No. 13
Apricot
A small golden-orange stone fruit with velvety skin and tender, fragrant flesh. Per 100 g, USDA FoodData Central lists the raw fruit (Apricots, raw) at about 2.0 g of fiber and 9.24 g of total sugars.
- Uses
- Eaten fresh, baked in tarts and cakes, made into jam or dried.
- Season
- Varies by region and climate; usually late spring to summer in temperate regions.