Apricots
Apricots' orange color comes from carotenes — specifically, beta carotene and lycopene. Beta-carotene is converted into vitamin A in the body, where it acts as an antioxidant to help prevent cataracts and cancer as well as slow the aging process. It may also boost the immune system. Lycopene is believed to protect against prostate, colon, cervical, and bladder cancers. It is a powerful antioxidant that seems to stimulate the immune system to fight the growth of cancer cells. Lycopene may also reduce the risk of heart disease by preventing the oxidation of LDL (bad) cholesterol. Apricots supply a fair amount of vitamin C and potassium, too. One apricot has 17 calories, 1 gram of fiber, 4 grams total carbohydrate, and 18% of the Daily Value for vitamin A. The main season for California-grown apricots begins in mid-May and lasts about two months. When selecting your apricots, look for golden-orange skin and fairly firm, but not rock-hard fruit. Ready-to-eat specimens have a sweet apricot aroma. Since these fruits are fragile, they're usually harvested when they're under-ripe and then ripen in transit and in the stores. If your apricots are ripe and fragrant when you buy them, store them in the crisper in plastic bags. If they need more ripening, leave them on the counter until fragrant, or put them in a sealed paper bag with an apple or a banana for fast ripening. Transfer to the fridge when ripe. Wash apricots in cold water just before you're ready to use them. To halve the fruits, use a sharp knife to slice along the seam all the way to the pit, then gently twist the halves apart and scoop out the pit. To remove the thin skin, dunk apricots in boiling water for 15-20 seconds, remove, run under cold water, and slip skin off. Apricots can be grilled, broiled or poached, and pair well with cinnamon, cloves, almonds, onions, peppers, lime juice, and yogurt. This month, try my recipes for Poached Apricot Yogurt and Halibut with Apricot-Avocado Salsa.
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id you know that apricots have been to the moon? Apricots were an important part of the NASA astronauts' diet on the Apollo 15 mission to the moon, so it's no surprise that this shooting star from the peach family is loaded with nutrients.