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8 Healthy Facts About Apricots

The small, sweet apricot is delicious raw or cooked. Try it in our Apricot Stuffed Pork Tenderloin recipe.
By Chloe Thompson
WebMD Magazine - Feature

Apricot Origins

Apricots originated in Asia more than 4,000 years ago, migrating to Persia and the Mediterranean before Spanish explorers brought them to the United States.

Apricot Calories

One apricot has only 17 calories.

Apricots and Fertility

In China, apricots were called "moons of the faithful" and were thought to enhance women's fertility.

Apricot Season

Fresh apricots are available year-round throughout North America. From May through August, varieties come primarily from California and Washington. The rest of the year they're likely from South America.

Apricot Vitamins

Apricots are an excellent source of vitamin A and a good source of vitamin C, dietary fiber, and potassium.

Apricot Family

The fruit is a member of the Rosaceae or rose family and is closely related to similar-looking peaches and plums.

Apricot's Name

In Latin, the apricot is called "praecocquum," which means "early-ripening peach."

Apricot Selection

To select ripe apricots, look for fruit with a rich, orange color -- not pale yellow or green -- that's a little soft to the touch.

Healthy Recipe:  Apricot-Stuffed Grilled Pork Tenderloin

Makes 8 servings

ingredients

2 1-lb pork tenderloins

1 cup (about 7 oz) dried apricots, diced

1 tbsp grated orange rind

½ cup crumbled goat cheese**

3 tbsp fresh thyme, divided

¼ cup chopped walnuts, toasted

½ tsp salt

fresh ground pepper

cooking spray

2 tbsp apricot jam

 ¼ cup orange juice

1 tsp mustard

**can substitute blue or feta cheese

Directions

1. Preheat grill to medium-high heat and spray grill rack with cooking spray.

2. Slice pork in half lengthwise but not all the way through to create a flat piece of meat. Lightly pound pork to ½-inch thickness. 

3. Combine apricots, orange rind, cheese, nuts, and 2 tbsp thyme for stuffing. Distribute stuffing on each piece of pork and roll up jelly-roll style lengthwise.

4. Secure stuffed pork with kitchen twine, sprinkle with salt and pepper, and coat with cooking spray.

5. Combine apricot jam, orange juice, mustard, and thyme to baste pork.

6. Grill pork for 25 to 30 minutes, basting occasionally with apricot sauce and turning once. Let stand for 5 to 10 minutes, discard twine, and slice.

Per serving: 252 calories, 27 g protein, 12 g carbohydrate, 11 g fat (4 g saturated fat), 84 mg cholesterol, 1 g fiber, 9 g sugar, 286 mg sodium. Calories from fat: 37%.

Reviewed on July 12, 2011

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