United Flavors of America – Utah’s Apricots

Utah’s Apricots

Brought to Utah by Mormon immigrants, apricots thrive in the rich sediment that flowed down from an ancient ice age sea that had covered most of Utah. Just 1 cup of apricots provides 60% of the daily Vitamin A. Plus, its velvety orange flesh brims with beta-carotene, carotenoids and xanthophylls that help protect the eyes. Apricots are also a powerful source of catechins – a flavonoic phytonutrient and potent anti-inflammatory that helps control blood pressure. This fresh Apricot Chutney is a delicious complement to grilled meats: 4 cups cubed pitted apricots ½ cup packed light brown sugar ½ cup chopped red onion ½ cup vinegar ¼ cup golden raisins 2 tbsp honey 1 tbsp minced seeded serrano chile ½ tsp salt ½ tsp mustard seeds ½ tsp ground coriander ½ tsp groun cumin ½ tsp freshly ground pepper Combine all ingredients in a medium saucepan. Simmer on medium high heat until thick. Serve warm or at room temperature. Sources http://www.agclassroom.org/kids/stats/utah.pdf http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1827/2 http://www.whfoods.com/genpage.php?tname=foodspice&dbid=3 http://www.uen.org/utah_history_encyclopedia/f/FRUIT_INDUSTRY.html