Apricots originate in China and have been grown there for over 4000 years! The apricot spread from the Middle East, via Alexander the Great, into Greece, Italy and through to Europe. Apricots are best when allowed to ripen on the tree. Just like many other fruits, they will ripen further once they are picked. One way to determine if an apricot is ripe, just like with plums, is its firmness. It should yield gently when pushed without too much "give".

Shopping & Storing Tips

• Look for plump, fairly firm fruit with an orange-yellow to orange color.

• Fully ripe fruit is soft to the touch, juicy and should be eaten as soon as possible.

• Keep apricots cool to prevent over ripening. Store ripe apricots in the refrigerator where they may keep for up to a week.

• Place hard apricots in a paper bag and let ripen for a day or two.

• To freeze fresh apricots, simply half the fruit and place on baking sheet until frozen. Then pack in a plastic freezer bag.

• Avoid green fruit which will not ripen.

Apricots are high in Beta Carotene (Vitamin A), Vitamin C and Lycopene. Just 3 apricots contain approximately 30 % of the USRDA for Vitamin A! This combination of nutrients is one of the best defenses against heart disease and some cancers!

Apricots are another good source of nutrition for baby! As with several other fruits, you may typically introduce them anywhere from 7 months old and older. If you will be using Dried Apricots, try to find those that do not contain sulphurs such as sulphur dioxide. Some people are allergic to sulphurs and sulphurs tend to be high in sodium.

Mash and serve apricots alone or mixed with cereals. You may mix them with other fruits and yogurts and even meats such as chicken. You may want to steam or bake apricots prior to pureeing. As with other fruits, avoid overfeeding to your baby so as not to inadvertently induce a bout of diarrhea. As your baby progresses, apricot dices may be used as a perfect finger food. If you have any doubts, as always we recommend you consult your pediatrician.

APRICOTS: (one apricot - 35g)

VITAMINS:
Vitamin A - 674 IU
Vitamin C - 3.5 mg
Vitamin B1 (thiamine) - .04 mg
Vitamin B2 (riboflavin) - .01 mg
Niacin - .21 mg
Folate - 3 mcg
Contains some other vitamins in small amounts.

MINERALS:
Potassium - 91 mg
Phosphorus - 8 mg
Magnesium - 4 mg
Calcium - 5 mg
Sodium - 0 mg
Iron - .14 mg
Also contains small amounts of manganese, copper and zinc.

APRICOT RECIPES*
*Not all of these recipes will be appropriate for some infants due to an infants age. Please use substitutions and your own judgment when making these recipes for your baby or toddler*

APRICOT PUREE
(using dried apricots)

1. 1 pound dried apricots

2. 2 c. white grape juice or apple juice (plain water is ok but the puree may be a bit bitter-consider using ½ water or ½ juice is you disagree with the juices or if baby cannot have juice)

3. Bring juice (or water or the combo) and fruit to a boil and simmer for 15 minutes.

4. eserve any left over liquid to use for the puree

5. Place into your choice of appliance for pureeing and begin pureeing.

6. Add the reserved liquid as necessary to achieve a smooth, thin puree or

7. Add cereal (if desired) to thicken up

8. Note: puree will not freeze solid, but into slightly soft/slightly frozen cubes.(using Fresh Apricots)

9. Halve the fruit and remove pit, place "open" side down in a pan filled with 1 inch of water, bake at 400F until soft and tender or puckering of the skin appears.

10. Halve the fruit, remove pit and steam in an open pan of water until soft and tender - remove skins

11. Follow Steps 4 through 7

VELVETY APRICOT CAKE

Ingredients
2-3/4 cups cake flour
1/4 tsp salt
2 tsp baking powder
1/2 tsp salt
3/4 cup shortening
1-3/4 cup sugar
3 eggs
1/2 cup apricot juice
1/2 cup water
1/3 cup apricot pulp
1 tsp vanilla

Instructions
Stew apricots as for table use, drain and put fruit through sieve. Cream shortening; add sugar gradually, beating thoroughly. Add yolks one at a time, beating well. Combine water, juice, and pulp, add alternately with dry ingredients which have been sifted together. Fold in stiffly beaten whites. Bake either in loaf at 350 degrees F. or layers at 375 degrees F. Frost with boiled icing. Yield: 8 to 10 servings

APRICOT MUFFINS

Ingredients:
2 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
3/4 teaspoon salt
1/2 cup chopped dried apricots
1/2 cup shortening
1 egg, beaten
3/4 cup milk


PREPARATION: Sift together flour, baking powder, sugar and salt; cut in shortening and stir in dried apricots. Combine beaten egg and milk; add to flour mixture. Stir just until dry ingredients are moistened. Fill greased muffin pans about 2/3 full. Bake at 400° for 20 to 25 minutes. Makes about 10 muffins.

Apricot Quick Bread

Ingredients:
1 cup dried apricots, chopped
boiling water
3 tablespoons butter
1/3 cup granulated sugar
1 egg
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup bran
1 1/4 cups sour milk or buttermilk
1/2 cup chopped pecans or walnuts


PREPARATION: Put chopped apricots in a saucepan and cover with boiling water; cook for 20 minutes then drain.

APRICOT ICE CREAM

Ingredients
1 can (12 oz.) skimmed evaporated milk
1 envelope plain gelatin
3/4 cup sugar
1 1/2 cups diced, ripe fresh apricots (about 3/4 lb.)
1 can (12 oz.) apricot nectar
1/2 pint low-fat plain yogurt
1 teaspoon vanilla or 1/2 teaspoon grated orange peel
7 lb. small ice cubes
1 cup rock salt or table salt (according to ice cream maker directions)
Makes about 2 quarts

Combine skimmed milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves. Add sugar and heat until it dissolves. Using a wire whip, stir in apricots, apricot nectar, yogurt and vanilla. Pour mixture into canister of ice cream maker and assemble the machine. Make alternate layers of ice and salt around the canister. Churn 20 to 30 minutes or until softly frozen. Pack into containers and freeze. For best flavor, let ice cream soften slightly before serving.

APRICOT POCKETS

1 package frozen puff pastry sheets (2)
2 jars (26 oz.) apricot halves, drained
1/2 cup sugar

Preheat oven to 375°F. Servings: About 16 (can be served warm or cold) Thaw puff pastry for 30 minutes or according to directions on box. Drain apricots and slice each half into thirds; set aside. When pastry is thawed, put each sheet on a lightly floured surface and roll out to extend each side by approximately 1/2 inch. Cut each sheet into eight rectangles to make 16 total.

Fill bottom portion of each rectangle with 4-5 pieces of fruit; moisten sides with a bit of water and pinch closed to form a square. Place pocket on a baking sheet and sprinkle generously with sugar. Cut 3 slits in the top of each for the steam to escape while baking.

Bake at 375°F for 25 minutes or until the pockets are golden brown. Apricot Purée - Substitute for Oil in Cooking. Apricot purée is on the rise as the new substitute for oil or water in many high-calorie, high-fat recipes.

Simply purée canned apricots in a blender or food processor until smooth. Unlike prunes (which can darken some baked goods) or applesauce (which may cause recipes to be watered down), apricot purée reduces the fat content and adds a touch of added flavor.