Apricots and your healthy

Apricots can be halved or sliced then frozen in syrup made from 2 cups sugar to 5 cups water; add 2 ounces ascorbic acid for each 2-1/2 cups syrup. Plunge the whole apricots into boiling water for about thirty seconds, and peel, pit and halve or slice.

Apricots can be made into wine and brandy. Apricots are one of the best natural sources of Vitamin A, especially when dried. Although it is one of the few vitamins which we can theoretically build up to toxic levels, this doesn't normally happen if it is taken naturally. Three medium apricots contain about 50 calories.

Apricots originally hailed from China. Cuttings of this golden fruit made their way across the Persian Empire to the Mediterranean where they flourished. The Spanish explorers get credit for introducing the apricot to the New World, and specifically to California, where they were planted in the gardens of Spanish missions. In 1792, in an area south of San Francisco, the first major production of apricots was recorded.

Apricots are delicious eaten whole and fresh, and the good news is they are low in sodium, calories and fat, so there is no need to feel guilty no matter how many you eat. Apricots are also high in fiber and low in calories, and make a good snack. Weight for weight, dried apricots are an even healthier option as the drying process increases the concentration of the beta carotene and fiber and also the levels of potassium and iron.