July Feature: Apricots

What
First grown in India in 3000 BC, the apricot traveled along silk trade routes, making its way across Europe. There Alexander the Great introduced it to Greece and the Persians cultivated it, using dried apricots as a trade commodity. Seeds eventually made their way to the US soils thanks to English settlers and Spanish explorers. Today most apricots are grown in California, Washington and Utah.

Why Try
Research shows that apricots possess the highest levels and widest variety of carotenoids. Carotenoids are antioxidants that help prevent heart disease, reduce "bad cholesterol" levels, and protect against cancer. In traditional Chinese medicine, apricots are considered helpful in regenerating body fluids, detoxifying, and quenching thirst. Europeans have long considered the apricot an aphrodisiac, perhaps because the round fruit often represents the womb.

How to Use
Near my dad’s shop, there’s a small, scraggly apricot tree that produces small but amazingly flavorful fruits. When picked, they taste just like warm sunshine so the ones I pick go into my mouth right away and rarely make it to my table! But should you have more control than me, here’s how I would prepare them:

• Fresh – cut the ripe fruits into segments and toss them with other seasonal fruits for a quick fruit salad.
• Grill – brush with a little vegetable oil and grill on both sides. Top with a squeeze of lime juice.
• Simmer – cook them down with a little sugar and some lemon juice to make homemade jam. Or serve it on top of really good vanilla ice cream.
• Broil – top with a little sabayon and broil for a minute until the sabayon turns light brown.