The apricot is a round, fleshy fruit that is closely related to the peach, plum, almond, and cherry. It has a single seed enclosed in a stony shell. The edible, pale-orange skin is smooth and velvety. The flesh is drier than that of most other fruits.
Varieties
Approximately 12 varieties of apricots exist, with flesh that varies from yellow to deep orange. Some of the better known varieties are the Blenheim, the Tilton, the Patterson, and the Castlebrite.
Origin & botanical facts
The world’s leading producers of apricots are Turkey, Italy, Russia, and Greece. Ninety percent of the U.S. domestic market is supplied by growers in California; Utah and Washington supply the rest. During the off-season, apricots are imported from Chile and New Zealand.
Apricot trees grow to about 20 feet in height and spread to a width of 30 feet. The white or pink flowers appear in early spring and give way to fruits in late summer. Because of this early flowering, apricot yield may be limited by late frosts that kill the flowers. The domestic crop is available from mid-May to mid-August, and imports arrive in December and January.
Uses
Apricots are best when purchased ripe or slightly underripe and allowed to ripen in a paper bag. Green-tinged fruits will not ripen properly and should be avoided.
Ripe apricots can be stored in the refrigerator up to a week, but apricots that are soft and juicy should be eaten within a day or two of purchase. Apricots should be washed just before they are eaten.
They are excellent eaten out of hand or used in any recipe that calls for peaches or nectarines. Apricots should not be cooked for an extended time because they tend to lose their flavor rather quickly; poaching is an ideal cooking method. Dried apricots are a convenient, nonperishable snack.
Nutrient composition
Fresh apricots are high in vitamin A (betacarotene) and are a good source of vitamin C.
Raspberry
Raspberries are small aggregate fruits, composed of numerous, small drupelets, each containing a small seed and clustering together around a central core.
They range from a half to an inch or more in diameter. When the berry is picked from the stem, the core remains behind, leaving a hollow cavity in the fruit.
Raspberry varieties are distinguished by color. Red berries are the most common and popular, black raspberries are somewhat smaller and less round, and golden berries, which are available only in limited quantities, can vary from yellow to orange, amber, and even white.
Raspberries are fragrant and sweet, with a slight tartness. The raspberry is sometimes considered the most intensely flavored of the berry family.
Traces of wild raspberries have been found at prehistoric sites in Asia, and American Indians used wild raspberries medicinally. Red raspberries have been cultivated in Europe for more than 400 years, brought home by Crusaders who found them growing in the Mount Ida region in Turkey.
During the 18th century, the cultivation of raspberries improved, and by the 19th century, they were being grown widely throughout Europe and North America. By the 1860s, more than 40 varieties were known.
Today, about 90 percent of all domestic raspberries are grown in Oregon, Washington, and California, with some imported from Canada and Chile during the off-peak season.
Raspberries are thorny, perennial bushes that can reach heights of 10 feet. They prefer cool summers, mild winters, and a dry harvest season. Three years is required for the bushes to begin producing the delicate white flowers from which the berries form on erect stalks or canes.
Mature berries must be handled carefully because they are fragile and easily damaged. Some are packed in small containers for the fresh market, but the bulk of the harvest is processed into frozen, concentrated, or canned forms.
Raspberries are best eaten within 1 to 2 days of purchase. If possible, they should not be washed, because they absorb waterand become mushy, but they can be rinsed quickly just before serving. Whole berries can be frozen for up to 1 year.
Fresh raspberries make a delicious topping for cereals, pancakes and waffles, yogurt, puddings, cake, and ice cream; a colorful, sweet addition to fruit or green salads; and an excellent snack eaten right out of hand. They can be preserved in brandy or syrup or added to vinegar to make a delicious salad dressing.
Raspberries make wonderful tarts, jams, jellies, compotes, wine, and beer and are an elegant addition to champagne and punch. Cooked raspberries, mixed with a touch of lemon or orange juice to enhance their color, make a tasty sauce for chicken and fish dishes.
Raspberries are high in vitamin C and are also a good source of both soluble and insoluble fiber.
