Apricot Food Facts
In Latin, apricot means "precious," a label earned because it ripens earlier than other summer fruits. Apricots originally came from China. This golden fruit has been around for more than 4,000 years. Apricots progressively made their way through the Persian Empire to the Mediterranean where they were fondly adopted. Spanish explorers introduced the apricot to the New World, and they were planted in the gardens of Spanish missions all over California. The first recorded major production of apricots in America was in 1792 south of San Francisco.
Usually the first fruit of the summer season, the apricot is a relative of the peach.
The fruit, somewhat smaller than a peach, is known for its delicate flavor.
Apricots are marketed fresh, as well as dried and packed.
Large quantities of apricots are canned or pulped for jam making.
California is the leading producers of apricots in the United States.
Apricots are also a significant crop in British Columbia (Canada), Australia, Italy, the south of France, and Israel.
- In one ounce apricots contain enough beta carotene to supply 20 percent of your daily vitamin A requirements.
- Astronauts ate apricots on the Apollo moon mission.
- Apricots originally were grown in China over 4000 years ago and were brought to California by the Spanish in the late 18th century.
- California is also the largest producer of apricots.
- Over half the apricots grown are canned due to their short season.
- Three and one half ounces of dried apricots can supply four million grams of beta carotene.
- Dried apricots are over 40 percent sugar.
- Try and purchase unsulphured dried apricots.
- The apricot belongs to the family Rosaceae. It is classified as Prunus armeniaca.
To ripen apricots, place them in a closed paper bag at room temperature.
Store ripe apricots in the crisper bin of the refrigerator for one to two days.
See also:
Good Eats: Apricots
Beneficial Byte: Apricots
Low Potassium Diet (Apricots are a high potassium food!)
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