Apricots have been cultivated for the last 4,000 years and hail from the mountain slopes of China. This summer fruit is often described as a cross between a peach and a plum, but in reality, there are no words to adequately describe the unique taste. It is said that the most delicious apricots are found in Eastern Turkey.

Varieties

Apricots are the cousin to peaches with golden velvety skin and flesh that is not overly juicy but is smooth and sweet. The taste can also be described as slightly musky with a faint tartness, which is more pronounced when dried.

The apricot comes in many varieties, including Sungold, Harglow, and Goldcat. There only difference is size and color, while the taste stays the same.

There are a few notable hybrids. First is the Plumcot, a cross between a plum and apricot, and is more like a plum. There is the Aprium, a cross between the Plumcot and apricot, and is more like an apricot. Then, there is a Pluot which is a cross between a plum and plumcot. The last hybrid is the Peachcot which is a cross between a peach and an apricot.

Apricots are fruits of summer, available in the US between May and August.  Apricots found in the winter months are imported from South America and New Zealand.

How to Choose and Store

For the best apricots, look for ones that are fully ripe and have a rich aroma. Smelling apricots is the best and easiest way to tell whether they are ripe or not. Apricots should also be soft with even coloring.

Avoid apricots that are pale and yellow, as that is an indication they have not been tree-ripened and therefore have very little flavor. Likewise, apricots with a green tinge or are too firm have been picked too early and will never ripen. They just get softer and rot. Also, avoid overripe apricots as they are very soft and mushy or are brown colored, they have no real nutritional value and have started to form harmful free radicals.

Apricots will respire faster at room temperature, so the best method of storage is to refrigerate them. Keep as many ripe apricots as can be consumed in a day or so on the counter, but put the rest in the fridge. They will last between 3-4 days in the fridge and only 1-2 days on the counter.

Do not store your apricots in sealed plastic bags or restricted containers where they touch each other, as the buildup of ethylene gas will cause the apricots to rot very quickly.

Nutrition

Apricots are an excellent source of vitamin A through their high concentration of carotenoid phytonutrients, including beta-carotene and beta-cryptoxanthin. These phytonutrients have been getting more attention lately, as they are showing great antioxidant activity, as well as anticancer and anti-aging potentials. Apricots also have flavonoid phytonutrients that also promote antioxidant activity, catechins, and quercetin. They are also an excellent source of vitamin C, an antioxidant powerhouse.

The vitamin A in apricots also helps promote eye health by protecting the lens from free-radical damage. This type of damage can lead to cataracts or macular degeneration. Vitamin A also promotes eye health through its participation in the synthesis of rhodopsin, a photopigment found in the eye. Rhodopsin plays a leading role in the adaption of the eye to low-light conditions and night vision.

Apricots are also a good source of dietary fiber, heart-healthy potassium, and sleep-promoting tryptophan.

Caution: The inner pits of the apricot contains amygdalin, a compound that breaks down into prussic acid or hydrogen cyanide when digested. Cases of fatalities have been reported from eating the pit.

Energetics

Apricots are neutral in temperature and are sweet and sour in flavor. They moisten the lungs and help increase the yin fluids. They are used in the treatment for dry throat, thirst, asthma, and other lung conditions when there is a fluid deficiency. It is also used to treat anemia, thanks to its high copper and cobalt content. Caution with overconsumption of apricots, as they are considered weakening when eaten in excess. Also, they must be used cautiously during pregnancy and avoided in cases of diarrhea.

Apricot Crab Stuffed Acorn Squash

Ingredients

• 2 large acorn squash, quartered and seeds removed

• 1/2 cup apricot nectar, divided

• 1 teaspoon salt, divided

• 1 teaspoon white pepper, divided

• 1 teaspoon butter

• 1 teaspoon olive oil

• 4 green onions, thinly sliced, plus additional for garnish

• 1/3 cup dried apricots, chopped

• 1 garlic clove, minced

• 1/2 cup half-and-half cream

• 4 cans (6 ounces each) lump crabmeat, drained

Preparation

1. Preheat oven to 375°. Place squash in a greased 13x9-in. baking pan; drizzle with 1/4 cup apricot nectar. Sprinkle with 1/2 teaspoon each salt and white pepper. Bake, covered, until fork-tender, 35-40 minutes.

2. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add green onions; cook and stir 3-5 minutes or until tender. Add apricots and garlic; cook 1 minute longer. Stir in half-and-half and the remaining apricot nectar, salt and white pepper. Bring to a boil; reduce heat. Simmer for 5 minutes. Gently stir in crab; heat through.

3. Arrange squash on a serving dish; spoon crab mixture over top. Sprinkle with additional green onions.

Source

https://www.tasteofhome.com/recipes/apricot-crab-stuffed-acorn-squash/

Mateljan, George. The World’s Healthiest Foods: Essential Guide for the Healthiest Way of Eating. George Mateljan Foundation: Seattle, 2007. Print.

Pitchford, Paul. Healing with Whole Foods: Oriental Traditions and Modern Nutrition. North Atlantic Books: Berkeley, 1993. Print.