Fantastic Fruits


Commander's of Penmai
May 17, 2014
1. Fruits are low in calories and fat and are a source of simple sugars, fibre, and vitamins, which are essential for optimizing health.
2. Fruits provide plenty of soluble dietary fibre, which helps to ward of cholesterol and fats from the body and to get relief from constipation as well.
3. Fruits contain many anti-oxidants such as poly-phenolic flavonoids, vitamin-C, and anthocyanin. These compounds, help human body from oxidant stress, diseases, and cancers, and help to develop capacity to fight against ailments by boosting the immunity level. Many fruits, when compared to vegetables and cereals, have very high anti-oxidant value, which is something measured by their "Oxygen Radical Absorbent Capacity" or (ORAC).
4. Anthocyanin are flavonoid category of poly-phenolic compounds found in some "blue-fruits" like blue-black grapes, mulberries, acai berry, chokeberry, blueberries, blackberries, and in many vegetables featuring blue or deep purple colour. They have potent anti-oxidant properties, remove free radicals from the body, and offer protection against cancers, aging, infections, etc. These pigments tend to concentrate just underneath the skin.
5. Fruit are rich in vitamins, minerals, micro-nutrients, anti-oxidants, which helps the body prevent or at least prolong the natural changes of aging by protecting and rejuvenating cells, tissues and organs.
Fruit to Be Included In Our Daily Diet
It is recommended to eat at least 2-3 servings of fresh fruits every day and the maximum is infinite.
One fruit serving is about 250 g of cleaned, edible-portion of the fruit, excluding discards like peel, seeds, etc.
Seasonal fruits should be included in the daily diet with variety of fruit's type, colour, and flavour to get maximum health benefits. Yellow and orange colour fruits are rich sources of α and β carotenes, zea-xanthines and crypto-xanthine, while blue, black colour like black or blueberries are a good source of poly-phenolic anthocyanin anti-oxidants.
Selection of Fruits
Organic fruits have maximum nutrition benefits. Organic fruits tend to be smaller but they feature special flavour and richness in vitamins, minerals and stuffed with numerous anti-oxidants.
Choose fruits that are fresh, bright in colour and flavour and feel heavy in hands. Fruits with blemishes, spots, molds, and signs of insecticide spray should be avoided. A whole fruit should be bought instead of section of them (for example, buying a small size watermelon instead of a section of big size melon).
Dry Fruits
Dry fruits are rich source of nutrients such as vitamins and minerals. Consumption of some dry fruits daily enhances the overall bioavailability of nutrients. Try raisins (dried grapes), apricots, and dates etc. which are very good in iron, calcium, zinc, selenium and manganese. Mixing dry fruits with some fresh fruits would help you get vitamin C which in-turn facilitates complete absorption of iron inside the stomach.


Commander's of Penmai
May 17, 2014

[h=2]AppleFruit Nutrition Facts[/h][h=2][/h][h=2]Delicious and crunchy apple fruit is one of the most popular fruits, is packed with rich phyto-nutrients indispensable for optimal health. The antioxidants in apple have much health promoting and disease prevention properties.[/h]Scientific name: Malus domestica.

Apples are obtained from the medium-sized tree belonging to the Rosaceae family and the tree is originated in the mineral-rich mountain ranges of Kazakhstan, and now being cultivated in many parts of the world.

Apple fruit features oval or pear shape; and the outer skin has different colours depending upon the cultivar type. Internally, the juicy pulp has been off-white to cream in colour and has to mix of mild sweet and tart taste. Its seeds are inedible because of their bitter taste.
Hundreds of varieties of apples are either eaten as table fruits or as dessert fruit. Some of the apples are sought-after in cooking and baking too.

[h=3] Health Benefits of Apple[/FONT][/h]
Deliciousand crunchy apple fruit is notable for its impressive list of phyto-nutrients,and anti-oxidants which components are essential for normal growth, developmentand overall well-being.

Applesare low in calories; 100 g of fresh fruit slices provide only 50 calories, containno saturated fats or cholesterol and is rich in dietary fibre, which helpsprevent absorption of dietary-LDL or bad cholesterol in the gut and the fibrealso saves the colon mucous membrane from exposure to toxic substances bybinding to cancer-causing chemicals inside the colon.

