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MoonDragon's Nutrition Information
FOOD & NUTRIENT GUIDE: FRUITS

APRICOTS
(Raw & Dried)

(Prunus Armeniaca)


apricots





  • Health Benefits of Apricots
  • Nutrient Guide: Apricots
  • Apricot Use Suggestions & Recipes
  • Nutrition Basics: Apricot Herbal Information & Products





  • HEALTH BENEFITS OF APRICOTS

    Scientific Name: Prunus armeniaca

    Apricots are small, golden orange fruits, with velvety skin and flesh: not too juicy but definitely smooth and sweet. Their flavor is almost musky, with a faint tartness that is more pronounced when the fruit is dried. Some people think of the flavor as being somewhere between a peach and a plum, fruits to which they are closely related.

    Apricots are those beautifully orange colored fruits full of beta-carotene and fiber that are one of the first signs of summer. Although dried and canned apricots are available year-round, fresh apricots with a plentiful supply of vitamin C and are in season in North America from May through August. Any fresh fruit you see during the winter months have been imported from either South America or New Zealand.

    apricots


    Relatives to peaches, apricots are small, golden orange fruits, with velvety skin and flesh, not too juicy but definitely smooth and sweet. Some describe their flavor as almost musky, with a faint tartness that lies somewhere between a peach and a plum.

  • Nutrition Basics: Apricot Herbal Information & Products


  • HEART HEALTH & ANTIOXIDANT BENEFITS

    Nutrients in apricots can help protect the heart and eyes, as well as provide the disease-fighting effects of fiber. The high beta-carotene and lycopene activity of apricots makes them important heart health foods. Both beta-carotene and lycopene protect LDL cholesterol from oxidation, which may help prevent heart disease.

    Apricots contain nutrients such as vitamin A that promote good vision. Vitamin A, a powerful antioxidant, quenches free radical damage to cells and tissues. Free radical damage can injure the eyes lenses.

    The degenerative effect of free radicals, or oxidative stress, may lead to cataracts or damage the blood supply to the eyes and cause macular degeneration. Researchers who studied over 50,000 registered nurses found women who had the highest vitamin A intake reduced their risk of developing cataracts nearly 40%. Apricots are a good source of fiber, which has a wealth of benefits including preventing constipation and digestive conditions such as diverticulosis. But most Americans get less than 10 grams of fiber per day. A healthy, whole foods diet should include apricots as a delicious way to add to your fiber intake.

    PROTECT YOUR EYESIGHT

    Your mother may have told you carrots would keep your eyes bright as a child, but as an adult, it looks like fruit is even more important for keeping your sight. Data reported in a study published in the Archives of Ophthalmology indicates that eating 3 or more servings of fruit per day may lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, by 36 percent, compared to persons who consume less than 1.5 servings of fruit daily.

    In this study, which involved over 100,000 women and men, researchers evaluated the effect of study participants' consumption of fruits; vegetables; the antioxidant vitamins A, C, and E; and carotenoids on the development of early ARMD or neovascular ARMD, a more severe form of the illness associated with vision loss. Food intake information was collected periodically for up to 18 years for women and 12 years for men.

    While, surprisingly, intakes of vegetables, antioxidant vitamins and carotenoids were not strongly related to incidence of either form of ARMD, fruit intake was definitely protective against the severe form of this vision-destroying disease.

    Three servings of fruit may sound like a lot to eat each day, but by simply tossing a banana into your morning smoothie or slicing it over your cereal, topping off a cup of yogurt or green salad with a half cup of berries, and snacking on an apricot, you have reached this goal.

    apricot nutrients


    APRICOT HISTORY

    Apricots are originally from China but arrived in Europe via Armenia, which is why the scientific name is Prunus armenaica. The apricot tree came to Virginia in 1720 but its appearance in the Spanish missions of California around 1792 marked the fruit's real arrival. The climate there is perfectly suited to apricot culture, and apricots in the United States are grown primarily in the sunny orchards of California.

    Apricots are enjoyed as a fresh fruit but also dried, cooked into pastry, and eaten as jam. The fruits are also distilled into brandy and liqueur. Essential oil from the pits is sold commercially as bitter almond oil. Turkey, Italy, Russia, Spain, Greece, U.S.A. and France are the leading producers of apricots.

