Apricots are one of nature’s delicacies. Packed with vitamins, minerals and nutrients, they’re a smart food choice!
Munching on them before bed can activate a deeper sleep.
They are an excellent source of beta-carotene (Vitamin A). They also provide Vitamin C, iron, calcium, zinc, magnesium, potassium, and fiber among other nutrients.
They are an outstanding resource for Vitamin C and A, calcium, iron, magnesium, zinc, fiber, and potassium.
Versatility as well as a sweet flavor makes them a great pick in adding to a healthy diet.
They are best in the spring and summer seasons. They should be deep yellow with a pink blush. The skin is velvety, and they should be firm but plump.
Store them at room temperature or refrigerate. They should be used within a day or two. If the fruit is under ripe, you can poach them in sugar and water to soften and bring out the flavor. You can use them raw in salads and sorbets. They are great made into jams, preserves and tarts.
Health Benefits of Apricots
- The zinc aids in the metabolism of dopamine. A neurotransmitter speeds brain signals increasing mental perception.
- It’s rich in tryptohphan, an amino acid that boosts levels of serotonin. This helps regulate sleeping patterns. Eating one serving before bed can help you sleep deeper.
- Calcium, magnesium and potassium work in tandem to ensure the muscle function and flexibility. It helps reduce muscle aches.
- It’s rich in beta-carotene and vitamin C. These nutrients are vital to the transmission of nerve impulses from the retina to the brain. They help cut the risk of vision loss.
Healthy Recipes With Apricots
– 2 packages of apricot jello
– 1 can crushed pineapple, drain it and save the juice
– 2 large bananas
– 2 cups miniature marshmallows
– 1/8 teaspoon salt
– 1 egg, beaten
– 2 tablespoons butter
– 1/2 cup pineapple juice
– 1/2 cup of sugar
– 2 tablespoons flour
– 1 container of Cool Whip – 8 ounces
Prepare the gelatin using 2 cups of hot water and 16 to 18 ice cubes so it sets up faster. As the gelatin mixture starts thickening, add crushed pineapple, bananas, and marshmallows.
Melt the butter in a saucepan. Blend in the flour and sugar, add the juice and egg slowly. Cook until the mixture begins to thicken stirring constantly. Remove from the heat and cool, then fold in the cool whip.
Top it off with some chopped walnuts or cashews.
Yam and Apricots
– 6 medium yams, cooked
– 4 apricots, cored and sliced in rings
– 1 cup brown sugar
– 1 teaspoon cinnamon
– 1 cup chopped pecans
– 4 tablespoons butter
Peel the cooked yams, then cut into 1/2 inch thick slices lengthwise. Place a layer of yams in a baking dish (buttered). Then place a layer of apricots (sliced). Use half the mixture of cinnamon, brown sugar, and pecans and cover the layers, then dot with half of the butter.
Repeat the layers of yams and fruit.
Bake covered at 350 degrees for one hour.
Makes 8 servings