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Apricots Originated in China. In Latin the name means "precocious" a named earned because it ripens earlier than most summer fruits. The Spanish missionaries carried the apricot to California where today more than 97% of the country's apricots are grown. Uses: Fresh apricots are eaten out of the hand; are fine stewed or baked, either by themselves, or with meat; are excellent in pies, puddings, cakes, and compotes; in or on ice cream and sherbet; and in molded deserts. Or try broiled apricots brushed before broiling with margarine and brown sugar. Rolling a thin strip of boiled ham around a fresh apricot wedge makes an interesting hors d'oeuvre. Apricots make excellent preserves. Commercially, great quantities of apricots are canned and some are dried, frozen, or made into preserves.
Serve As a fresh or stewed fruit; in desserts, as a filling and glaze on meats, baked goods, and as apricot liqueur. Calories 18 calories per apricot |