    HOW TO SELECT AND STORE APRICOTS

    Apricot season in the U.S. runs from May through August. In the winter, apricots are imported from South America. Look for fruits with a rich orange color while avoiding those that are pale and yellow. Fruits should be slightly soft. If they are too firm they have not been tree-ripened, and tree-ripened fruits always taste best.





    apricots


    NUTRIENT GUIDE
    APRICOTS (Raw, With Skin)

    Scientific Name: Prunus armeniaca


    Apricot Nutrient
    Units
    1 Apricot
    -------
    35.000 g
    PROXIMATES
       Water
    g
    30.223
       Energy
    kcal
    16.800
       Energy
    kj
    70.350
       Calories From Saturated Fat
    Kcal
    0.090
       Protein
    g
    0.490
       Total Lipid (Fat)
    g
    0.137
       Carbohydrate, By Difference
    g
    3.892
       ;Sugar, Total
    g
    3.050
       Monosaccharides
    g
    0.810
       Disaccharides
    g
    2.170
       Other Carbs
    g
    0.010
       Fiber, Total Dietary
    g
    0.840
       Fiber, Soluble
    g
    0.470
       Fiber, Insoluble
    g
    0.370
       Ash
    g
    0.263
       Fat, Total
    g
    0.140
       Fatty Acids, Trans
    g
    0.000
    Minerals
       Calcium, Ca
    mg
    4.900
       Boron, B
    mcg
    0.000
       Chloride, Cl
    mg
    1.050
       Chromium, Cr
    mcg
    0.000
       Fluoride, F
    mg
    0.000
       Iodine, I
    mcg
    0.000
       Iron, Fe
    mg
    0.189
       Magnesium, Mg
    mg
    2.800
       Molybdenum, Mo
    mcg
    0.000
       Phosphorus, P
    mg
    6.650
       Potassium, K
    mg
    103.600
       Sodium, Na
    mg
    0.350
       Zinc, Zn
    mg
    0.091
       Copper, Cu
    mg
    0.031
       Manganese, Mn
    mg
    0.028
       Selenium, Se
    mcg
    0.140
    Vitamins
       Vitamin A, IU
    IU
    914.200
       Vitamin A, RE
    mcg RE
    91.350
       Vitamin A - Carotenoid
    RE
    91.350
       Vitamin A - Retinol
    RE
    0.000
       Vitamin A - Beta Carotene
    mcg
    544.950
       Thiamin - B-1
    mg
    0.011
       Riboflavin - B-2
    mg
    0.014
       Niacin - B-3
    mg
    0.210
       Niacin Equiv
    mg
    0.300
       Pantothenic Acid - B-5
    mg
    0.084
       Vitamin B-6
    mg
    0.019
       Folate - B-9
    mcg
    3.010
       Vitamin B-12
    mcg
    0.000
       Biotin
    mcg
    0.000
       Vitamin C, Ascorbic Acid
    mg
    3.500
       Vitamin D
    IU mcg
    0.000
       Vitamin E
    mg ATE
    0.311
       Vitamin E, Alpha Equiv
    mg
    0.311
       Vitamin E
    IU
    0.460
       Vitamin K
    mcg
    1.150
    Lipids
       Fatty Acids, Saturated
    g
    0.009
       4:0 Butyric
    g
    0.000
       6:0 Caproic
    g
    0.000
       8:0 Caprylic
    g
    0.000
       10:0 Capric
    g
    0.000
       12:0 Lauric
    g
    0.000
       14:0 Myristic
    g
    0.000
       15:0 Pentadecanoic
    g
    0.000
       16:0 Palmitic
    g
    0.008
       17:0 Margaric
    g
    0.000
       18:0 Stearic
    g
    0.001
       20:0 Arachidic
    g
    0.000
       22:0 Behenate
    g
    0.000
       24:0 Lignoceric
    g
    0.00
       Fatty Acids, Monounsaturated
    g
    00.060
       14:1 Myristol
    g
    0.000
       15:1 Pentadecanoic
    g
    0.000
       16:1 Palmitol
    g
    0.000
       17:1 Heptadecanoic
    g
    0.000
       18:1 Oleic
    g
    0.060
       20:1 Eicosen
    g
    0.000
       22:1 Erucic
    g
    0.000
       24:1 Nervonic
    g
    0.000
       Fatty Acids, Polyunsaturated
    g
    0.027
       18:2 Linoleic
    g
    0.027
       18:3 Linolenic
    g
    0.000
       18:4 Stearidon
    g
    0.000
       20:3 Eicosatrienoic
    mg
    0.210
       20:4 Arachidon
    g
    0.000
       20:5 EPA
    g
    0.000
       22:5 DPA
    g
    0.000
       22:6 DHA
    g
    0.000
       Omega 3 Fatty Acids
    g
    0.000
       Omega 6 Fatty Acids
    g
    0.030
       Cholesterol
    mg
    0.000
       Phytosterols
    mg
    6.300
    Amino Acids
       Tryptophan
    g
    0.005
       Threonine
    g
    0.016
       Isoleucine
    g
    0.014
       Leucine
    g
    0.027
       Lysine
    g
    0.034
       Methionine
    g
    0.002
       Cystine
    g
    0.001
       Phenylalanine
    g
    0.018
       Tyrosine
    g
    0.010
       Valine
    g
    0.016
       Arginine
    g
    0.016
       Histidine
    g
    0.009
       Alanine
    g
    0.024
       Aspartic Acid
    g
    0.110
       Glutamic Acid
    g
    0.055
       Glycine
    g
    0.014
       Proline
    g
    0.035
       Serine
    g
    0.029


