Trivia oIn Latin, apricot means "precious," a label earned because apricots ripen earlier than the other summer fruits.
oApricots originally came from China and have been around for more than 4,000 years.
oThe first recorded major production of apricots in America was in 1792 south of San Francisco.
oIn the United States, 95% of apricots grow in the San Joaquin Valley and other parts of northern California.
Selection and Storage: Apricots should be well-formed and fairly firm.
Pick apricots that are dark yellow or yellow-orange in color.
Apricots are very fragile.
They should not be handled roughly or stored at high room temperatures.
To ripen apricots, place them in a sealed plastic or paper bag and keep them at room temperature.
Avoid apricots that are dull looking, soft, mushy or extremely firm.
Bruised areas will be obviously brown.
Nutritional Information: Serving Size- 3 apricots (114g) Calories: 60 Fat: 1 gram Sodium: 0 milligrams Protein: 0 grams Carbohydrate: 11 grams Dietary Fiber: 1 gram Potassium: 312 grams Vitamin A: 45% of U.
S.
RDA Vitamin C: 20% of U.
S.
RDA Calcium: 2% Iron: 2% Recipes: Apricot Pork Medallions INGREDIENTS: o1 pound pork tenderloin o2 tablespoons butter-divided o¼ cup flour o½ cup dried apricots-chopped o2 green onions-sliced o¼ teaspoon wine vinegar o2 teaspoons brown sugar ochili flakes Cut tenderloins crosswise into 1-inch pieces.
Flatten each piece slightly with heel of hand.
Lightly dust pork with flour, salt and pepper on a plate.
Heat 1 tablespoon butter in a large skillet over medium-high heat.
Brown medallions, about 2 minutes on each side.
Add remaining ingredients to skillet with remaining tablespoon of butter.
Cover and simmer for 3-4 minutes.
Remove medallions to serving platter.
Apricot Whole Wheat Crepes INGREDIENTS: o1 and ½ cups nonfat milk o¾ cup whole wheat flour o3 eggs o2 tablespoons butter or margarine o¼ teaspoon cinnamon ooil o1 and ½ cups orange juice o2 tablespoons cornstarch o½ cup seedless raisins o½ cup chopped walnuts o1 16-oz can canned apricot halves--drained ovanilla yogurt Combine milk, flour, eggs, butter and cinnamon in a blender or food processor.
Process until smooth.
Cover and refrigerate at least one hour or until mixture is consistency of heavy cream.
Lightly brush bottom and sides of 7" skillet with oil.
Heat skillet, briefly, over medium low heat.
Pour in a scant ¼ cup batter.
Tip skillet to coat the bottom with batter.
Cook crepe until top is set and the underside is lightly browned, about 2 to 3 minutes.
Turn crepe with a metal spatula and cook other side about 1 minute.
Slip crepe onto wax paper and repeat with remaining batter, stacking each crepe between wax paper.
Set aside.
Combine orange juice and cornstarch in a medium saucepan.
Heat to boiling.
Boil mixture 1 minute, stirring constantly, until it is thick and clear.
Stir in raisins and walnuts.
Remove from heat and stir in apricots.
Spoon small amount of hot filling down center of each crepe.
Fold crepe over filling.
Garnish with a dollop of vanilla yogurt.
oApricots originally came from China and have been around for more than 4,000 years.
oThe first recorded major production of apricots in America was in 1792 south of San Francisco.
oIn the United States, 95% of apricots grow in the San Joaquin Valley and other parts of northern California.
Selection and Storage: Apricots should be well-formed and fairly firm.
Pick apricots that are dark yellow or yellow-orange in color.
Apricots are very fragile.
They should not be handled roughly or stored at high room temperatures.
To ripen apricots, place them in a sealed plastic or paper bag and keep them at room temperature.
Avoid apricots that are dull looking, soft, mushy or extremely firm.
Bruised areas will be obviously brown.
Nutritional Information: Serving Size- 3 apricots (114g) Calories: 60 Fat: 1 gram Sodium: 0 milligrams Protein: 0 grams Carbohydrate: 11 grams Dietary Fiber: 1 gram Potassium: 312 grams Vitamin A: 45% of U.
S.
RDA Vitamin C: 20% of U.
S.
RDA Calcium: 2% Iron: 2% Recipes: Apricot Pork Medallions INGREDIENTS: o1 pound pork tenderloin o2 tablespoons butter-divided o¼ cup flour o½ cup dried apricots-chopped o2 green onions-sliced o¼ teaspoon wine vinegar o2 teaspoons brown sugar ochili flakes Cut tenderloins crosswise into 1-inch pieces.
Flatten each piece slightly with heel of hand.
Lightly dust pork with flour, salt and pepper on a plate.
Heat 1 tablespoon butter in a large skillet over medium-high heat.
Brown medallions, about 2 minutes on each side.
Add remaining ingredients to skillet with remaining tablespoon of butter.
Cover and simmer for 3-4 minutes.
Remove medallions to serving platter.
Apricot Whole Wheat Crepes INGREDIENTS: o1 and ½ cups nonfat milk o¾ cup whole wheat flour o3 eggs o2 tablespoons butter or margarine o¼ teaspoon cinnamon ooil o1 and ½ cups orange juice o2 tablespoons cornstarch o½ cup seedless raisins o½ cup chopped walnuts o1 16-oz can canned apricot halves--drained ovanilla yogurt Combine milk, flour, eggs, butter and cinnamon in a blender or food processor.
Process until smooth.
Cover and refrigerate at least one hour or until mixture is consistency of heavy cream.
Lightly brush bottom and sides of 7" skillet with oil.
Heat skillet, briefly, over medium low heat.
Pour in a scant ¼ cup batter.
Tip skillet to coat the bottom with batter.
Cook crepe until top is set and the underside is lightly browned, about 2 to 3 minutes.
Turn crepe with a metal spatula and cook other side about 1 minute.
Slip crepe onto wax paper and repeat with remaining batter, stacking each crepe between wax paper.
Set aside.
Combine orange juice and cornstarch in a medium saucepan.
Heat to boiling.
Boil mixture 1 minute, stirring constantly, until it is thick and clear.
Stir in raisins and walnuts.
Remove from heat and stir in apricots.
Spoon small amount of hot filling down center of each crepe.
Fold crepe over filling.
Garnish with a dollop of vanilla yogurt.
SHARE
