Apricots, Tart, Smooth and a bit Musky
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Apricots are beautiful little, cheerfully bright orange morsels rich in body-loving apricotsbeta-carotene. A little peach-like, a little plum-like, yet velvety, a bit musky, tart yet smooth while sweet, they lend themselves beautifully to being brandies or liqueurs.

These early Middle Eastern, European treasures were first produced heavily by Turkey, Italy, Russia, Spain and Greece with California, France, South Africa, Chile and Argentina rapidly challenging this. In all, there are over ten varieties of apricots. Their trees can live as long and as 100 years, but the apricot fruit perishes rapidly.

Historically, apricots were first heard of 4,000 years ago in  China, then recorded in the Persian, now Iranian, culture soon afterward.  Because they dry so well, they traveled well to new regions. This rapidly made them a staple of the Egyptian diet, and once they spread in popularity westward to the United Kingdom, it was only a matter of time before they reached the New World. Apricots attracted the attention of Thomas Jefferson by 1778, and he made sure apricot trees were part of his Monticello agricultural scene.

Apricots are rich in vitamin A, B6, C, beta-carotene, niacin, potassium and iron.  

Selection of good apricots has usually been done for us when we buy them dried in boxes. Be sure to choose a brand where the apricots are dried, yet moist, and keep them tightly sealed in a dry place. Canned apricots are also available, but the dried are tastier.

SERVING SUGGESTIONS:

Eat apricots just as they come from the box. They are equally delicious inserted into some of the following.

Accented by garlic, basil cumin, curry, nutmeg
Beans
Cereals, mueseli
Chocolate covered
Chutney
Cobblers
Cookies
Cottage cheese
Couscous
Frostings
Fruit salad
Glazes
Hors doeuvres
Ice cream/sorbet
Jams/jellies
Lunch snacks
Meat accompaniment
Milk shakes
Muffins/cakes
Pastries
Pies
Puddings
Pureed as fat substitute in cooking
Rice
Salads
Salsa
Sandwiches
Sauces
Smoothies
Soups/stews
Stewed apricots
Stir fry
Stuffings/dressings
Trail mix
Waffles, pancakes
Wine

Foodsites with apricot recipes.

http://www.pinterest.com/fultonmarketcsa/apricot-recipes/

http://www.brfarms.com/

http://allrecipes.com/recipes/fruits-and-vegetables/fruits/apricots/

http://www.califapricot.com/recipes.html

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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