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 colors ranging from
yellow to orangey red. The most prevalent varieties are the 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-colored 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.
Where Are Apricots Grown?
Apricots are produced commercially in sixty-three countries. Turkey contributes over twenty percent 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
one hundred percent 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 fiber, and contain an abundance of phytochemicals such as D-glucaric acid, chlorogenic acid,
geraniol, quercetin, and lycopene.
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 forty percent.
CANCER: The American Cancer Society states that apricots and other foods rich in carotenes may lower the risk of cancers of the larynx,
esophagus, 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 onehalf
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 color and are slightly soft.
• To avoid extra calories, choose canned 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 canning, 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 flavor to chicken or vegetable stews.
Apricot-Cranberry-Mango
different varieties of apricots, differing in size from three-eighths of an inch to many varieties that surpass two inches, and in colors ranging from
yellow to orangey red. The most prevalent varieties are the 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-colored 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.
Where Are Apricots Grown?
Apricots are produced commercially in sixty-three countries. Turkey contributes over twenty percent 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
one hundred percent 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 fiber, and contain an abundance of phytochemicals such as D-glucaric acid, chlorogenic acid,
geraniol, quercetin, and lycopene.
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 forty percent.
CANCER: The American Cancer Society states that apricots and other foods rich in carotenes may lower the risk of cancers of the larynx,
esophagus, 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 onehalf
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 color and are slightly soft.
• To avoid extra calories, choose canned 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 canning, 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 flavor to chicken or vegetable stews.
Apricot-Cranberry-Mango
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