    dried apricots


    DRIED (DEHYDRATED) APRICOTS

    Apricots are an excellent source of vitamin A, a very good source of vitamin C, and a good source of dietary fiber and potassium. Apricots contain phytochemicals called carotenoids, compounds that give red, orange and yellow colors to fruits and vegetables. The powerful antioxidant Lycopene is one of the carotenoids found in apricots.

    KEY BENEFITS OF DRIED APRICOTS

    Apricots are rich in the antioxidant beta-carotene and rich in iron and potassium. It can help regulate blood pressure and is also high in soluble fibre, which helps maintain regular bowel function.

    Dried or fresh apricots can be eaten freely. A handful of dried apricots supplies one fifth of an adult's daily potassium needs and between 10 and 20 percent of an adult's iron needs.

    Dried apricots should be eaten with foods that are rich in Vitamin C so that iron absorption can be increased.

    NUTRITIONAL VALUES OF DRIED APRICOTS
    Calories
    188
    Carotenes
    323 mcg
    Fat
    1 g
    Fiber
    8 g
    Iron
    4 mg
    Potassium
    1880 mg
    Carbohydrates
    37 g
    Starch
    0
    Sugars
    37 g
    Protein
    4 g

  • Glycemic Index High
  • 100 g Dried Apricots


  • Dried apricots are especially rich in carotenes, which are the natural yellow pigments that the body uses to make Vitamin A. According to the American Cancer Society, apricots, and other foods rich in carotenes, may lower the risk of cancers of the larynx, esophagus, and lungs. Apricots also provide potassium, iron, calcium, silicon, phosphorus, and Vitamin C. The copper and cobalt in apricots is beneficial in treating anemia, but should be used cautiously during pregnancy and in cases of diarrhea. In some animal studies, dried apricots were just as effective as liver, kidneys, or eggs in the treatment of iron-deficiency anemia.

    Dried fruit is more expensive because it takes five pounds of fresh apricots to produces only one pound of dried; and, since drying removes only the water, the nutrient qualities remain relatively the same. Ounce for ounce, dried apricots, compared to the fresh, have twelve times the iron, seven times the fiber, and five times the Vitamin A.

    It is interesting to note that both the fresh and dried apricot are a main food staple of a tiny Hunza principality in the Himalayas, who are known for their extreme longevity, excellent health, and an almost exclusive vegetarian diet.

    Organically grown apricots have a superior flavor when fresh. Although their appearance is less appealing when dried, they are not subjected to any bleaching or coloring. Organic apricots have not been treated with preservatives and become darker in color, with a caramel, almost fig-like flavor. Always buy organic because sulfur dioxide has caused some allergic reactions, including anaphylactic shock in people sensitive to sulfites.

    SAFETY - DRIED APRICOTS & SULFITES

    Commercially grown dried apricots may be treated with sulfur dioxide gas during processing. They may also be treated with sulfites to extend their shelf life. Sulfur-containing compounds are often added to dried foods like apricots as preservatives to help prevent oxidation and bleaching of colors. The sulfites used to help preserve dried apricots cause adverse reactions in an estimated one out of every 100 people, who turn out to be sulfite sensitive. Sulfite reactions can be particularly acute in people who suffer from asthma. The Federal Food and Drug Administration estimates that 5 percent of asthmatics may suffer a reaction when exposed to sulfites. Instead of the bright orange color of sulfite-treated dried apricots, unsulfured dried apricots have brown color, but are a much healthier choice for sulfite-sensitive individuals.

    MoonDragon's Health Information: Sulfite Allergies

    Foods that are classified as organic do not contain sulfites since federal regulations prohibit the use of these preservatives in organically grown or produced foods. Therefore, concern about sulfite exposure is yet another reason to purchase organic foods.







