Apricots
There are at least ten varieties of apricots. Some of the most common ones found in markets are the early Castlebrite, Patterson and Flaming Gold. Choose apricots that are slightly soft but still firm and fuzzy in texture, with a yellow-orange color. Ripe apricots bruise easily, so look for unblemished fruit, especially for desserts and fresh-fruit compotes. Avoid buying apricots that have no aroma or that are rock-hard.
Nothing is better than fresh tree-ripened fruit, so local sources are always the best. But in areas where cultivation is impossible, farmers' markets and grocery stores usually have a good selection. California supplies 95-percent of the nation's apricots.
Apricot season runs from mid-May through early July.
Ripe apricots keep up to a week if refrigerated. Store slightly unripe apricots in a paper bag at room temperature, away from direct light, for two to three days to ripen. Once ripe, apricots can be halved, pitted and frozen. They become soft when thawed but can be used in sauces, purees, ice creams and sorbet.
Dried and Canned Apricots
While fresh apricots are tops nutritionally, don't discount dried and canned. All have something to offer. Dried apricots are a concentrated source of calories, as well as nutrients, so it's important to practice portion control.
Canned apricots provide much nutrition despite some losses in vitamin C and potassium during processing. The biggest negative is the additional calories and sugar found in the canning liquid. Juice-packed and water-packed apricots are the most healthful canned options, but if you can't find them, opt for "extra light" or "light" syrup; avoid those packed in heavy syrup.
The beta-carotene in apricots may provide heart benefits by curbing the oxidation of low-density lipoprotein (LDL) cholesterol. Eating three or more servings a day of fruit has been shown to help protect against age-related macular degeneration, a sight-robbing eye disease.
Cooking Suggestions:
- Cook with sugar (1 pound of fruit per 2 cups sugar) on the stove until thickened for a delicious jam.
- Add apricots to grain dishes for extra flavor, textural contrast and nutrition.
- Dried apricots will keep for a few months in a plastic bag. Sprinkle on cereal or yogurt or stew in a little water with cinnamon for a compote or pancake topping.
Nutrition:
Three medium apricots contain about 50 calories and are an
excellent source of vitamin A.
See also: Apricot Food Facts.
Recipe: Apricot-Chicken Stir-Fry
1/2 cup dried apricot halves, cut in half
1/4 cup hot water
1 tablespoon flour
1 tablespoon chopped fresh cilantro, optional
1/8 teaspoon pepper
3/4 pound boneless skinless chicken breasts, but into 1 /2-inch chunks
4 teaspoons olive oil, divided
1 medium onion, halved
1 cup chopped celery
1/2 cup halved snow peas
1/2 teaspoon ground ginger
1 garlic clove, minced
1 tablespoon lemon juice
In a small bowl, soak apricots in water; set aside (do not drain).
Combine flour, cilantro if desired and pepper; sprinkle over the
chicken and set aside. Heat two teaspoons oil in a large skillet
or wok over medium heat; stir-fry onion and celery for two to
three minutes or until tender. Add peas, ginger, garlic and
apricots; stir-fry for two minutes. Remove and keep warm.
Add remaining oil to skillet; stir-fry the chicken for six to seven
minutes or until no longer pink. Sprinkle with lemon juice.
Return apricot mixture to skillet and heat through.
Recipe makes four servings.
Nutritional information per serving:
Calories: 203
Total Fat: 7g
Saturated fat: 1g
Cholesterol: 47mg
Sodium: 70mg
Carbohydrate: 17g
Protein: 19g
Print just this recipe. (New window)
See also:
Steamed Carrots with Apricots
Apricot Orange Bread
Apricot Easter Braids
Banana Apricot Loaf
Print Page 
Back to Index 
Email this Page!
