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What is an Apricot?
An apricot is a small sweet fruit with a golden orange color.
The apricot originally came from China. . The name apricot comes from the
Latin word “praecox” which means precocious. The major production of
apricots was recorded in 1792 in an area of San Francisco.first
Almost 95% of the apricots grown in the United States
come from California. The apricot harvest usually begins in
mid-May and lasts for around two months.
How to Buy and Store
Look for well-formed apricots that feel fairly firm to the touch.
Stay clear of fruit that is pale yellow, greenish-yellow, very firm,
shriveled, or bruised. Apricots that are soft-ripe have the best flavor,
but they must be eaten immediately. Do not store apricots in an area that
gets too hot or is in direct sunlight as these fruits are quite fragile.
Avoid purchasing apricots that are soft and mushy or rock hard.
Take extra care in handling apricots and try not to break the skin.
Apricots will ripen at room temperature. To help them ripen,
place them in a paper bag with an apple. When they yield to
gentle pressure, they are ready to eat. Refrigerate ripe apricots,
unwashed, in a paper or plastic bag up to 2 days. Wash them before eating.
Many consumers enjoy apricots as a dried fruit.
Dried apricots last longer and can be easily packed away
as a snack for dieters on the go. |
Health Benefits
Fresh apricots are an excellent source of Vitamins K, A, C, E, potassium, and iron,
as well as being a great source of beta-carotene. In fact, 2-3 apricots
will give you nearly 50% of your daily value of Vitamin A. Apricots contain
no fat and a small amount of carbs. The variety of nutrients found in apricots is very
beneficial for good eyesight and also help to prevent heart diseaseand other ailments.
Apricots are also rich in powerful antioxidants and a good source of fiber.
Dried apricots have an even higher concentration of vitamins and
nutrients, but are also slightly higher in carbs.
Preparation
To cut the fruit, slice around its seam, twist it in half, and lift out the pit.
Apricots are great to eat raw, but they are also terrific cooked.
These are some common cooking methods:
Broiling or grilling: Try threading the apricots (whole or halved)
on skewers. Brush them with a little honey, and grill until semi-soft.
Broiling apricots is easy. Simply halve the apricots, place them on a
cookie sheet skin cut side up, and heat for 7 to 10 minutes.
Poaching: It’s a great method for making a delicious sauce.
Simply place the apricots with their skins intact into simmering
water or fruit juice, and cook until tender. Adding spices such as
cinnamon or cloves enhances the apricot taste.
When the apricots are tender, the poaching liquid can be used as a sauce.
Poaching takes about 6 to 8 minutes.
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