The Apricot

History, products and nutritional value

The apricot is a member of the stonefruit family, which includes plums, peaches, nectarines, cherries etc.

History

The apricot is thought to have first originated in what are now the hills of Western China. Very early Chinese records suggest that the apricot was considered a ‘miracle’ food probably due to the high level of beta-carotene and potassium as well as the healthy dose of vitamin C it contains. This may explain why, despite the difficulty of growing apricots, the Chinese during the reign of Emperor Yu (about 4,000 years ago) domesticated and cultivated the fruit. It may also explain why the fruit was so popular and why its seed was carried, first across the inhospitable Central Asia region, and then into South Western Asia.

Apricots were relatively late coming to Europe but it appears fairly certain that its arrival was via Turkey and Greece. More debatable was whether its arrival was a part of the flow of goods stimulated by Alexander the Great’s invasion of Central Asia. What is certain is that the ‘Armenian plum’, as it was then known (and is the reason why modern botanists named the apricot 'prunus armeniaca'), arrived in Italy at around the time of Pliny of Rome, and from there to the UK as a curiosity around the 1500s. From the UK, it made its way to the Americas, Australia and South Africa.

Products

Given that there are many parts of Central Asia that enjoy hot, dry summers and given that apricots are difficult to store, it is not surprising that almost for as long as apricots have been cultivated there have been dried apricots. The storage problem also gave rise to apricots being made into leathers, jams, conserves and relishes/chutneys. Given the sweet-tart flavour of the apricot, the fruit has an affinity with chocolate, ice cream, yogurt and caramels. Thus the rise of a host of apricot based desserts and sweets in modern times.

Whilst the fruit was highly prized, other parts of the apricot were, and are, also sought after. The Chinese, for instance, still use the apricot kernel in soups for health, in particular to boost the immunity system and as a defense against cancer. In the Pamir and Caucasus mountains of Central Asia, apricot oil is used both as medicine and for cooking. The husk is often used as part of a face or body scrub as it is harsh enough to rid the body of dead skin but soft enough to ensure no harm to the new skin beneath.

Nutritional Value

Apricots rank amongst the top three most common fruits as a significant source of beta-carotene. A one 70 gram apricot (one of our medium sized ones) provides 914 International Units of vitamin A. Thus one medium apricot provides some 10% of an adult’s, and as much as 20% of a child’s, daily requirement. For reasons which are still not wholly understood, beta-carotene appears to play a role in helping the immunity system identify cancer cells. The anti-cancer potency of an apricot is said to rise if the flesh is eaten with the kernel. Traditional Chinese Medicine uses such a combination for exactly such a treatment. [NOTE WELL: The kernel of the apricot contains traces of arsenic. It should under be consumed as part of a planned supervised treatment program only and is unsuitable for children.]

Apricots are also high in potassium. It maybe the combination of beta-carotene, potassium and lycopene, that makes apricots also good for a range of heart diseases.

Fresh apricots are being recommended in many countries to heart patients. The apricot also contains useful quantities of vitamin C. Cooking does not significantly break down vitamin and mineral values of this fruit.

 

Dried Apricots are also a great snack, please follow this link to view some dried apricot recipies.