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Chef Diane
Apricots are one of the oldest fruits known, being
introduced to Greece by Alexander the Great in 106 B.C. The fruit, which reminds me of a peach or
nectarine, is actually part of the plum family.
Due to its extensive cultivation process, it is one of the earlier
fruits produced, available in early spring, and most of the ones in the United
States are grown in California.
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Not only is the fruit tasty, it also has medicinal
purposes such as relief of constipation or inducing diarrhea, the same as the
effect of prunes. Apricots have also
been considered an aphrodisiac, or inducer of childbirth. In Chinese Medicine, apricots are considered
helpful in regenerating body fluids, detoxifying, and quenching thirst. They are good for a quick energy source, and
contain Vitamin A, C beta carotine, and Iron.
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You can find packages of dried Apricots on the canned
fruit aisle at your grocery store, and I have seen some sugar coated dried
rings in the candy section. My husband
loved those because of their sour and sweet taste.
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Apricots are also used in cooking; there is apricot
nectar in the juice section that can be used for baking cakes, making glazes
for meats, and jelly for your morning biscuits.
Below is a recipe I found on cooks.com for making an apricot cake using
baby food. So, today, on apricot day,
why not try some delicious apricots, fresh, dried or nectar They are good for
your health, and a treat for your taste buds!
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APRICOT BABY FOOD
CAKE
Ingredients
2 c. sugar
3 eggs
2 jars Gerber apricot baby food
1 c. chopped pecans
1 c. cooking oil
2 c. self rising flour
1/2 tsp. cinnamon
1/2 tsp. ground cloves
Directions
Mix all ingredients together thoroughly with electric
mixer. Bake in greased and floured tube for 1 hour at 350 degrees.
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