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Victorville Daily Press, CA
July 21 2005
Healthy Eating by Nancy Berkoff
Apricots: Mixed-up history
Apricots' scientific name is "prunus armeniaca," because some
misdirected Western botanists thought the apricot had originated in
Armenia. They didn't go quite far enough, because the apricot comes
originally from China. Any which way, apricots were one of the first
fruit to be cultivated in Southern California, by the Mission Fathers
in the 18th century.
When initially introduced to the West, the apricot tree was grown for
its prettiness, but its fruit was scorned - it was thought to induce
fevers. Alexander the Great didn't believe it, and he grew apricots
wherever he stayed long enough to cultivate the seeds.
The word "apricot" comes from a combination of Spanish and Arabic,
"al barquau," meaning "precocious," as apricots are the first tree
fruit to bloom in the spring. The apricot tree is a deciduous with
lots of varieties that will grow in warm and temperate climates.
Your apricots should satisfy Goldilocks - not too soft and not too
hard, just right. Green or very hard apricots will probably never
sweeten, and too soft or brown-spotted apricots will have a mushy,
grainy texture and a short shelf life. Apricots are quite sensitive
drupes (one-stoned fruit) and must be handled respectfully. Apricots
bruise easily and soften quickly, so pack them loosely, so they
don't jostle each other - don't jog home with them in your knapsack -
and store them in the fridge.
If your apricots are wilting right before your eyes, blanch them
(immerse in boiling water for only 30 seconds and them immerse them
in ice water to stop the cooking) whole, half and remove the pit
and freeze them. If the ripening has gotten out of hand, stew your
apricots or puree them and use as an ingredient in shakes, smoothies,
sorbets and baking recipes.
Fresh apricots are a palate-delicate snack eaten right from the tree
(or the grocery sack), but better to wash them first. Slice apricots
into poultry dishes, green, fruit and pasta salads, bake a pie or a
tart or serve over ice cream.
Fresh apricots are a great source of potassium and vitamin A. Of
course, dried apricots give more nutrients per square inch because
they are concentrated. So, enjoy fresh apricots while they are in
season and use dried apricots as Plan B. Six medium fresh apricots
will give at least one-third of your needs for vitamin A, and at 20
calories per apricot you can't go wrong.
Another use for over-ripe apricots is in the beauty department.
Apricots contain astringents, which can clean and tighten the skin.
So, whirl some your pitted, overripe apricots in the blender, save
some of the puree for salad dressings and baking (and maybe some for
an apricot daiquiri). Slather the remaining puree on your kisser, sit
back and relax for about 10 minutes (that's where the daiquiri comes
in), wash off and, voila, a new you! Who says produce can't be fun?
Nancy Berkoff is a registered dietitian and chef with more
than 20 years of experience in the food industry. E-mail her at
[email protected]
July 21 2005
Healthy Eating by Nancy Berkoff
Apricots: Mixed-up history
Apricots' scientific name is "prunus armeniaca," because some
misdirected Western botanists thought the apricot had originated in
Armenia. They didn't go quite far enough, because the apricot comes
originally from China. Any which way, apricots were one of the first
fruit to be cultivated in Southern California, by the Mission Fathers
in the 18th century.
When initially introduced to the West, the apricot tree was grown for
its prettiness, but its fruit was scorned - it was thought to induce
fevers. Alexander the Great didn't believe it, and he grew apricots
wherever he stayed long enough to cultivate the seeds.
The word "apricot" comes from a combination of Spanish and Arabic,
"al barquau," meaning "precocious," as apricots are the first tree
fruit to bloom in the spring. The apricot tree is a deciduous with
lots of varieties that will grow in warm and temperate climates.
Your apricots should satisfy Goldilocks - not too soft and not too
hard, just right. Green or very hard apricots will probably never
sweeten, and too soft or brown-spotted apricots will have a mushy,
grainy texture and a short shelf life. Apricots are quite sensitive
drupes (one-stoned fruit) and must be handled respectfully. Apricots
bruise easily and soften quickly, so pack them loosely, so they
don't jostle each other - don't jog home with them in your knapsack -
and store them in the fridge.
If your apricots are wilting right before your eyes, blanch them
(immerse in boiling water for only 30 seconds and them immerse them
in ice water to stop the cooking) whole, half and remove the pit
and freeze them. If the ripening has gotten out of hand, stew your
apricots or puree them and use as an ingredient in shakes, smoothies,
sorbets and baking recipes.
Fresh apricots are a palate-delicate snack eaten right from the tree
(or the grocery sack), but better to wash them first. Slice apricots
into poultry dishes, green, fruit and pasta salads, bake a pie or a
tart or serve over ice cream.
Fresh apricots are a great source of potassium and vitamin A. Of
course, dried apricots give more nutrients per square inch because
they are concentrated. So, enjoy fresh apricots while they are in
season and use dried apricots as Plan B. Six medium fresh apricots
will give at least one-third of your needs for vitamin A, and at 20
calories per apricot you can't go wrong.
Another use for over-ripe apricots is in the beauty department.
Apricots contain astringents, which can clean and tighten the skin.
So, whirl some your pitted, overripe apricots in the blender, save
some of the puree for salad dressings and baking (and maybe some for
an apricot daiquiri). Slather the remaining puree on your kisser, sit
back and relax for about 10 minutes (that's where the daiquiri comes
in), wash off and, voila, a new you! Who says produce can't be fun?
Nancy Berkoff is a registered dietitian and chef with more
than 20 years of experience in the food industry. E-mail her at
[email protected]