The Secret of A Great Cuisine Unveiled » greenish tinge http://agape-cookingthechineseway.com/blog Greater knowledge for experienced cooks|The Complete answer for beginners|Simple way and Easy Cook Recipes Sat, 03 Jul 2010 14:30:44 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 What’s the Apricot http://agape-cookingthechineseway.com/blog/2010/02/whats-the-apricot/ http://agape-cookingthechineseway.com/blog/2010/02/whats-the-apricot/#comments Sun, 07 Feb 2010 02:00:49 +0000 Agape Goon http://agape-cookingthechineseway.com/blog/?p=900 Yet Another Related Posts Plugin.]]> The small, smooth skinned fruit of the apricot tree, with sweet tasting orange flesh. Select firm, unwrinkled fruit with a deep colour and avoid any with blemishes or a greenish tinge. Apricots are also available dried, either whole, halved or in chunks. They are a good source of beta carotene, potassium and dietery fibre. Look for unsulphured dried apricots and Hunza apricots, which are not treated with sulphur dioxide.

Preparation: apricots can be eaten fresh, or cooked and pureed. Dried apricots can be chopped and eaten dry, or soaked overnight in fruit juice or water and then used like fresh apricots.

Uses: apricots can be used in fruit salads and pies, sweet sauces, jam and chutneys.

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