit packed with beta-carotenes (provitamin A). In our body, these are converted into vitamin A, a fat-soluble vitamin with a key antioxidant role in:

• The health of the skin and mucous membranes.

• The strengthening of the immune system.

• Eye and hair health.

Minerals for balance

Its content in potassium (290 mg) and very low sodium level stand out. This makes it a fantastic natural diuretic for people with high blood pressure. However, due to this high potassium content, people with kidney failure should moderate their intake.

Fresh apricot vs. dried apricots

It's fascinating to see how the nutritional profile changes when we remove the water. Dried apricots are apricots that have been dried, concentrating their nutrients and also their calories.

Technical note: While dried apricots multiply minerals and vitamins, they lose almost all of their vitamin C during the drying process, since it is a heat-sensitive vitamin (thermolabile). They are the ideal snack for athletes because of their high energy density.

Tools from My Pantry

The apricot is delicious on its own, but if you want to elevate your desserts or snacks in a healthy way, here are my essentials:

• Healthy Sweetness: If you're making homemade apricot jam or baking them with a touch of vanilla, replace the sugar with Stevia 1:1 de Castelló.

  • I choose this one because it provides traditional sweetness with 0 calories.

  • The 850 g doypack is perfect for these baking recipes.

Elena's "Life Tip"

The ideal serving: In season, a balanced serving is about 3 apricots (approx. 150 g). If you have diabetes, my advice is to have them as dessert after lunch or dinner; the fiber from the other foods will help the apricot fructose be absorbed more slowly, avoiding glucose spikes. And remember to wash them well every time to remove any traces of dirt!

Are you the type who eagerly waits for fresh apricots, or do you prefer to always have a bag of dried apricots in your backpack for snacking? Tell me your favorite ways to enjoy this fruit!