    APRICOT USE SUGGESTIONS & RECIPES

    APRICOT SERVING IDEAS

    You are only limited by your imagination when it comes to using apricots. Be creative and enjoy! These are a few quick serving ideas:
    • Serve fresh apricots in your green salad when they are in season.
    • Add sliced apricots to hot or cold cereal.
    • The next time you make whole grain pancakes add some chopped apricots to the batter.
    • Give a Middle Eastern flavor to chicken or vegetable stews with the addition of dried, diced apricots. Apricots can be pureed and used with Asian cooking. They are the main ingredient in some Duck Sauce recipes:

    APRICOT DUCK SAUCE RECIPE

    Ingredients:
      1 clove Garlic, Finely Chopped
      1 tablespoon Sugar
      1 tablespoon Light Corn Syrup
      1 can pitted Apricots, Packed in unsweetened juice or water (1 pound)
      1 tablespoon Distilled White Vinegar
      1 tablespoon Cornstarch, Dissolved in 2 tablespoons Cold Water
    Instructions: In a 2-quart pot, place the apricots with their juice (or water). Add the garlic, sugar, corn syrup, and vinegar. Over medium heat, bring the liquid to the boil, stirring frequently. With the edge of the spoon, cut the apricots into small pieces as the mixture cooks. Cook the apricots for about 3 minutes after it has come to the boil. Stir together the cornstarch and water until the cornstarch is completely dissolved, then add the cornstarch mixture to the boiling apricots. Stir rapidly for about 15 seconds, until the mixture is thickened and has a glazed look. Transfer the sauce to a bowl or container. Let cool, then cover and refrigerate. The duck sauce will keep for several days in a covered container in the refrigerator. The sauce can be frozen, but as with other cornstarch-thickened products it will lose some if its smoothness when thawed.

    DUCK SAUCE RECIPE (APRICOT, PLUM, PEACH)

    Ingredients:
      3 cans Purple Plums, Drained, Pitted & Chopped
      2 cans Apricots, Drained, Pitted & Chopped
      1 can Peaches, Drained, Pitted & Chopped
      2 Chili Pepper, Seeded & Chopped
      6 Scallions, Chopped
      1/2 cup Red Wine Vinegar
      2/3 cup Sugar
      1/2 cup Water
      Black Pepper, To Taste
    Instructions: Combine all ingredients in saucepan. Cover and simmer on low for 1-1/2 hours. Add more water if needed to keep mixture from sticking. Puree in blender or food processor. Pour into jars, cover and refrigerate. (cut recipe in half for home use) This recipe for Duck Sauce makes 128 servings.

    APRICOT PASTA SALAD

    Ingredients:
      4 ounce Fusilli (corkscrew) Pasta
      6 fresh Apricots (3/4 pound), cut into quarters
      1 whole Chicken Breast
      2 small Zucchini (1/2 pound), julienne
      1 red Bell Pepper, julienne
      1 tablespoon chopped fresh Basil or 2 teaspoons Apricot Basil Dressing (recipe follows)
    Instructions: Cook pasta as package directs; drain and let cool. Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl. Toss with dressing. Makes 4 servings.

    APRICOT BASIL DRESSING

    Ingredients:
      2 Apricots
      2 tablespoons White Wine Vinegar
      1 tablespoon Sugar
      1 tablespoon fresh Basil (or 1 teaspoon dry Basil)
      1/4 cup Vegetable Oil
    Instructions: Combine 2 fresh ripe apricots (pitted), 2 tablespoons white wine vinegar and 1 tablespoon sugar in blender, whirl until blended. With blender running, slowly add 1/4 cup vegetable oil until thick and smooth. Stir in 1 tablespoon chopped fresh basil or 1 teaspoon dried basil. Makes 1 cup.

    APRICOT STUFFED BBQ CHICKEN

    Ingredients:
      2 whole Chicken Breasts, boned w/skin on
      1/2 cup dry Stuffing Mix
      1/4 cup chopped Onion
      2 tablespoons unsalted Butter, melted
      1/2 teaspoons ground Ginger
      4 fresh Apricots, halved
      1/2 cup Apricot Jam
      1 tablespoon Apple Cider Vinegar
    Instructions: Place chicken skin side down and pound with a mallet to flatten slightly. Combine stuffing mix, onion, butter, and 1/4 teaspoon ginger. Spoon stuffing mixture in a strip along center of each breast. Place apricot halves on top of stuffing. Wrap chicken around filling; tie each chicken roll with a string every 2 inches. Barbecue on rack about 5-1/2 inches above medium-hot coals for 15 minutes.

    Mix apricot jam, vinegar and remaining 1/4 teaspoon ginger. Brush jam mixture over chicken rolls; continue cooking until done. Makes 4 servings.

    APRICOT COBBLER

    Filling Ingredients:
      1 pound fresh Apricots, halved
    Topping Ingredients:
      1 cup Flour
      1 cup Sugar
      1/4 cup Shortening
      1 Egg
      1/2 teaspoon Salt
      2 teaspoons Baking Powder
    Instructions: Sprinkle topping over apricots; bake at 350°F for 30 minutes. Delicious served with ice cream!

