Apricots

Health: Apricots are high in anti-oxidants, potassium and  iron and are good for the heart and the eyes. They’re also high in fibre and low in calories.

Dried apricots are higher in calories but nutrient bombs. In fact, so nutritious are they that astronauts took them with to the moon as a super nutrient and energy snack.

Choosing: The richer the orange colour of fresh apricots, the tastier and healthier they are. A ripe apricot can be recognised by its fairly firm skin, and it will be plump and juicy when it is at its best.

Steer away from rock-hard apricots as they were not tree-ripened, and won’t taste as good. Also, throw the pip away as it is actually poisonous.

Dried apricots sometimes contain sulphur dioxide that’s added to preserve their rich orange colour. This may trigger an asthma attack in susceptible people, so beware if this.

Using: Soak dried apricots in boiling water for 10 – 15 minutes before chopping up and adding to couscous or rice salad. 

Fresh they work well with pork, cottage cheese, in pasta salads with chicken, zucchini and basil and soaked in sherry as a dessert topping.