August 2011
Newsletter
Food focus: Apricot
Prunus armeniaca, as its name suggests, has been traced
back to Armenia. Other contenders for the original location
include China and India. Those who remember their Greek mythology
might know that the golden apples of Hesperides were supposedly apricots, not
apples. In short, apricots have long
been, as they continue to be, a favorite.
Top eleven apricot producers—2005, according to the
U.N. Food & Agriculture Organization
(1,000 tonnes)
Turkey 390 Iran285 Italy 232 Pakistan
220 Greece 196 France 181 Algeria 145
Spain 136 Japan 123 Morocco 103
Syria 101
Apricots
are famously high in vitamin A, a fat soluble vitamin that’s good for eyes and
especially for night blindness. Please
remember that, as a fat soluble vitamin, it needs dietary fats for you to
absorb it well. Hence the whipped cream in the recipe below!
Recipe of the month: Cool Apricot Dream
Ingredients:
- 4
ripe apricots
- 1
ripe banana
- 1
teaspoon of vanilla extract
- 1/3
cup of coconut milk milk
- Liquid
stevia r other sweetener (optional)
- Whipped
cream and blueberries
Directions:
- Wash,
halve, and de-pit the apricots.
- Peel
and chop the banana.
- Blend
both with the vanilla, the coconut milk, and – if you think it needs it – the
stevia or other sweetener.
- Pour
into small bowls and freeze for an hour.
- Add
the whipped cream and blueberries and serve chilled.
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