Ingredient of the Month: Apricots

Photo Credit: Albaricoques (Apricots) Juan Antonio Capo/Creative Commons

It’s the start of the month and thus time for the newest installment in the produce of the month series (see the last two here and here). Apricots and other stone fruits are coming into season right now! Juicy and crunchy by turns, they are delicious baked, grilled, or eaten out of hand.

Apricots were first domesticated in China, and have since spread the world over, including to the New World (shocking, right? 😉 ) when they were brought by Spanish missionaries to California (Information here). The apricot came to Europe (and thus to the Spanish) through Armenia. There are special heirloom varieties that you can read about on the Slow Food website.

These golden orbs provide vitamins A, C, and D; potassium; and some fiber. A little bit of dairy (have them with some ice cream on occasion, but most often with yogurt) provides some protein and fat. In fact, plain whole milk yogurt provides the proper 3:1 ratio of omega-6 fatty acids to omega-3 fatty acids. Additionally, it provides some calcium. Adding a few pistachios provides minerals like iron, selenium, copper, manganese, and phosphorus. A single ounce of pistachios is a good source of vitamin B6, thiamine, and folate, rounding out the meal (or dessert, as the case may be).

What is your favorite way to eat apricots? I’d love to hear about it in the comments!

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