    FRESH APRICOT DESSERT TOPPING

    Ingredients:
      2 cups sliced fresh Apricots
      1 tablespoon granulated Sugar
      2 tablespoons Apricot Nectar or Orange Juice
      Muscat Dessert Wine
    Instructions: Mix everything together. Use as a topping for pound cake, ice cream, frozen yogurt and other dessert items.

    SAVORY FRESH APRICOT BITES

    Ingredients:
      4 ounces Cream Cheese
      12 Apricots, halved
      1/2 cup Pistachios, finely chopped
    Instructions: Stir cream cheese until smooth; spoon into apricot halves. Sprinkle with pistachios. Serve as an appetizer, snack or dessert.

    CHILLED APRICOT SALAD

    Ingredients:
      1 cup fresh Apricots, halved or quartered
      1 cup Pineapple Chunks, fresh or canned
      2 Oranges, peeled and cut into bite sized
      1 pint Sour Cream
    Instructions: Combine all ingredients and gently stir to blend thoroughly. Cover and chill in refrigerator for 24 hours or more. Spoon into sherbet glasses or into chilled lettuce cups.

    APRICOT CRUMBLE

    Ingredients:
      2 cups sliced fresh Apricots
      1 cup Graham-Cracker Crumbs
      1 tablespoon Lemon Juice
      1/2 cup Brown Sugar
      2 tablespoons melted Butter
      Light Cream
    Instructions: Combine brown sugar, graham-cracker crumbs, melted butter and lemon juice. Blend gently with sliced apricots. Spread in shallow buttered baking dish. Bake at 350°F for 25 minutes. Serve with light cream. Makes 6 servings.



    APRICOT ICE CREAM PUDDING

    Ingredients:
      1 package (3-1/4 ounces) Vanilla Tapioca Pudding
      1 teaspoon ground Cinnamon
      4 fresh Apricots
      1/2 pint Vanilla Ice Cream
    Instructions: Prepare tapioca pudding according to package directions. When tapioca is removed from heat, stir in cinnamon. Pour into serving dishes and chill until set. To serve, cut apricots into sections and arrange on tapioca. Cut ice cream into cubes and drop in center of tapioca an apricots. Serve at once. Makes 4 servings.

    EASY APRICOT FRITTERS

    Ingredients:
      Fresh Apricot halves
      1 cup sifted Flour
      1 tablespoon melted Butter
      2 Eggs
      1/8 teaspoon Salt
      2 teaspoons Lemon Juice
    Instructions: Beat eggs until very light; add all other ingredients plus just enough cold water to make a batter like a heavy cream. Dust apricot halves with flour and dip in batter. Fry in deep cooking oil or shortening. Drain and dust with powdered sugar.



    FRESH APRICOT RIPPLE ICE CREAM

    Ingredients:
      1 1/2 cups pureed or mashed fresh Apricots
      1 tablespoon fresh Lemon Juice
      3/4 cup Dugar
      1 quart Vanilla Ice Cream
      1/2 cup Heavy Cream
      1/4 teaspoon Almond Extract
    Instructions: Mix puree with lemon juice and sugar. Chill for 30 minutes. Soften ice cream slightly. Whip cream and add flavoring. Mix puree, ice cream and cream quickly but not thoroughly - just enough for a ripple effect. Freeze until firm. Serve with additional fresh apricots for a tangy topping.

    Serves 6 to 8.

    APRICOT NECTAR

    Ingredients:
      1 quart Apricots
      1/2 cup Sugar
      1 quart Water
      1 tablespoon Lemon Juice
    Instructions: Wash and pit fresh fruit. Boil fruit and water 5 minutes. Strain. Add sugar and lemon juice and bring to a boil. Makes 1 1/2 quarts.

    APRICOTS WITH MIXED GREENS
    VINAIGRETTE, GOAT CHEESE & WALNUTS

    Ingredients:
      Fresh Apricots, sliced
      1 tablespoon Balsamic or Red Wine Vinegar
      1 tablespoon Water
      1 small clove Garlic
      1/2 teaspoon fresh Thyme or 1 teaspoon dried Thyme
      1 tablespoon Olive Oil
      8 cups Mixed Greens
      3 ounces Goat Cheese
      1/4 cup chopped Walnuts
      Black Pepper to taste
    Instructions: In food processor or blender combine 6 apricot halves with vinegar, water, garlic & thyme, blend until smooth. Add olive oil and continue blending for 15 seconds; chill. Crumble goat cheese into salad and add additional apricot slices. Mix with apricot vinaigrette and walnuts.



