These fragile peach-like fruits, with their perfumed aroma and ultra-sweet flavor, contain impressive amounts of beta-carotene. They are also a fair source of potassium, and supply a good amount of fiber.
Spring — Summer
- Apricot Macaroons
- Apricot Yogurt Cake
- Apricot and Currant Chicken
- Triple Apricot Pork Chops
- Chicken Salad With Dried Apricots
- Apricot-Glazed Sweet Potato Gratin
- Rhubarb and Apricot Crumble
- Cherry-Apricot Yogurt Sundaes
- Baked Rice Pudding with Apricots
- Rotisserie Lamb Tacos with Apricot-Chipotle Baste
These sweet and juicy orange fruits can help fight maladies, including heart disease. Ounce for ounce, dried apricots, compared to the fresh, have twelve times the Iron, seven times the fiber, and five times the Vitamin A.
Apricots are known as, "Moons of the Faithful" in China where they originated. Their cultivation spread westward from China to Persia and the Mediterranean, eventually coming to the New World with Spanish settlers.
It is interesting to note that both the fresh and dried apricot are a main food staple of a tiny Hunza principality in the Himalayas, who are known for their extreme longevity, excellent health, and an almost exclusive vegetarian diet.
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