Princess Peach has as sister. You haven’t heard about her because she’s an Apricot. She’s timid. She’s simple and small. She’s a delicate fruit and, as the etymology of the word suggests, she’s precious. Yet for some reason, it seems that nice girls do finish last.
For Little Miss Apricot that often means playing second fiddle to a more ostentatious produce. What needs to be said, and repeated, and perhaps explained is that apricots are anything but ordinary. In fact, they are quite extraordinary. For starters, they are sweet, sensual and good for you – just like the perfect woman.
A large part of their allure stems from their reputation as an aphrodisiac. In England, dreaming of apricots was thought to be lucky and in Shakespeare’s A Midsummer Night’s Dream, Tatiana instructs fairies to feed Puck apricots as part of a love potion to stir his sexual desire and ignite a passion between them. Likewise, in the court of James I, “apricocks” were commonly served as an erotic stimulant.
Later, in Australia, Aboriginals steeped the apricot pit to make an aphrodisiac tea and the flesh of the fruit was crushed and rubbed on a suitor’s erogenous zones as a pre-coital perfume. So now that you’re well acquainted with her secret, ahem, “promiscuous” traits, let’s talk about her less provocative side.
Roasted or raw, Apricots add a hint of sweetness to any salad. Sure-fire way to impress any dinner guest.
The apricot is a small “stone fruit” belonging to the Prunus species. It has a golden orange colour when ripe, a velvety skin and a sweet, musky flavour (sexy, n’est-ce pas?). The flesh is firm, and becomes softer as it ripens but remains less juicy than a peach. The apricot is somewhat heart-shaped and can vary in size from that of a golf ball to a tennis ball depending on the variety.
The origins of the apricot are somewhat uncertain: some sources believe that it is native to China, while other claim it was first indigenous to India. What is certain though, is that apricots have been cultivated in Armenia since ancient times, which was the gateway by which the fruit eventually came to Europe. Later, the apricot was brought to North America by Spanish missionaries. Today, Turkey is the leading producer of apricots in the world.
How to pick one
Apricots are a symbol of summer: they are cultivated from May through August and are the first of the stone fruits to ripen. When choosing an apricot, you first want to look for one that has a bright or deep orange colouring; pale or yellow hues indicate that the fruit has not fully matured. Next, pick up the apricot and give it a gentle squeeze. Be a gentleman about it. A slightly soft fruit is ideal, it’s also a good indication that it has been tree-ripened which yields the most flavour.
Nutritional Value
Perhaps the most appealing feature of the apricot, besides its sensual appearance and succulent taste, is its impressive nutritional and health qualities. They are considered “superfoods”, and for good reason: just a couple of these fruits a day ensures that your body gets much of its required vitamins, minerals and nutrients. They are a great source of vitamins C and A, which is linked to healthy eyesight. At 17 calories per serving, apricots are both low in fat and cholesterol.
Many people turn to apricots as a natural way to rectify digestion issues because the are very high in fibre. Apricots are also a significant source of potassium, which is contributes the body’s electrolyte balance and plays a vital role in regulating one’s fluid levels. They contain Lycopene, a powerful antioxidant which strengthens the body’s immune system. Apricots are also thought to encourage fertility because they contain a high amount of iron.
So, besides this laundry list of familiar health benefits, it has been longtime rumored that apricots (often in oil form) have been used as a medicinal remedy against cancer or tumors. This alternative therapeutic treatment has been used in England since the 1600s. Today, controversial cancer drugs, marketed as non-conventional remedies use apricots as the active ingredient against cancerous cells. Finally, apricots can be used for non-medicinal purposes as well, namely as an active ingredient in revitalizing skin moisturizers… and even, you know, “massage oils”. Wink, wink, nudge, nudge.
