The apricot, Prunus armeniaca , is a species of Prunus. Apricots are small, golden orange fruits, with velvety skin and flesh, not too juicy but smooth and sweet. They are enjoyed as a fresh fruit but also dried, cooked into pastry or as jam. Turkey, Italy, Russia, Spain, Greece, U.S.A. and France are the leading producers of apricots.
Nutrients
Apricots are rich in Vitamins A and C, tryptophan, fibre and potassium. Being high in Vitamin A and carotenoids, it is believed that eating three or more servings of these fruits a day might help prevent age-related eye diseases such as macular degeneration. The fibre in apricot is useful in preventing constipation and other digestive problems, besides weight management. The high beta-carotene content of apricots makes them a heart-healthy food. Apricots also contain iron and copper, both of which may help in the formation of haemoglobin.
Now, for a recipe.
Apricot jam
Ingredients
Fresh apricots: 500 gm
Sugar: 250 gm
Juice of 1 lemon
Method: Halve and stone the fruit. Put the fruit with the sugar into a preserving pan. Add lemon juice to the fruit and sugar; stir the mixture and leave it to steep for four hours.
When the sugar and apricots have softened, put the mixture over a low heat and stir until the sugar has completely dissolved. Turn up the heat and boil for 20-25 minutes, until the mixture is thick. Allow it to stand for 20 minutes before bottling in a jar. Store it in the refrigerator.
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