Sweet, rich in fragrance, golden-orange apricot fruits are a summer delicacy of the Asian origin.
These much-prized fruits were first brought to Europe by Greeks who called them as “golden eggs of the sun!” Belonging to the drupe family, apricots have a sweet smell, are fleshy with a seed enclosed in a hard stony shell. Apricots are excellent sources of vitamin-A and carotene and are also an anti-oxidant.
Having fresh apricots will help in building resistance owing to the vitamin C content in them.
Apricots can be had fresh, in salads or jams, jellies, chutneys, etc. while sun dried apricots can be had as dry fruits, throughout all the seasons.
Try making this quick jam, if you manage to get some of the fresh fruit!
2 lb. ripe apricots, rinsed, quartered, pitted, and unpeeled (about 16)
1 cup plus 3 Tbs. sugar
1/2 tsp. fresh lemon juice
In a wide, shallow pan, stir together the apricots and the sugar.
Set the pan over medium-high heat and bring to a simmer, stirring often so the preserves don’t stick or burn.
Simmer the jam until it’s thick but some chunks of fruit remain, 10 to 15 minutes.
Stir in the lemon juice and remove the pan from the heat.
Let it cool, transfer to a plastic container with a tight fitting lid, and refrigerate.
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