Food that could save your life,Apricots (Prunus armeniaca L.)

                                

 Apricots (Prunus armeniaca L.)

Did you know…seeds of the apricot grown in central Asia and around the Mediterranean are so sweet that they are oftensubstituted for almonds?

What’s the Story?
The apricot belongs to the Rosaceae family, which includes other tree fruits such as the apple, pear, and peach. There are approximately forty different varieties of apricots, differing in size from three-eighths of an inch to many varieties that surpass two inches, and in colors ranging from yellow to orangey red. The most prevalent varieties are the Pattersons, Blenheims, Tiltons, and Castlebrites. About half the apricot crop is canned and the remainder consists of dried, preserved, and fresh forms. If left to the effects of nature, orange apricots will turn brown within days of harvesting. Apricots stay orange-colored because they are treated with sulphur dioxide, a preserving agent. Unless you are allergic to Sulphur dioxide, this ubiquitous preservative usually doesn’t pose a health risk. Unsulphured (brown) versions can be found at your local health food store.

A Serving of Food Lore…
Cultivation of apricots dates back more than three thousand years. The botanical name for apricots suggests that the fruit originated in Armenia, yet it appears that its true origins actually lie somewhere between northeastern China and Russia, close to the Great Wall. Apricots eventually made their way to Armenia and then onward into a greater westward expansion through Europe. Apricots were brought to the eastern United States by English settlers and to California by Spanish missionaries.

Where Are Apricots Grown?
Apricots are produced commercially in sixty-three countries. Turkey contributes over twenty percent of the world production, followed by Iran, Italy, France, Pakistan, Spain, Syria, Monaco, China, and the United States.

Why Should I Eat Apricots?
Particularly in their dried form, apricots are one of the best natural sources of vitamin A and beta-carotene. Just a handful of apricots easily meets one hundred percent of the recommended daily allowance (RDA) of beta-carotene and, depending on the variety, the carotenoid content can reach over 16,000 micrograms in just three fresh apricots. Beta-carotene, cryptoxanthin, and gamma-carotene are the predominant carotenoids. Apricots are also a good source of potassium, vitamin C, and fiber, and contain an abundance of phytochemicals such as D-glucaric acid, chlorogenic acid, geraniol, quercetin, and lycopene.

Home Remedies
As early as 502 A.D., there were reports that apricot seed, often referred to as kernels, were effective in treating cancer. Today, many people still believe that the naturally occurring toxin cyanide, found in apricot kernels, might be helpful. Apricot kernels are used to make the alternative cancer drug laetrile. Over twenty-five years ago, the National Cancer Institute claimed laetrile was an ineffective cancer treatment, yet many who seek alternative cancer treatments travel to Mexico, where laetrile remains available. In the seventeenth century, apricot oil was said to be used in England to cure ulcers. In A Midsummer Night’s Dream, Titania lauded apricot’s aphrodisiac properties.
                                       Throw Me a Lifesaver!
VISION: Rich in vitamin A, a powerful antioxidant that prevents free radical damage to eye tissue, apricots may help to promote good vision.
Researchers who studied over 50,000 registered female nurses found that those with the highest vitamin A intake reduced their risk of developing
cataracts by nearly forty percent.
CANCER: The American Cancer Society states that apricots and other foods rich in carotenes may lower the risk of cancers of the larynx,
esophagus, and lungs.
HEART HEALTH: Patients who had the lowest level of beta-carotene intake had almost twice the risk of having a heart attack compared to
those with the highest intake. Those with the highest intake of beta-carotene had about one-third the risk of suffering a heart attack and about onehalf the risk of dying from it if they did have one.
                                       Tips on Using Apricots
SELECTION AND STORAGE:
• Look for fresh apricots that have a rich orange color and are slightly soft.
• To avoid extra calories, choose canned apricots that are packed in juice rather than in sugar syrup.
• Dried apricots come in orange (sulphured) and brown (unsulphured).
• Keep fresh apricots refrigerated as they have a short shelf life. Consume within a few days when ripe.
PREPARATION AND SERVING SUGGESTIONS:
• For use in cooking or preparing for canning, place whole apricots into boiling water for about thirty seconds, peel, pit, and halve or slice.
• Apricots can be made into wine and brandy.
• Add sliced apricots to hot or cold cereal or even to pancake batter.
• Dried apricots give a Middle Eastern flavor to chicken or vegetable stews.

                             Apricot-Cranberry-Mango Ice
                        Courtesy of the Cranberry Institute
Servings: 8 • Prep, cooking, and freezing time: 41/2hours
All five ingredients contained in this recipe are powerhouse foods.
INGREDIENTS:
1½ cups apricot nectar
1½ cups dried cranberries
2 cups (2 large) mangoes, peeled, pitted, pureed
1/3 cup lemon juice
2 tablespoons agave nectar

INSTRUCTIONS:
Bring cranberries and apricot nectar to boil in small saucepan. Reduce heat and simmer 3 minutes until softened. Place cranberry mixture, lemon juice, and agave in food processor and puree until blended. Place cranberry puree in small bowl. Place mango puree in separate bowl. Remove 2/3 cup cranberry puree and 2/3 cup mango puree and stir together in a separate bowl until blended. Layer in small 3-ounce paper cup, 1 tablespoon at a time: cranberry–mango mixture, mango puree, cranberry puree, mango puree, cranberry puree, and cranberry-mango mixture. Place a popsicle stick in center of mixture. Repeat to make 7 more popsicles. Freeze at least 4 hours until firm. Cut down side of cup to remove popsicle.

BREAK IT DOWN…
Calories: 150; Total fat: 0g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 0mg; Total carbs: 38g; Fiber: 2g; Sugar: 34g; Protein: 0g.