    APRICOTS & ROASTED CHICKEN IN PASTA

    Ingredients:
      1 package Bow-Tie Noodles
      2 Chicken Breasts, sliced
      1/3 cup chopped Green Onion
      salt & Pepper, to taste
      2 tablespoons Margarine
      1-1/2 cups Half & Half
      Apricot Halves
    Instructions: Cook noodles accordingly. In a medium saucepan, simmer half & half 4 minutes. Add margarine, onion, chicken & apricots; continue simmering 2 minutes. Pour over pasta and serve immediately.



    SOUTHWESTERN APRICOT SALSA

    Ingredients:
      Fresh Apricots
      4 ounces Red Onion
      1 ounce Olive Oil
      1 ounce Cilantro, chopped
      1 ounce Lime Juice
      1 ounce Lemon Juice
      2 teaspoons White Wine Vinegar
      chopped Jalapeno Pepper, minced
      1/2 teaspoon Lime Peel, grated
      1/2 teaspoon ground Cumin
      White Pepper, to taste
      Salt, to taste
    Instructions: Combine apricots and remaining ingredients in bowl, stirring gently. Cover and refrigerate until served.

    APRICOT CHEESE TART

    Ingredients:
      36 ounces Cream Cheese
      6 ounces Granulated Sugar
      6 ounces Heavy Cream
      6 Eggs
      2 ounces Orange Liqueur
      Apricots, halved
      3 11-inch Pre-baked Tart Shells
      1 1/2 teaspoons Vanilla Extract
      1 1/2 teaspoons Lemon Peel
      12 ounces Red Currant Jelly
      6 ounces Sliced Almonds
      1 1/2 ounces Lemon Juice
    Instructions: Beat cream cheese and sugar with electric mixer, until smooth. Add heavy cream, eggs, liqueur, lemon juice, vanilla extract & lemon peel. Pour mixture into tart shells, dividing evenly. Bake at 350°F for 15 minutes (or until set). Arrange apricot halves over baked tart in concentric circles (make sure apricots are dry!) Melt jelly in saucepan over low heat. With pastry brush, apply thin glaze of jelly over apricots and filling. Garnish with almonds. Cover and refrigerate until served.

    WARM APRICOT TOPPING

    Ingredients:
      1 pint Water
      12 ounces Granulated Sugar
      8 ounces Butter
      2 ounces Brown Sugar
      4 ounces Orange Juice
      1 can of canned Apricots or 1/2 pound fresh Apricots
      2 ounces Lemon Juice
      2 ounces Orange Liqueur
      1 ounce Apricot Brandy
      1/2 teaspoon Brown Cinnamon
    Instructions: Combine water and sugar in saucepan. Cook over low heat until dissolved. Increase heat and bring to boil. Cook 10 minutes until syrup has thickened. Add butter and next 6 ingredients. Add apricots and cook until heated through. For French toast, pancakes, ice cream.

    PICKLED APRICOTS

    Ingredients:
      7 pounds Apricots (unpeeled, whole)
      6 Cinnamon Sticks
      4 pounds Sugar (may be all or part Brown Sugar)
      whole Cloves
      1 pint Vinegar
    Instructions: Wash apricots and stick 2-3 cloves into each one. Boil cinnamon sticks and vinegar together. Put apricots into syrup and boil gently until soft, but not mushy. Pack into sterilized hot jars with one cinnamon stick in each jar. seal at once. An elegant accompaniment to meat and poultry.

    BRANDIED APRICOTS

    Follow directions for pickled apricots (recipe above). Add 1 tablespoon brandy to each pint of pickled apricots just before sealing.

    APRICOT BREAKFAST CAKE

    Ingredients:
      8 fresh Apricots
      1/4 cup Soft Shortening
      1 1/2 cups Sifted Flour
      1/2 teaspoon Salt
      1 or 2 tablespoon Butter or Margarine
      12 Walnut Halves
      3/4 cup Sugar
      1/2 cup Milk
      2 teaspoons Baking Powder
      1 Egg
      Cinnamon (optional)
    Instructions: Heat oven to 375°F. Mix sugar, egg and shortening thoroughly. Stir in milk. Blend in flour, baking powder and salt. Melt margarine or butter. Sprinkle as much cinnamon over brown sugar as you wish. Halve and pit apricots. Place rounded side up in rows of four. You may need fewer or more apricots, depending on their size. Spread cake mixture over apricots. Bake 25 to 35 minutes. When done place a plate over pan and flip cake out of pan. Place a walnut half in each apricot cup. Serve warm.

