Featured Article :
Dried apricots are better

Apricots originate from China, Middle East and Europe.

Benefits

Fresh and dried apricots are good sources of beta carotene (plant form of vitamin A) high in fibre and low in calories.

Dried apricots are a useful source of iron, a good source of fibre and potassium and calcium.

Apricots canned in natural juice have less than half the amount of beta carotene of fresh or dried apricots, but the juice provides a useful source of vitamin C.

Although dried apricots are higher in calories and sugar content than fresh ones, they are great health food as they are a compact and convenient source of nutrients.

But they are stickier than fresh ones, so remember to brush or rinse your teeth after eating them.

This is because the drying process increases the concentration of beta carotene, potassium and iron. Consumption of potassium is associated with a decline in blood pressure - when it is caused by salt sensitivity - as it is a natural diuretic that aids the body to excrete water and sodium.

Beware !

Many food company treat apricots with sulphur dioxide (E220) before drying them in order to preserve their rich orange colour. This treatment produces sulfites that may trigger an asthma attack in certain people, therefore if you are allergic to sulfites, avoid those treated apricots.

Look out for brown dried apricots, they are the ones without sulfites.

Other uses

1. Treat Constipation - gentle laxative due to its cellulose and pectin content. For chronic constipation patients, consume six to eight apricots per day will improve the condition.

2. Ease Indigestion - aids digestion if eaten before a meal as it has an alkaline reaction on the body system.

3. Good for Anemia - the small but essential amount of copper in the fruit makes iron available to the body.

4. Fevers - Apricots juice with glucose or honey cools the body during fever. Quenches the thirst, eliminates the waste products from the body, tones up the eyes, stomach, liver, heart and nerves by supplying vitamins and minerals.

5. Skin Diseases - apricot leaves are used to treat scabies, eczema, sunburn and itching of the skin due to cold exposure.

6. Puree canned apricots in a blender until smooth and use it as substitute for oil, prunes or applesauce in high-calorie, high-fat recipes.

Selection & storage of apricots

Ripe apricots

Choose ones whose surfaces are smooth, plump, firm but not hard. The colour should be nice yellow to orange and exude a sweet fragrance.

As ripe apricots are easily perishable, store them in the fridge and eat them within two days.

If you need to keep them through the year, you should cut the ripe fruits into havles, wrap them up in baking sheet and freeze. Only remove the portion you need from the freezer.

As they are soft and easily bruised, handle them with care.

Unripe apricots

They can be kept in a paper bag with an apple in cool place away from sunlight and they will ripen within two to four days.

When they yield to gentle pressure, they are ready to eat.

Wash apricots only when you want to eat them.

Prepare apricots

Ripe apricots are delicate and soft so be extra gentle when you peel them. One tactic is to leave them in boiling water for just 15 to 20 seconds, before transferring them to cold/ice water. The skin should slip right off using a knife.

To halve apricots, cut down to the pit around the longitudinal seam and twist the two halves to separate them.

To prevent cut or peeled apricots from browning, dip them into diluted lemon juice.