Apricots
August 11, 2008
Apricot is an important fruit crop that is said to have come from China and to have been brought to Italy somewhere around 100 BC, reaching England in the thirteenth century and America in early seventeenth century. The apricot’s fruit is smaller than a peach. Its color is orange-yellow (when ripe), and with a dry flesh. Its nutritious value ranks more eminent as compared to most of the common fruits.
There are more than 20 types of apricots are identified. Some of the famous to name are Moorpark, of English origin that has larger, rounder, orange-red freestone and ripens in the middle of the season; Newcastle originating California that has medium-sized, rounder, orange-yellow freestone; and royal that is of French origin having larger, oblate, yellowish red freestone and becomes ready early in the season. The fruit is known for its delicious flavor and it is marketed fresh, dried and also packed. Bulk quantities are canned or pulped to make jam. California is one of the leading producers in the US. It is also a substantial crop in Canada (British Columbia), Israel, Italy, the south of France, and Australia.
Storing of apricots is quite easy as to ripen apricot, placing it in a closed paper bag at room temperature is enough for it. One can also do storing of ripe apricots in the crisper bin of the refrigerator for a couple of days.
Apricots: Nutritional Highlights:
1. Apricots are low in fats
2. Apricots are saturated fat-free
3. They are also sodium-free
4. The fruit is cholesterol-free
5. Apricot is high in vitamin A and vitamin C
6. Apricots are excellent source of potassium
The apricot seeds are a nut that is rich in proteins and fats like any other nuts. They also have extremely high contents of vitamin B17 that is known as Laetrile. Daily consumption of such seeds is considered to be highly effective in preventing cancerous growth. Cancer patients on Laetrile Cancer Therapy have reported that the tumors got shrunk consuming higher doses of vitamin B17. Such bitter seeds might be chopped up or ground and taken with 6-10 gm of honey.
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