    APRICOT RECIPE LINKS

  • California Apricot Council Recipes
  • Southern Food Apricot Recipes
  • Chef de Cuisine Apricot Recipes
  • B & R Farms Apricot Recipes
  • Apricot King Orchards Apricot Recipes
  • Recipe Land Apricot Recipes
  • Food Down Under Apricot Recipes
  • Nancy's Kitchen Apricot Recipes
  • Food Service Apricot Recipes for Large Groups
  • Just Fruit Recipes Apricot Recipes
  • Mass Recipes Apricot Recipes
  • The Apricot Page Apricot Recipes

    APRICOT INFORMATION & PRODUCTS

    Nutrition Basics: Apricot Herbal Information & Products






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    USDA Nutrient Database for Standard Reference, Release 12 (March 1998)
    Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet.
    Your daily values may be higher or lower based on your individual needs.





    NUTRITION THERAPY RELATED LINKS

    MoonDragon's Nutrition Therapy: Preparing Produce for Juicing
    MoonDragon's Nutritional Therapy Index
    MoonDragon's Health & Wellness Therapy: Therapeutic Liquids Index
    MoonDragon's Nutrition Information: Diet Index
    MoonDragon's Nutrition Information: Recipe Index
    MoonDragon's Nutrition Basics Index






    MoonDragon's Womens Health Index

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    Health & Wellness Index





    AROMATHERAPY: ESSENTIAL OILS DESCRIPTIONS & USES


    Allspice Leaf Oil
    Angelica Oil
    Anise Oil
    Baobab Oil
    Basil Oil
    Bay Laurel Oil
    Bay Oil
    Benzoin Oil
    Bergamot Oil
    Black Pepper Oil
    Chamomile (German) Oil
    Cajuput Oil
    Calamus Oil
    Camphor (White) Oil
    Caraway Oil
    Cardamom Oil
    Carrot Seed Oil
    Catnip Oil
    Cedarwood Oil
    Chamomile Oil
    Cinnamon Oil
    Citronella Oil
    Clary-Sage Oil
    Clove Oil
    Coriander Oil
    Cypress Oil
    Dill Oil
    Eucalyptus Oil
    Fennel Oil
    Fir Needle Oil
    Frankincense Oil
    Geranium Oil
    German Chamomile Oil
    Ginger Oil
    Grapefruit Oil
    Helichrysum Oil
    Hyssop Oil
    Iris-Root Oil
    Jasmine Oil
    Juniper Oil
    Labdanum Oil
    Lavender Oil
    Lemon-Balm Oil
    Lemongrass Oil
    Lemon Oil
    Lime Oil
    Longleaf-Pine Oil
    Mandarin Oil
    Marjoram Oil
    Mimosa Oil
    Myrrh Oil
    Myrtle Oil
    Neroli Oil
    Niaouli Oil
    Nutmeg Oil
    Orange Oil
    Oregano Oil
    Palmarosa Oil
    Patchouli Oil
    Peppermint Oil
    Peru-Balsam Oil
    Petitgrain Oil
    Pine-Long Leaf Oil
    Pine-Needle Oil
    Pine-Swiss Oil
    Rosemary Oil
    Rose Oil
    Rosewood Oil
    Sage Oil
    Sandalwood Oil
    Savory Oil
    Spearmint Oil
    Spikenard Oil
    Swiss-Pine Oil
    Tangerine Oil
    Tea-Tree Oil
    Thyme Oil
    Vanilla Oil
    Verbena Oil
    Vetiver Oil
    Violet Oil
    White-Camphor Oil
    Yarrow Oil
    Ylang-Ylang Oil
    Aromatherapy
    Healing Baths For Colds
    Aromatherapy
    Herbal Cleansers
    Using Essential Oils


    AROMATHERAPY: HERBAL & CARRIER OILS DESCRIPTIONS & USES


    Almond, Sweet Oil
    Apricot Kernel Oil
    Argan Oil
    Arnica Oil
    Avocado Oil
    Baobab Oil
    Black Cumin Oil
    Black Currant Oil
    Black Seed Oil
    Borage Seed Oil
    Calendula Oil
    Camelina Oil
    Castor Oil
    Coconut Oil
    Comfrey Oil
    Evening Primrose Oil
    Flaxseed Oil
    Grapeseed Oil
    Hazelnut Oil
    Hemp Seed Oil
    Jojoba Oil
    Kukui Nut Oil
    Macadamia Nut Oil
    Meadowfoam Seed Oil
    Mullein Oil
    Neem Oil
    Olive Oil
    Palm Oil
    Plantain Oil
    Plum Kernel Oil
    Poke Root Oil
    Pomegranate Seed Oil
    Pumpkin Seed Oil
    Rosehip Seed Oil
    Safflower Oil
    Sea Buckthorn Oil
    Sesame Seed Oil
    Shea Nut Oil
    Soybean Oil
    St. Johns Wort Oil
    Sunflower Oil
    Tamanu Oil
    Vitamin E Oil
    Wheat Germ Oil