Theyare rich in antioxidant phyto-nutrients
flavonoids and polyphenolics. The total measured anti-oxidantstrength(ORAC value) of 100 g apple fruit is 5900 TE. Someof the important flavonoids in apples are quercetin,epicatechin, and procyanidin B2 andalso good in tartaric acid that gives tart flavour to them.

Itcontains good quantities of vitamin-C and beta-carotene. Vitamin C is a powerful naturalantioxidant and helps the body develop resistance against infectious agents andscavenge harmful, pro-inflammatory free radicals from the body.

Itis a good source of B-complex vitamins such as riboflavin, thiamine, andpyridoxine (vitamin B-6) which help as co-factors for enzymes in metabolism andin various synthetic functions inside the body.

Applealso contains a small amount of minerals like potassium, phosphorus, andcalcium. Potassium is an important component of cell and body fluids helpscontrolling heart rate and blood pressure; thus, counters the bad influences ofsodium.[h=3] [/FONT][/h]


Commander's of Penmai
May 17, 2014
Welcome and thank you SS and SV.

Apple - 1

Nutritional Information for Apples

Vitamin C - a powerful natural antioxidant capable of blocking some of the damage caused by free radicals, boosting the body's resistance against infectious agents.

B-complex vitamins (riboflavin, thiamine, and vitamin B-6) - these vitamins are key in maintaining red blood cells and the nervous system in good health.

Dietary fibre - A diet high in fibre can help prevent the development of certain diseases and may help prevent the amount of bad cholosterol in blood from rising.

Phytonutrients - apples are rich in polyphenolics compounds". The phytonutrients help to protect the body from the detrimental effects of free radicals.

Minerals such as calcium, potassium, and phosphorus.

Some Health benefits:

1. Apples are filled with soluble fibre (5 grams) which reduce intestinal disorders, including diverticulitis, haemorrhoids and possibly some types of cancer. It cleanses and detoxifies, which helps eliminate heavy metals, such as lead and mercury.

2. Apples strengthen the heart, quench thirst, lubricate the lungs, decrease mucous and increase body fluids.

3. Apple cider vinegar can help prevent the formation of kidney stones.

4. Eating apples daily can reduce skin diseases.

5. Eating an apple before a meal help to lose weight.

6. An apple has only 50-80 calories and has no fat or sodium.

7. Apples are packed with vitamins C, A, and flavonoids and with smaller amounts of phosphorus, iron and calcium.

8. Apples provide a source of potassium which promotes healthy heart.

9. A paste of apple diluted with milk, is an excellent face mask.

10. Apple juice applied to the scalp helps to keep away dandruff.

Interesting apple facts:

· There are more than 7,500 varieties of apples.

· The apple tree is a member of the rose family.

· When one eats an apple one consumes a lot of air.

· Apples have 5 percent protein.

· Apple trees can live to be 100 years old!

· The largest apple weighed three pounds.

· In ancient Greece when a man proposed to a woman he would toss her an apple and if she decided to catch it, it meant she accepted.

· The original proverb about eating an apple a day, which came about in 1866, was: "Eat an apple on going to bed, and you'll keep the doctor from earning his bread."

· It takes the energy from 50 leaves to produce one apple.

To get the most from eating power food apples:

· Eat apples with skin to get the nutrients; many of the nutrients are in the skin or just under the skin (most of the vitamin C and vitamin A are in the skin).

· The most common pesticides found on apples are Permethrin and DDT. Non organic apples are often waxed which is not digestible. So, always buy organic apples or if cannot, wash them thoroughly before use preferably with a fruit and vegetable wash or peel them.


· As apple seeds are toxic when eaten in high doses, they should be avoided by pregnant or breastfeeding women and children.

· Apple juice concentrate can be full of arsenic when it is not organic but no arsenic in organic apple juice.
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Commander's of Penmai
May 17, 2014

Benefits as –


The ability of apples to decrease oxidation of cell membrane fats is especially important to cardiovascular system since oxidation of fat (called lipid peroxidation) in the membranes of cells that line in blood vessels is a primary risk factor for clogging of the arteries (atherosclerosis) and other cardiovascular problems.

