When it comes to apricots, you may be tempted to consider them as being too “ordinary” to be considered a “Superfood”. Think again -- California apricots are a powerful source of disease fighting agents and are one of the healthiest and most beneficial fruits available. Because of their high nutrient content, California apricots address a variety of health concerns - anemia, digestion, eyes and vision, and even skin problems. The diverse and unique combination of antioxidants in California apricots makes them an excellent fruit for fighting against heart disease, cancer, and stroke. Dried apricots have a greater nutritional content (especially Vitamin A and minerals) than fresh apricots due to their high concentration of nutrients. The antioxidants carotenoids and phenolics are both abundantly present in apricots. They are rich in vitamin C, potassium, calcium, iron, vitamin A, phosphorous, and contain fiber as well as essential minerals in trace amounts. According to studies, apricots are excellent sources of ß-carotene, forming 60-70% of the carotenoid that confers with the orange color on the un-blushed sides of the fruit. Additionally, the ß-carotene and lycopene found in apricots protect LDL cholesterol from oxidation, which may help to fight against heart disease. Carotenoids are important not only because of the color they impart but also because they show protective activity against a variety of degenerative diseases. Apricots have been described as one of the most important dietary sources of provitamin A carotenoids – 250g of fresh or 30g of dried apricots (approximately one serving size) provide nearly all of the recommended daily allowance.
The history of the California apricot dates back to 4,000 years ago when it was discovered on the mountain slopes of China. From there, it found its way across the Persian Empire to the Mediterranean. Spanish missionaries introduced the apricot to California in the 18th century, and recorded history indicates that 1792 was the year that the first major California crop was produced. By 1920, the California apricot was flourishing in the Santa Clara Valley. Eventually, California apricot farms found their way to the San Joaquin Valley after World War II. Today, California produces over 95% of the apricots grown in the United States.
Sweet Apricots are dried from the Golden State’s Blenheim varieties and emit a mellower tang and delectably sweet flavor. These are often called a “vintage variety” and are one of the most highly-coveted varieties in the state!
The smallest apricots are separated from each batch and offered at a great price resulting in the name “Extra Value”. Each bite-size slice bursts with zesty and tart flavors.
Look at the ingredient list and all you’ll see is the word "Apricots” – plain and simple! The halves are dried naturally without preservatives resulting in darker skin and tougher flesh. Dried fruit aficionados know these dark dried apricots deliver sweet earthy flavor and mild apricot tang.
Identical in flavor and appearance to the Natural (no sulfur) Apricots, these ‘cots are grown organically according to CCOF standards. These are also dried naturally without preservatives resulting in darker skin and tougher flesh. Aficionados of dried fruit know these dark dried apricots deliver sweet earthy flavor and mild apricot tang.
Bright orange Mediterranean gems imported from Turkey are dried whole, making them very thick. Each succulent apricot provides a tropical, peachy flavor.
Grown organically and dried without preservatives, these succulent dark Turkish Apricots emit an earthy, sweet, peachy flavor.