How to eat it
Raw
First, rinse the apricot under cold water to remove any dirt. You can leave the skin on, or if you prefer to remove, drop the apricot in boiling water for about 10 seconds then remove it an place into a bowl of ice water. The peel will come right off. Next, cut the apricot in half using a knife. Remove the pit by pulling it out with your fingers or by scooping it out with a spoon. Cut the halves into any size pieces you like. Raw apricots are a delicious way to add a sweet element to a summer salad.
Dried
Dried apricots actually have more concentrated nutrients. They make a wonderful snack at the office or on the run. They are perfect for situations where you don’t have access to a fridge – camping or hiking for example. We love that they can add a different taste and texture to trail-mix.
Jam (or preserves)
It’s always great to have jam or preserves on hand. It can add that extra pizzazz to a charcuterie plate or act as a bright contrast to a bowl of vanilla ice cream. The ingredients are simple and the method is easy as well. Rinse 8 cups of apricots under cold water. Cut each one in half, remove the pit, continue cutting into quarters. In a very large pot, combine the apricots, 1/4 cup of lemon juice and 6 cups of sugar. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Continue to boil for 30 minutes, stirring frequently. Remove from heat and can 5 pint-sized (sterilized) jars, leaving 1/4 inch at the top. Wipe the rims and secure the lids. Process cans in boiling water for 10 minutes.
Roasted or Grilled
After a barbecued meal, apricots are a perfect light dessert. Preheat oven to 375F. Clean, halve the apricots and remove their pits. Place the apricots with their flat sides facing up in a shallow roasting pan. In the center of each apricot place a small nub of butter, drizzle each with honey, then sprinkle liberally with brown sugar. Roast for about 45-60 minutes, until they caramelize. Grilling shouldn’t take more than 10 minutes.
Puréed
Pureed, fresh apricots can make an excellent fat-free substitute for oil, butter or cream in cookies, cakes, pies and other baked goods recipes.
There you have it
At first glance, apricots might seem like an average, uninteresting choice. However, their contributions to the body’s well being and their versatility make them a fascinating temptation. The oft-neglected apricot deserves a double take. So next time you meet, go ahead, pick her up.
Princess Peach has as sister. You haven’t heard about her because she’s an Apricot. She’s timid. She’s simple and small. She’s a delicate fruit and, as the etymology of the word suggests, she’s precious. Yet for some reason, it seems that nice girls do finish last.
For Little Miss Apricot that often means playing second fiddle to a more ostentatious produce. What needs to be said, and repeated, and perhaps explained is that apricots are anything but ordinary. In fact, they are quite extraordinary. For starters, they are sweet, sensual and good for you - just like the perfect woman.
A large part of their allure stems from their reputation as an aphrodisiac. In England, dreaming of apricots was thought to be lucky and in Shakespeare’s A Midsummer Night’s Dream, Tatiana instructs fairies to feed Puck apricots as part of a love potion to stir his sexual desire and ignite a passion between them. Likewise, in the court of James I, “apricocks” were commonly served as an erotic stimulant.
Later, in Australia, Aboriginals steeped the apricot pit to make an aphrodisiac tea and the flesh of the fruit was crushed and rubbed on a suitor’s erogenous zones as a pre-coital perfume. So now that you’re well acquainted with her secret, ahem, “promiscuous” traits, let’s talk about her less provocative side.
Roasted or raw, Apricots add a hint of sweetness to any salad. Sure-fire way to impress any dinner guest.
The apricot is a small “stone fruit” belonging to the Prunus species. It has a golden orange colour when ripe, a velvety skin and a sweet, musky flavour (sexy, n’est-ce pas?). The flesh is firm, and becomes softer as it ripens but remains less juicy than a peach. The apricot is somewhat heart-shaped and can vary in size from that of a golf ball to a tennis ball depending on the variety.
The origins of the apricot are somewhat uncertain: some sources believe that it is native to China, while other claim it was first indigenous to India. What is certain though, is that apricots have been cultivated in Armenia since ancient times, which was the gateway by which the fruit eventually came to Europe. Later, the apricot was brought to North America by Spanish missionaries. Today, Turkey is the leading producer of apricots in the world.