It also lowers risk of asthma and risk of lung cancer. It provides with about 8 milligrams of vitamin C as the recycling of vitamin C in the human body depends on the presence of flavonoids and apples provide those flavonoids.

- Asthmatics who drink apple juice daily will encounter less wheezing and asthma attack due to the high vitamin C and anti-oxidant compounds. Apple intake show better risk reduction for asthma than total combined fruit-plus-vegetable intake. Apples' anti-asthma benefits are associated with the antioxidant and anti-inflammatory nutrients found in this fruit.

Moderate exercise is good. But intensive or strenuous work-out/trainings will create oxidative stress in the body. Drinking apple juice after trainings will neutralize the harmful oxidants, replenish the vitamins/minerals, and reverse muscle tiredness and muscle stiffness.

Atherosclerosis: The high LDL cholesterol in the body is dangerous when there is oxidative stress occurring. The high anti-oxidant compounds from apple will help neutralize the oxidation and reducing the danger of the plaque build-up and clogging of the arteries that lead to atherosclerosis. Regular consumption of apple juice that is rich in vitamin C will retard the development of hardening of the arteries.

Blood Sugar

The polyphenols in apples are capable of influencing digestion and absorption of carbohydrates, and improve regulation of blood sugar. The impact includes:

Slowing down of carbohydrate digestion - Quercetin and other flavonoids found in apples act to inhibit carbohydrate-digesting enzymes like alpha-amylase and alpha-glycosidase. When these enzymes are inhibited, carbohydrates are broken down less readily into simple sugars, and fewer loads is placed on our bloodstream to accommodate more sugar.

Reduction of glucose absorption -
Polyphenols in apples lowers the rate of glucose absorption from the digestive tract which also lessens the sugar load on bloodstream.

Stimulation of the pancreas to put out more insulin -
Getting sugar out of the bloodstream requires the help of insulin, a hormone produced by the beta cells of pancreas. By helping to produce more insulin the polyphenols found in apple help to keep blood sugar level in balance.

Bone Protection: The high potassium content prevents loss of calcium in the blood which in turn helps prevent loss of calcium in the bones. Daily eating/drinking an apple helps preserve bone density and prevent osteoporosis.

Breast Cancer - An apple a day may help prevent breast cancer.


The cardiovascular benefits of apples are two aspects of apple nutrients: their water-soluble fibre (pectin) content, and their unusual mix of polyphenols. Total cholesterol and LDL-cholesterol are both decreased through regular intake of apples. The antioxidant composition provides with protection from oxidation of fats (called lipid peroxidation), including fats found in the bloodstream (like triglycerides) or fats found in the membranes of cells linking to blood vessels. Decreased lipid peroxidation is a key factor in lowering risk of many chronic heart problems. Quercetin content of apples provides the cardiovascular system with anti-inflammatory benefits.

Cancer and Alzheimer's

Quercetin is a nutrient found in apples and is known as a flavonoid. This flavonoid is believed to have the potential to help prevent different cancers including lung and breast cancer. It is also believed that quercetin may help prevent damage done by free radicals. Free radicals are atoms that have unpaired electrons. These unpaired electrons can result in damage to a cell and even to DNA. The damage caused by free radicals has been linked to different age-related diseases including Alzheimer's. Quercetin has the ability to neutralize free radicals, helping to prevent such diseases.

Cholesterol - Those who ate apples everyday had 23% less bad Cholesterol (LDL) and more good Cholesterol in just six months.

Constipation: Drinking apple juice mixed with carrot juice is a sure way to ease constipation. If badly constipated, keep drinking this combination until bowel moves, and it will.

Dementia - Apple may help protect neuron cells against oxidative stress-induced neurotoxicity which could reduce the risk of developing neurodegenerative disorders such as Alzheimer’s disease.

Dental Care: Chewing on an apple helps clean the teeth and maintain healthy gums. The anti-septic effects keep bacteria and viruses away; and reduce the incidences of cavities in teeth.

Green apples are great to be consumed by diabetics for its fibre. It help lower the risk of diabetes for people who ate three servings per week of apples, grapes, raisins, blueberries or pears had a 7% lower risk of developing type 2 diabetes.

