Apricots
In Latin, apricot means "precious" - apricots ripen earlier than other summer stone fruits. In the US, 95% of apricots grow in the San Joaquin Valley and other parts of northern California - more than 300 growers produce this lovely fruit.
Apricots ripen at room temperatures - putting them in a paper bag with an apple helps the process along. When they yield to gentle pressure, they are ready to eat. Ripened fruit can be stored (about 2 days) in the refrigerator - to cut simply slice around the seam, twist in half, and lift out the seed.
Apricots contain no saturated fats, sodium or cholesterol. They are low in fat, and contain good amounts of Vitamins A and C, potassium, beta carotene, and are high in dietary fiber.
Apricot History: Alexander the Great is said to have brought apricots from China to Greece in the 4th century B.C. They arrived in the Mediterranean, where they became the main crop in Italy for centuries. The apricot arrived in America in the late 1800's, where they continue to thrive today - we produce - with Spain, Italy, Iran, France, and Greece - over 100,000 tons of apricots annually. The nectar made of the juice and pulp of the apricot was the drink of choice, according to ancient writings, of the Roman and Greek gods - " nectar of the gods" . The apricot has also been known as " moon of the faithful" (Eastern countries), and " egg of the sun" (ancient Persians). A member of the rose family, wild apricots were discovered about 5000 years ago on mountain slopes in China. Arriving in the US over 200 years ago, apricots are cultivated on 17,000+ acres in the San Joaquin Valley of California. The Patterson variety is the most dominant apricot grown in California, and is excellent for drying, freezing, baking, juicing, and for fresh consumption. Apricot sauce, sorbet, vinaigrette, soup, beverages, pastries, breads - cooking does not destroy the nutritive value of this tasty fruit.