5/31/2017

Apricot


Apricot (Prunus Areniaca) is a stone fruit (drupe) of the rose family, has a fleshy one-seeded fruit, that is closely related to the peach, plum, almond and cherry. The edible, pale-orange skin is smooth and velvety. The flesh is drier than that of most other fruits. Fruit vary in size and shape and color according to variety. 

Nutritional Value
Deep orange apricots are an excellent source of vitamin A, good source of potassium, fair source of vitamin C and some calcium, phosphorus, iron, thiamin and is low in sodium. 

Buying and Storing
When buying apricots, choose those that are firm but with  a deep color which means that the flesh is rich and sweet and ready to eat. If you purchased a slightly under ripe apricot you can put them in a paper bag to ripen.

Ripe apricots can be stored in the refrigerator up to a week, but apricots that are soft and juicy should be eaten with a day or two of purchase. 

To ripen slightly immature fruit, keep in a dark place or in a brown paper bag out of the sun but at room temperature.



Prepare, Use and Serve
Apricots should be washed just before they are eaten. Maybe left whole or cut in half with stone (pit) removed for eating or for cooking. 

Apricots should not be cooked for an extended time because they tend to lose their flavor rather quickly. Stew or poach then serve with ice cream, custard or ice cream as dessert.  Grill and serve with meat. 

Once the apricot season finishes, you can still enjoy apricots that are dried. Dried apricots are a convenient, non perishable snacks.  

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