Vibrant VoyaGers

Apricots are our summer gift

When traveling, there is a mutually influencing phenomenon that occurs, often unknown at the time, but widely impacting in years to come. The voyager brings to the locals as much as he/she takes away. The apricot, our short-lived summer gift, is perhaps the greatest example of this exchange, as it brings its cultural past to bear fruit in our soil after a journey of centuries.

The native background of the apricot is assumed to be Chinese, yet its true origin remains a mystery. One thing is certain; this relative of the peach has had a unique cultural journey. Finding its way to Armenia along the Silk Road, it is often thought to be native to Eastern Europe. Later, Roman General Lucullus is thought to have brought the fruit west, where it was introduced to Greece by Alexander the Great. Today, the apricot has spread to all parts of the globe, wherever climates will support it.

Its appearance in Spanish missions along the Californian coast in the late 18th century marked the fruit’s official, first recorded presence in the United States. Since then, these seedlings have become a large part of American fruit production. Apricots in the United States are grown primarily in the sunny orchards of California, which provide the perfect climate for their cultivation. Today, the United States joins Turkey, Italy and France as the leading producers of apricots around the world.

Like any traveler, the apricot brings tales to accompany its cultural past. Its famously short harvesting season has given rise to the common Egyptian Arabic expression “in apricot season,” generally uttered in response to an unlikely prediction. In early history, laetrile, a chemical found in apricot seeds, was thought to be a treatment for tumors and ulcers (a belief later proven false), and traditional Chinese medicine considered apricots helpful in regenerating bodily fluids, detoxifying the body, and quenching thirst.

But north or south, east or west, there’s no denying that this fruit has provided us with a myriad of nutrients for our health. The apricot is rich in a wide variety of carotenoids and antioxidants that help prevent heart disease and reduce cholesterol levels. The vibrantly hued fruits are full of health-boosting beta-carotene, fiber, potassium, and Vitamins A and C.

The sight of the small golden fruit, the feel of its velvety skin and flesh and the taste of its smooth and sweet juice are among the first signs of summer. Because their peak season is short, between May and August, take advantage of fresh, in-season apricots as much as possible. Use them in chicken or vegetable stews to create a unique Middle Eastern flavor, or slice them into hot and cold cereal, green salad and whole grain pancake batter for a tangy twist to your everyday meals. Its apricot season now, so take this time to enjoy this well-cultured fruit, the succulent flavor and natural health benefits it has come to bring us.

Megan Lucero