Apricots are one of the more popular fruits to begin with, because of their rather exotic "musky" flavor that is somewhere between sweet and tart. This makes the apricot a favorite for gourmet recipes as well as brandies and compotes. Although the apricot is a close cousin to the peach, it has less juice and a firmer pulp that makes it a bit easier to render to a dehydrated state. This is why dried apricots are as popular as dried apples and bananas when people choose a fruit for cooking, preserving or snacking.
History
Apricots originated in China and later were exported to Europe, specifically in the Armenian area of the Mediterranean subcontinent. Apricots were introduced to North America with their arrival in Virginia in the early 1700s, but since they were better suited to a warmer year round climate they found their greatest growing success when they were brought to the Spanish missions in California near the end of the 18th century. The fruit has since been grown in other states that have a similar climate.
Health Benefits
Apricots are high in vitamin A, as well as having significant quantities of vitamin C, potassium, and fiber. They also have a high content of beta-carotene and lycopene which have been reported to be beneficial in fighting oxidation of cholesterol cells. Vitamin A is good for vision and is considered to be an effective antioxidant. Lycopene has been recommended as a useful part of prostate treatment, due to its antioxidant characteristics, which are specifically beneficial for prostate health. A regular intake of fiber in the diet will keep the digestive system working properly and will prevent diverticulosis.
Uses
The purpose of dehydrating any fruit, of course, is to preserve it past its growing season. The old-fashioned method was to can or "put up" fruit in tightly sealed jars and then store them in the pantry or cellar so that fruit would be available in the winter months. Today, the idea of dehydrating fruit to preserve it is popular, and the rendering of fruits like apricots into a dried state makes them useful in many ways. They can be used throughout the year for cooking---they are especially good in Asian recipes---and in salads, as well as in oatmeal, yogurt, ice cream and pudding. They are just as tasty and beneficial when eaten alone as a snack or in a trail mix.
Methods of Preserving
Besides the canning method mentioned before, the process of dehydrating apricots and other fruits can be done either naturally or industrially. The natural method of drying apricots is the oldest, which is to dry the fruit in the sun. This requires no artificial element in the drying process. Due to the loss of naturally occurring sulfur dioxide during the drying process, most suppliers and distributors of dried apricots add sulfur when they dry the fruit. This is a simple method of preserving apricots while still retaining the healthy aspects of the fruit.
Warnings
Other than a natural intolerance to fruits that some people suffer, the only recognized adverse reaction to dried apricots is one associated with the sulfites which are added to preserve color and shelf life. Sulfites have been found to cause serious reactions to people who suffering with asthma. Therefore, any person who has asthmatic symptoms should seek advice from a medical professional or allergy specialist before ingesting dried apricots. Aside from this effect, no other adverse conditions have been reported when eating dried apricots.
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