How to pick one
Apricots are a symbol of summer: they are cultivated from May through August and are the first of the stone fruits to ripen. When choosing an apricot, you first want to look for one that has a bright or deep orange colouring; pale or yellow hues indicate that the fruit has not fully matured. Next, pick up the apricot and give it a gentle squeeze. Be a gentleman about it. A slightly soft fruit is ideal, it’s also a good indication that it has been tree-ripened which yields the most flavour.
Nutritional Value
Perhaps the most appealing feature of the apricot, besides its sensual appearance and succulent taste, is its impressive nutritional and health qualities. They are considered “superfoods”, and for good reason: just a couple of these fruits a day ensures that your body gets much of its required vitamins, minerals and nutrients. They are a great source of vitamins C and A, which is linked to healthy eyesight. At 17 calories per serving, apricots are both low in fat and cholesterol.
Many people turn to apricots as a natural way to rectify digestion issues because the are very high in fibre. Apricots are also a significant source of potassium, which is contributes the body’s electrolyte balance and plays a vital role in regulating one’s fluid levels. They contain Lycopene, a powerful antioxidant which strengthens the body’s immune system. Apricots are also thought to encourage fertility because they contain a high amount of iron.
So, besides this laundry list of familiar health benefits, it has been longtime rumored that apricots (often in oil form) have been used as a medicinal remedy against cancer or tumors. This alternative therapeutic treatment has been used in England since the 1600s. Today, controversial cancer drugs, marketed as non-conventional remedies use apricots as the active ingredient against cancerous cells. Finally, apricots can be used for non-medicinal purposes as well, namely as an active ingredient in revitalizing skin moisturizers... and even, you know, “massage oils”. Wink, wink, nudge, nudge.
How to eat it
Raw
First, rinse the apricot under cold water to remove any dirt. You can leave the skin on, or if you prefer to remove, drop the apricot in boiling water for about 10 seconds then remove it an place into a bowl of ice water. The peel will come right off. Next, cut the apricot in half using a knife. Remove the pit by pulling it out with your fingers or by scooping it out with a spoon. Cut the halves into any size pieces you like. Raw apricots are a delicious way to add a sweet element to a summer salad.
Dried
Dried apricots actually have more concentrated nutrients. They make a wonderful snack at the office or on the run. They are perfect for situations where you don’t have access to a fridge - camping or hiking for example. We love that they can add a different taste and texture to trail-mix.
Jam (or preserves)
It’s always great to have jam or preserves on hand. It can add that extra pizzazz to a charcuterie plate or act as a bright contrast to a bowl of vanilla ice cream. The ingredients are simple and the method is easy as well. Rinse 8 cups of apricots under cold water. Cut each one in half, remove the pit, continue cutting into quarters. In a very large pot, combine the apricots, 1/4 cup of lemon juice and 6 cups of sugar. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves. Continue to boil for 30 minutes, stirring frequently. Remove from heat and can 5 pint-sized (sterilized) jars, leaving 1/4 inch at the top. Wipe the rims and secure the lids. Process cans in boiling water for 10 minutes.
Roasted or Grilled
After a barbecued meal, apricots are a perfect light dessert. Preheat oven to 375F. Clean, halve the apricots and remove their pits. Place the apricots with their flat sides facing up in a shallow roasting pan. In the center of each apricot place a small nub of butter, drizzle each with honey, then sprinkle liberally with brown sugar. Roast for about 45-60 minutes, until they caramelize. Grilling shouldn’t take more than 10 minutes.
Puréed
Pureed, fresh apricots can make an excellent fat-free substitute for oil, butter or cream in cookies, cakes, pies and other baked goods recipes.
There you have it
At first glance, apricots might seem like an average, uninteresting choice. However, their contributions to the body’s well being and their versatility make them a fascinating temptation. The oft-neglected apricot deserves a double take. So next time you meet, go ahead, pick her up.