    HELPFUL RELATED MOONDRAGON NUTRITION BASICS LINKS

  • MoonDragon's Nutrition Basics Index
  • MoonDragon's Nutrition Basics: Amino Acids Index
  • MoonDragon's Nutrition Basics: Antioxidants Index
  • MoonDragon's Nutrition Basics: Enzymes Information
  • MoonDragon's Nutrition Basics: Herbs Index
  • MoonDragon's Nutrition Basics: Homeopathics Index
  • MoonDragon's Nutrition Basics: Hydrosols Index
  • MoonDragon's Nutrition Basics: Minerals Index
  • MoonDragon's Nutrition Basics: Mineral Introduction
  • MoonDragon's Nutrition Basics: Dietary & Cosmetic Supplements Index
  • MoonDragon's Nutrition Basics: Dietary Supplements Introduction
  • MoonDragon's Nutrition Basics: Specialty Supplements
  • MoonDragon's Nutrition Basics: Vitamins Index
  • MoonDragon's Nutrition Basics: Vitamins Introduction


  • NUTRITION BASICS ARTICLES

  • MoonDragon's Nutrition Basics: 4 Basic Nutrients
  • MoonDragon's Nutrition Basics: Avoid Foods That Contain Additives & Artificial Ingredients
  • MoonDragon's Nutrition Basics: Is Aspartame A Safe Sugar Substitute?
  • MoonDragon's Nutrition Basics: Guidelines For Selecting & Preparing Foods
  • MoonDragon's Nutrition Basics: Foods That Destroy
  • MoonDragon's Nutrition Basics: Foods That Heal
  • MoonDragon's Nutrition Basics: The Micronutrients: Vitamins & Minerals
  • MoonDragon's Nutrition Basics: Avoid Overcooking Your Foods
  • MoonDragon's Nutrition Basics: Phytochemicals
  • MoonDragon's Nutrition Basics: Increase Your Consumption of Raw Produce
  • MoonDragon's Nutrition Basics: Limit Your Use of Salt
  • MoonDragon's Nutrition Basics: Use Proper Cooking Utensils
  • MoonDragon's Nutrition Basics: Choosing The Best Water & Types of Water





  • RELATED MOONDRAGON HEALTH LINKS & INFORMATION

  • MoonDragon's Nutrition Information Index
  • MoonDragon's Nutritional Therapy Index
  • MoonDragon's Nutritional Analysis Index
  • MoonDragon's Nutritional Diet Index
  • MoonDragon's Nutritional Recipe Index
  • MoonDragon's Nutrition Therapy: Preparing Produce for Juicing
  • MoonDragon's Nutrition Information: Food Additives Index
  • MoonDragon's Nutrition Information: Food Safety Links
  • MoonDragon's Aromatherapy Index
  • MoonDragon's Aromatherapy Articles
  • MoonDragon's Aromatherapy For Back Pain
  • MoonDragon's Aromatherapy For Labor & Birth
  • MoonDragon's Aromatherapy Blending Chart
  • MoonDragon's Aromatherapy Essential Oil Details
  • MoonDragon's Aromatherapy Links
  • MoonDragon's Aromatherapy For Miscarriage
  • MoonDragon's Aromatherapy For Post Partum
  • MoonDragon's Aromatherapy For Childbearing
  • MoonDragon's Aromatherapy For Problems in Pregnancy & Birthing
  • MoonDragon's Aromatherapy Chart of Essential Oils #1
  • MoonDragon's Aromatherapy Chart of Essential Oils #2
  • MoonDragon's Aromatherapy Tips
  • MoonDragon's Aromatherapy Uses
  • MoonDragon's Alternative Health Index
  • MoonDragon's Alternative Health Information Overview
  • MoonDragon's Alternative Health Therapy Index
  • MoonDragon's Alternative Health: Touch & Movement Therapies Index
  • MoonDragon's Alternative Health Therapy: Touch & Movement: Aromatherapy
  • MoonDragon's Alternative Therapy: Touch & Movement - Massage Therapy
  • MoonDragon's Alternative Health: Therapeutic Massage
  • MoonDragon's Holistic Health Links Page 1
  • MoonDragon's Holistic Health Links Page 2
  • MoonDragon's Health & Wellness: Nutrition Basics Index
  • MoonDragon's Health & Wellness: Therapy Index
  • MoonDragon's Health & Wellness: Massage Therapy
  • MoonDragon's Health & Wellness: Hydrotherapy
  • MoonDragon's Health & Wellness: Pain Control Therapy
  • MoonDragon's Health & Wellness: Relaxation Therapy
  • MoonDragon's Health & Wellness: Steam Inhalation Therapy
  • MoonDragon's Health & Wellness: Therapy - Herbal Oils Index





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