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Apricots
Fresh, ripe, apricots are irresistible. Traditionally a short season, however new varieties will extend the season until the end of March.
Apricots can be halved or sliced then frozen in syrup made from 2 cups sugar to 5 cups water; add 2 ounces ascorbic acid for each 2 1/2 cups syrup. Plunge the whole apricots into boiling water for about thirty seconds, and peel, pit and halve or slice.
Apricots can be made into wine and brandy.
They are one of the best natural sources of Vitamin A, especially when dried. Essential for healthy skin and mucous membranes. Vitamin A is also needed for good sight; insufficient amounts can cause night blindness, impair sight and increase susceptibility to colds and other illnesses. Although it is one of the few vitamins which we can theoretically build up to toxic levels, this doesn't normally happen if it is taken naturally.
Season
November to March
NUTRITIONAL FACTS
Serving Size: 114g
| Amount Per Serving | |
| Calories: 60 | Calories from Fat: 10 |
| % Daily Value* | |
| Total Fat: 1g | 1% |
| Saturated Fat 0g | 0% |
| Trans Fat 0g | 0% |
| Cholestrol 0mg | 0% |
| Sodium 0mg | 0% |
| Total Carbohydrate 11g | 4% |
| Dietary Fibre 1g | 4% |
| Sugars 11g | |
| Protein 0g | |
| Vitamin A | 45% |
| Vitamin C | 20% |
| Calcium | 2% |
| Iron | 2% |
| Percent Daily Values are based on a 2000 calorie per-day diet. | |
Apricots
Apricots originally hailed from China. Cuttings of this golden fruit made their way across the Persian Empire to the Mediterranean where they flourished. The Spanish explorers get credit for introducing the apricot to the New World, and specifically to California, where they were planted in the gardens of Spanish missions. In 1792, in an area south of San Francisco, the first major production of apricots was recorded.