Just as the carrot is the king of Beta Carotene in the vegetable world, the Apricot takes the crown in the fruit world. Similar to look to peaches and nectarines, the apricot has long been touted to have tons of restorative properties and preventive substances.

It’s been used throughout history as part of treatment for tumors and ulcers. The seeds in particular seem to contain cancer fighting ingredients (the drug laetrile is extracted from the seeds).

But did you know that the Apricot is actually related to the plum and is actually native to China? Wouldn’t have thought that from it’s name. Apricots taste best and sweeter when they’re ripe and juicy. However, for juicing it’s much better to process them when they’re a little more firm. You absolutely need to remove the pit, as with most stone fruits. You might also want to remove the slightly furry skins, depending on whether your juicer is able to handle them.

The leftover pulp can be used to enhance one of the Apricot’s most popular usages - as preserves or jam. Tons of baking recipes call for the addition of apricot preserves.

Juicing Buddies: goes with Apples, Berries
Vitamins and minerals: Beta-carotee, Vitamins A, C, E