The history of the appearance of apricot in nutrition Apricot is a fruit tree from the Pink family. It is quite difficult to establish the e...
The history of the appearance of apricot in nutrition
Apricot is a fruit tree from the Pink family.
It is quite difficult to establish the exact origin of the plant. One of the versions: apricots spread thanks to merchants with goods from Armenia. This theory is based on the fact that apricots in Ancient Greece and Rome were called "Armenian apples". Just a thousand years ago, this fruit was also called by Arab scientists.
Until now, in Armenia, the apricot is considered a symbol of the nation. Even the film festival taking place in this country is called "Golden Apricot".
However, most scientists are inclined to believe that the source from which the apricots spread was China.
The name of the fruit in Russian was borrowed from the Dutch in the 18th century. The original source from Latin was translated as "early ripening", because these fruits ripen really quickly. For a while, apricots and peaches were even called so: "early ripening" and "late-ripening".
Now the main supplier of apricots is considered to be Turkey, Malatya province. It produces about 80% of all dried apricots - dried apricots, as well as fresh fruits.
The benefits of apricot
Apricot has such a bright red color due to its abundance of carotenoids. They improve the condition of the skin, eyesight, and also protect cells from aging.
There is a lot of potassium in apricots. Only 100 grams of dried fruit covers 70% of the daily requirement for this micronutrient.
Both the pulp and the pits of the apricot have powerful antioxidant effects. Eating this fruit will help reduce the damaging effects of aggressive free radicals on cells.
Japanese scientists have even discovered the ability of the apricot extract to inhibit the growth of cancerous tumors. The experiments were carried out both on individual cells and on organisms. The extract was found to suppress skin metastases in melanoma. Cells in pancreatic and breast cancers turned out to be sensitive. At the same time, healthy cells did not react in any way to the apricot extract.
Another group of Japanese scientists revealed the ability of apricot to inhibit the growth of the bacteria Helicobacter pylori. It is the main cause of gastritis. Thanks to the apricot, the manifestations of the disease were less pronounced. Most of the research is now being carried out with apricot kernel oil and with fruit extract.Apricot harm
It is best to buy apricots in season so that they are not treated with chemicals that accelerate ripening.
“Apricot should be consumed in moderation, as it contains amygdalin, and its abundant amount can lead to poisoning. These fruits contain a lot of sugar, they should not be used for diabetes and peptic ulcer disease.
They are also strong allergens, they should be used with caution, especially for pregnant women and children, ”warns gastroenterologist Olga Arisheva.
The use of apricot in medicine
In the treatment, seed oil, a decoction of dried apricots (dried apricot) is used. Apricot oil is especially important in medicine. It serves as a solvent for fat-soluble medicines. In cosmetology, oil is widely used as an agent for moisturizing and nourishing skin and hair.
Dried apricots, as well as their decoction, are used to combat edema as a diuretic. This is important for renal diseases, hypertension.
Apricot extract and seed extract are sold separately. The so-called vitamin B17 is widely known as the prevention and treatment of oncology. However, its effectiveness has not been proven; rather, the drug is harmful due to the cyanide content.
The use of apricot in cooking
Apricots are very aromatic fruits. Perfect for jams, pies, liqueurs.
The apricots are also dried. Dried without pits are called dried apricots, with pits - apricots. Kernels are also eaten, so apricot kernels are sometimes put back into dried apricots - it turns out ashtak-pashtak.
Curd cake with apricots
A fragrant and satisfying pie. Allow the pie to cool before serving so that it holds its shape when slicing.
For the test:
- Wheat flour - 350-400 gr
- Butter - 150 gr
- Sugar - 100 gr
- Chicken egg - 3 pcs.
- Baking powder - 2 tsp
For filling:
- Cottage cheese - 600 gr
- Apricots - 400 gr
- Sour cream - 200 gr
- Sugar - 150 gr
- Chicken egg - 3 pcs.
Cooking the dough. Leave the oil at room temperature until softened. Beat with sugar, add eggs, stir.
Add flour, baking powder, you can add a pinch of salt. Knead the dough and place it in a mold with a diameter of 25-28 cm so that the sides are formed.Let's take care of the filling. Wash the apricots, cut them into halves, and remove the pits. Place the slice down on the dough.
Punch cottage cheese in a blender with eggs, sugar, and sour cream. Pour the curd mixture over the apricots.
Chicken Stew with Apricots
Apricots can be used not only in sweet dishes. For a spicy chicken, both a whole carcass cut into pieces, and separately legs are suitable.
- Whole chicken - about 1 kg
- Apricots - 300 gr
- Bulb onions - 2 pieces
- Tomato paste - 2 tbsp spoons
- White table wine - 125 ml
- Vegetable oil - 4 tbsp. spoons
- Seasoning for chicken - 1 tbsp. spoon
- Ground black pepper, salt - 2 pinches each
- Wheat flour - 1 tbsp. spoon
- Dill, parsley, cilantro - a small bunch
- Wash the chicken and cut it into portions. Spread with a mixture of spices, salt, and pepper.
At this time, fry chopped onions in oil in a pan, add tomato paste, white wine. Warm up for a couple of minutes and add the sauce to the chicken. If you want a thicker sauce, you can additionally fry the flour in oil until golden brown. Mix it with water (5 tablespoons) and add to the chicken.
How to choose and store an apricot
When choosing, pay attention to the aroma of the fruit - ripe apricots smell quite strong. The rind should be intact, the flesh pliable, but still firm enough. The color is orange without a green tint.
Ripe apricots are stored for a very short time, just a few days in the refrigerator. Slightly immature ones stay well in the refrigerator for several weeks. They can be brought to a ripe state by holding them in a paper bag in the room for a couple of days. True, completely green apricots cannot be made ripe in this way.
Ripe apricots are stored for a very short time, just a few days in the refrigerator. Slightly immature ones stay well in the refrigerator for several weeks. They can be brought to a ripe state by holding them in a paper bag in the room for a couple of days. True, completely green apricots cannot be made ripe in this way.
You can also freeze the fruit by dividing it in half. This will increase the shelf life by up to a year.
If desired, it is easy to dry dried apricots at home. Dense apricots should be divided into halves, pitted, and dried in the sun for a week. You can do the same in the oven at a minimum temperature for about 12 hours. Turn the apricot wedges several times. Dried apricots are stored in a glass sealed container in a dark place for up to six months.
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