Apricots, those small, plush little fruits that come in the prettiest shade of soft orange, belong to the Rosaceae family, which includes pears, apples, and plums. They debuted around 3000 B.C. on the Russian-Chinese border, and were brought into Europe along with peach seed, via the Silk Road . Apricots are believed to have made their appearance in the United States in the 1700s, thanks to the Spanish explorers who introduced the fruit to California. Apricot growth in California became so popular that a 1910 Census revealed 96.4% of all U.S. apricot growth took place in that state.
Apricots are rich in Vitamin A, providing 65% of the recommended daily allowance per cup. This vitamin is essential to the retina of the eye for both low-light and color vision.
Here's a recipe for Apricot Salsa from Allrecipes.com. When you’re all done, you can wipe up any spills and get a streak-free shine with Seventh Generation Free & Clear Glass and Surface Cleaner.
Prep time: 40 minutes Ready in: 2 hours 40 minutes
Yields 5 cups
• 3 cups chopped fresh apricot
• 1 cup shallots, julienned
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped fresh pineapple
• 1/4 cup chopped cherry tomatoes
• 1 habanero pepper, seeded and minced
• 2 cloves garlic, minced
• 1 teaspoon minced fresh cilantro
• 1/2 teaspoon cumin
• 1/4 cup fresh lime juice
Mix the apricots, shallots, green bell pepper, red bell pepper, pineapple, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl; refrigerate at least 2 hours before serving.