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
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