Apricots (Prunus armeniaca L.)
APRICOT OR NOT?
Did you know … seeds of the apricot grown in central Asia and around the Mediterranean are so sweet that they are often substituted for almonds?
What’s the Story?
The apricot belongs to the Rosaceae family, which includes other tree fruits such as the apple, pear and peach. There are approximately forty different varieties of apricots, differing in size from three-eighths of an inch to many varieties that surpass two inches, and in colours ranging from yellow to orangey red. The most prevalent varieties are Pattersons, Blenheims, Tiltons and Castlebrites. About half the apricot crop is canned and the remainder consists of dried, preserved and fresh forms. If left to the effects of nature, orange apricots will turn brown within days of harvesting. Apricots stay orange-coloured because they are treated with sulphur dioxide, a preserving agent. Unless you are allergic to sulphur dioxide, this ubiquitous preservative usually doesn’t pose a health risk. Unsulphured (brown) versions can be found at your local health food shop.
A Serving of Food Lore …
Cultivation of apricots dates back more than three thousand years. The botanical name for apricots suggests that the fruit originated in Armenia, yet it appears that its true origins actually lie somewhere between northeastern China and Russia, close to the Great Wall. Apricots eventually made their way to Armenia and then onward into a greater westward expansion through Europe. Apricots were brought to the eastern United States by English settlers and to California by Spanish missionaries.
Where Are Apricots Grown?
Apricots are produced commercially in sixty-three countries. Turkey contributes over 20 per cent of the world production, followed by Iran, Italy, France, Pakistan, Spain, Syria, Monaco, China and the United States.
Why Should I Eat Apricots?
Particularly in their dried form, apricots are one of the best natural sources of vitamin A and beta-carotene. Just a handful of apricots easily meets 100 per cent of the recommended daily allowance (RDA) of beta-carotene and, depending on the variety, the carotenoid content can reach over 16,000 micrograms in just three fresh apricots. Beta-carotene, cryptoxanthin, and gamma-carotene are the predominant carotenoids. Apricots are also a good source of potassium, vitamin C and fibre, and contain an abundance of phytochemicals such as D-glucaric acid, chlorogenic acid, geraniol, quercetin and lycopene.
Home Remedies
As early as A.D. 502, there were reports that apricot seeds, often referred to as kernels, were effective in treating cancer. Today, many people still believe that the naturally occurring toxin cyanide, found in apricot kernels, might be helpful. Apricot kernels are used to make the alternative cancer drug laetrile. Over twenty-five years ago, the National Cancer Institute claimed laetrile was an ineffective cancer treatment, yet many who seek alternative cancer treatments travel to Mexico, where laetrile remains available. In the seventeenth century, apricot oil was said to be used in England to cure ulcers. In A Midsummer Night’s Dream, Titania lauded apricot’s aphrodisiac properties.
Throw Me a Lifesaver!
VISION: Rich in vitamin A, a powerful antioxidant that prevents free radical damage to eye tissue, apricots may help to promote good vision. Researchers who studied over 50,000 registered female nurses found that those with the highest vitamin A intake reduced their risk of developing cataracts by nearly 40 per cent.
CANCER: The American Cancer Society states that apricots and other foods rich in carotenes may lower the risk of cancers of the larynx, oesophagus, and lungs.
HEART HEALTH: Patients who had the lowest level of beta-carotene intake had almost twice the risk of having a heart attack compared to those with the highest intake. Those with the highest intake of beta-carotene had about one-third the risk of suffering a heart attack and about one-half the risk of dying from it if they did have one.
Tips on Using Apricots
SELECTION AND STORAGE:
• Look for fresh apricots that have a rich orange colour and are slightly soft.
• To avoid extra calories, choose tinned apricots that are packed in juice rather than in sugar syrup.
• Dried apricots come in orange (sulphured) and brown (unsulphured).
• Keep fresh apricots refrigerated as they have a short shelf life. Consume within a few days when ripe.
PREPARATION AND SERVING SUGGESTIONS:
• For use in cooking or preparing for preserving, place whole apricots into boiling water for about thirty seconds, peel, pit and halve or slice.
• Apricots can be made into wine and brandy.
• Add sliced apricots to hot or cold cereal or even to pancake batter.
• Dried apricots give a Middle Eastern flavour to chicken or vegetable stews.
Courtesy of the Cranberry Institute
Servings: 8 • Prep, cooking, and freezing time: 4½ hours
All five ingredients contained in this recipe are powerhouse foods.
INGREDIENTS:
12floz/375ml apricot nectar
8oz/225g dried cranberries
2 large mangoes, peeled, pitted, puréed
2½floz/75ml lemon juice
2 tablespoons agave nectar
INSTRUCTIONS:
Bring cranberries and apricot nectar to boil in small saucepan. Reduce heat and simmer 3 minutes until softened. Place cranberry mixture, lemon juice and agave in food processor and purée until blended. Place cranberry purée in small bowl. Place mango purée in separate bowl. Remove 5floz/150ml cranberry purée and 5floz/150ml mango purée and stir together in a separate bowl until blended. Layer in small 3oz/60g paper cup, 1 tablespoon at a time: cranberry–mango mixture, mango purée, cranberry purée, mango purée, cranberry purée, and cranberry-mango mixture. Place a lollipop stick in centre of mixture. Repeat to make seven more lollipops. Freeze at least four hours until firm. Cut down side of cup to remove lollipop.
BREAK IT DOWN …
Calories: 150; Total fat: 0g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 0mg; Total carbs: 38g; Fibre: 2g; Sugar: 34g; Protein: 0g.