Shriveled bits of goodness! (Apricot Tree)

Member Name: ninacolada86

Product:	Apricot Tree
Date:	16/12/08 (197 review reads)
Rating:

Advantages: Tastes great!

Disadvantages: Good quality apricots are expensive.

Have you ever eaten a fresh apricot? Well I'm sure most have us have eaten this fruit at some stage in our life, but I would hazard a guess that most likely It was dried and packaged, with a nice cheery picture of shriveled up fruit on the cover.

I have always loved apricots and recently I befriended a Iranian women, who I met at a trade fair in Frankfurt, she gave me a pack of Iranian dried apricots. They were a completely different fruit then the one that I had been used to in Europe. They were a dark brown color, and my God the flavor was incredible, it turns out that the reason that we have yellow apricots is because it is treated with sulfur dioxide in order to keep the attractive color. But having a yellow apricot isn't worth the compromise in flavor.

Oh but there is so much more to this fruit, then its great taste, there are health benefits as well, but firsts lets take a look at its history.

ABOUT APRICOTS.

Apricots originated from Asia, although they are cultivated all around the world now, with groves in Australia, America and the Mediterranean region.
Contrary to what most people assume, Apricots are native to a continental climate, meaning that they can endure winters with temperatures even lower then -30 C The only problem is that since they tend to flower quite early, spring frosts are very damaging.
Apricots are smaller then a peach and are a yellow/orange color, slightly red, depending on how much sun they get. They belong to the subgenus prunus along with the plum.

The seed is encased in a hard shell, but if cracked the seed (depending on where it was cultivated) is quite sweet, and tastes similar to an almond, it even has the same appearance. The Italian liquor Amaretto is made from an extract of apricot kernels, not almonds, although that is what it tastes like.

HEALTH BENEFITS.

Apricots possess the highest levels of carotenoids, which are antioxidants that help prevent heart disease, and reduce "bad cholesterol" levels. Dried apricots contain allot of fiber and are great for alleviating constipation besides tasting great.

The kernel is a debatable subject; many health firms claim that due to its high levels of amygdalin it is a powerful combatant against cancer. There are mixed views but if you are interested in reading up more on this then here is a link http://www.regenerativenutrition.com/content.asp?i d=79

But do not overdue, apricot kernels as well as bitter almonds contain cyanide, which if consumed on a large amount is dangerous to humans. Side effects include dizziness, nausea, vomiting and headache, and at worst case scenario, can even kill you. (This is in theory no reported cases of apricot kernel deaths have been recorded, although the amount of cyanide contained in a kilo of kernels is a lethal amount, if eaten at one time) Eating 5-6 kernels a day is recommended as a long-term preventative against cancer, by many health specialists.

FAVORITE RECIPE WITH APRICOT.

Yes I know, that they are great in fruit cakes and cookies, but do you want to be adventurous?
One of my all time favorites is Stewed Lamb with Apricots. Originally a Middle Eastern recipe, this is a succulent dish that just hits the spot!

4 portions

600gr stew lamb, in pieces.
two cloves garlic.
five spoons orange juice.
one hand full coriander leaves, plus some for garnish.
one hand full mint leaves.
one tablespoon ground cumin.
one tablespoon ground coriander.
one teaspoon chilli.
one pinch nutmeg.
one sliced onion.
two cans chopped tomato.
200 gr apricots.
500ml vegetable stock.
50 gr chopped and pitted dates.
(I add more of the spices, but that is because I like my food spicy, if you prefer then experiment with adding more of these spices)

Fry the chopped onion and garlic in olive oil, add the spices and herbs. Stir until soft, then add the lamb and fry until well browned. Add vegetable stock, orange juice and tomato cans, stir and let simmer. Let simmer with lid off till sauce has thickened. Then leave it with lid on till lamb is soft and tender, half an hour before you serve add dates and apricots. Just before serving garnish with chopped fresh coriander.
This is a great sauce that is served with couscous, or if you like pita bread and yogurt

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