One medium angelcot has about 17 calories with fiber, potassium, and carotenoids similar to raw apricots.
Small Fruit
Medium Fruit
Large Fruit
Fresh & Chilled
- Rinse, pat dry
- Bite-size wedges
- No peeling needed
Low prep
Grilled Halves
- Light oil brush
- 1–2 min per side
- Finish with yogurt
Dessert-friendly
Dried Pieces
- Watch portions
- Check sulfites
- Pair with nuts
Energy dense
Angelcot Nutrition Facts And Benefits
Angelcots are white-flesh apricots bred for creamy texture and a honeyed bite. Growers ship them during a tight summer window, so shoppers mostly find them in early season produce boxes or well-stocked markets. Because they’re still apricots at heart, the numbers line up with standard apricots on calories, carbs, fiber, and many vitamins.
Per 100 grams, raw apricots average about 48 calories, 0.4 grams fat, 1.4 grams protein, 11.2 grams carbohydrate, and roughly 2 grams fiber, with vitamin A activity from carotenoids, vitamin C, and potassium. A single 35-gram fruit lands near 17 calories. These figures come from datasets that pull directly from USDA laboratory testing, handy when you need gram-by-gram accuracy.
Core Nutrients At A Glance
| Nutrient | Per 100 g | Per Medium Fruit (~35 g) |
|---|---|---|
| Calories | ~48 kcal | ~17 kcal |
| Total Carbohydrate | 11.2 g | 3.9 g |
| Fiber | ~2.0 g | ~0.7 g |
| Sugars | ~9–10 g | ~3.2 g |
| Protein | 1.4 g | 0.5 g |
| Fat | 0.4 g | 0.1 g |
| Potassium | ~260–400 mg | ~90 mg |
| Vitamin A (RAE) | ~95–150 µg | ~34 µg |
| Vitamin C | ~10–16 mg | ~3–6 mg |
Growers often tout a sweeter flavor thanks to a higher sugar-to-acid ratio; yet the calorie gap versus standard apricots stays small because water content remains high. You get a bright taste without a heavy energy load.
What Makes This White Apricot Stand Out
The flesh runs pale cream with a faint blush. Texture leans silky when harvest and handling are dialed in. Season lasts only a few weeks, which is why supply feels scarce. That short window is part of the charm: fruit ships at peak ripeness, and shoppers catch it while it’s fragrant and juicy.
The variety traces to Mediterranean parentage and is grown in a small pocket of Northern California noted for warm days and cool evenings. Those swings push flavor while keeping the fruit crisp-tender. Short harvests and careful packing keep bruising down and quality high.
Calories, Carbs, And Fiber In Daily Portions
Quick mental math helps at the store. One piece sits near 17 calories. Two pieces land around 34 calories. A cup of halves sits around 74 calories. Most of that energy comes from natural sugars, with fiber adding balance for a steady feel.
Portion Guides For Common Uses
- Snack: two fruits with a handful of nuts for staying power.
- Breakfast: yogurt, chopped angelcot, and toasted granola.
- Salad: grilled halves with arugula, soft cheese, and a splash of vinegar.
Vitamins, Minerals, And Plant Compounds
Carotenoids in these apricots supply vitamin A activity and give the skin its pale gold tone. Vitamin C shows up in helpful amounts. Potassium brings a gentle nudge for fluid balance. You’ll also catch small hits of vitamin E and several B vitamins. The big picture: low energy, plenty of hydration, and a suite of micros that stack up well for a fruit this light.
The detailed entry for apricots, raw lists values by serving size, which makes swaps and recipe math straightforward.
How Flavor Relates To The Numbers
Growers often mention higher soluble solids, which reads as a sweeter first bite. That describes flavor balance, not just sugar grams. A firm, ripe piece still carries lots of water, which keeps calories per fruit in check. When you dry the fruit, sugars concentrate and the count climbs quickly, so dried pieces and fresh fruit aren’t interchangeable from a calorie standpoint.
Fresh Vs. Dried: What Changes
Drying pulls water out. A 28-gram handful of dried apricot pieces can reach around 68–90 calories, while the same weight of fresh halves lands far lower. Dried fruit also squeezes more potassium and iron into a small bite, which can be handy, but portions matter. The page for dried apricots shows why a small scoop can feel satisfying.
Buying, Ripening, And Storage Tips
Pick fruit with creamy skin and a rosy kiss near the stem. A gentle press should meet slight give. Any strong green tone signals early harvest. If it’s firm, let it sit on the counter out of direct sun. Once soft and fragrant, move it to the fridge and use within a few days. Keep it dry to avoid mold. Bring chilled fruit back to room temp for peak aroma.
Prep Ideas That Keep Nutrition Intact
- Skip heavy peeling; the skin carries fiber and pigment.
- Halve and grill just long enough to mark the surface.
- Toss fresh wedges into grain bowls right before serving.
How These White Apricots Compare To Other Stone Fruit
Against yellow apricots, the numbers are similar, with the white type tasting slightly sweeter at the same weight. Compared with peaches or nectarines, the flesh is denser by bite, yet the calorie count per cup stays modest due to smaller pieces. Here’s a quick head-to-head on common portions.
Per 100 Grams: Quick Comparison
| Fruit | Calories | Notable Nutrients |
|---|---|---|
| Angelcot/Apricot | ~48 kcal | Potassium, vitamin A, vitamin C |
| Peach | ~39 kcal | Vitamin C, fiber |
| Nectarine | ~44 kcal | Vitamin C, copper |
Values reflect raw fruit; exact counts vary by ripeness and growing region.
Smart Ways To Use Them In Meals
Breakfast
Stir chopped fruit into overnight oats, fold into a cottage cheese bowl, or layer with yogurt. The mild sweetness softens tangy dairy without much sugar added.
Lunch
Slice over greens with toasted almonds and soft goat cheese. A light vinaigrette keeps the fruit front and center. Whole-grain bread on the side turns it into a tidy plate.
Dinner
Grill halves, then spoon over chicken or a farro pilaf. The caramelized edge brings depth while the center stays juicy.
Snack
Two pieces with a handful of pistachios land in the 150–200 calorie range and travel well.
Allergy And Sensitivity Notes
Stone fruit can bother folks with oral-allergy syndrome tied to birch pollen. Symptoms tend to be local and short-lived, like mouth itch. Cooking often helps. Dried pieces may contain sulfites, which keep color bright but can bother some people. Check labels if you’re sensitive.
Practical FAQs, Answered In Plain Terms
Do These White Apricots Have More Sugar Than Standard Ones?
They taste sweeter, yet per piece the sugar load is similar because size and water content are alike. You’re sensing the sugar-to-acid balance more than a big jump in grams.
Are They Good For Hydration?
Yes. Raw pieces are mostly water with trace electrolytes, so they slot neatly into warm-weather snacks.
What About The Peel?
Leave it on. The skin is thin and adds fiber plus pigments linked to vitamin A activity.
Sources And Method In Brief
Nutrition figures for raw fruit come from large databases that aggregate USDA lab data, while dried values come from the same source. Supplier pages describe the variety’s origin, season, and handling tips. Numbers can swing a bit by harvest and storage, so treat charts as ranges and weigh fruit when you need tighter precision.