Digestion: It contains a natural laxative. When drunk as juice, it helps aid bowel movements. It is most effective when mixed with carrots and spinach juices. Due to its gel-forming fibre, pectin, it improves the intestinal muscle’s ability to push waste through the gastrointestinal tract. Regular bowel movements mean lower chances of colon cancer.

Apple is one of the best sources of malic acid that plays an important role in improving muscle performance, reversing muscle tiredness after exercise, prevent muscle stiffness, and generally reducing lethargy and increasing energy levels. This makes it a great help for people suffering from fibromyalgia.

Immune System - Apples are rich in several vitamins including Vitamin C, Vitamin A, and Vitamin E. Vitamin C help to boost the immune system. The vitamins A and E help to reduce the risk of of developing heart disease, diabetes, and even asthma. Apples are also a good source of pectin and boron. Pectin is a soluble fibre that can help regulate the digestive system and lowers blood pressure, glucose levels, and bad cholesterol. Consumption of boron can support bone and brain health.

Natural Toothbrush

Eating an apple can be a good support for keeping the mouth healthy. They help clean the teeth by abrasion as they have a firm texture to bite into, and their mildly acidic nature also helps remove plaque and stains from teeth, so apples are great to eat after a meal or strong colour drink such as a coffee. Drinking a glass of water after the apple is even better as this then washes away acidic saliva and also any plaque residue.

Neurological Health - Apples are good for neurological health as it contains an antioxidant called "quercetin" which reduces cellular death caused by oxidation and inflammation of neurons.

Weight Loss

Eating foods high in fibre helps a person to feel full and prevent cravings that could result in overeating because as fibre causes the digestive process to slow down and the feeling of being full lasts longer. Apples are good as they are rich in fibre but are also low in calories.

Stroke - The intake of apples is related to a decreased risk of thrombotic stroke.
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Commander's of Penmai
May 17, 2014
Apple - 3

In A Nutshell

Apples can help reduce the risk of Prostate Cancer, Colon Cancer, and Lung Cancer. At the same time apples may decrease the cholesterol levels, prevent dementia, and prevent overweight problems. One medium raw apple with skin which is about 3 inches in diameter and weighs about 182 grams.

The Nutrients in it are -
- Vitamin A
- Vitamin B1, Thiamin
- Vitamin B2, Riboflavin
- Vitamin B3, Niacin
- Vitamin B5, Pantothenic Acid
- Vitamin B6, Pyridoxine
- Vitamin B9, Folate, Folic Acid
- Vitamin C
- Vitamin E
- Vitamin K
- Choline
- Betaine
- Protein
- Calcium
- Iron
- Magnesium
- Phosphorus
- Potassium
- Sodium
- Zinc
- Copper
- Manganese
- Fluoride
- Phytosterols
- Natural Fats
- Omega 3 Fatty Acids
- Omega 6 Fatty Acids
- Natural Sugars
- Carbohydrates
- Dietary Fiber
- Starch
- Calories

According to these Nutrients, the Health Benefits of Apples are:

Dietary Fiber:
- Normalizes Blood Sugar Levels
- Normalizes Cholesterol Levels
- Regularizes Bowel Movement
- Helps prevent constipation
- Helps prevent hemorrhoids
- Supports Weight Loss

Vitamin C:
- Improves wound healing
- Prevents cells from damages
- Improves gums health
- Improves teeth health
- Improves Immune System
- Protects from free radicals
- Reduces Aging
- Lowers Risks of some Cancers
- Improves Iron absorption
- Improves Lung health
- Prevents from frequent colds
- Protects from frequent infections

Vitamin K:
- Improves blood clotting
- Reduces bleeding
- Improves kidney function
- Improves bone growth
- May protect from osteoporosis
- May protect and cure from some cancers

Omega 3 Fatty Acid:
- Reduces Inflammations
- Protects blood from over-clotting
- Reduces Cholesterol
- Reduces lipids
- Lowers Risk of atherosclerosis
- Lowers Risk of obesity
- May Reduce Growth of Cancer cells
- Prevents depression
- Protects from cardiovascular disease
- Helps protect from type 2 diabetes
- Reduces fatigue
- Prevents from dry and itchy skin
- Strengthens hair
- Strengthens nails
- Improves concentration ability
- Reduces joint pain


Commander's of Penmai
May 17, 2014

Binomial name of apricots is Prunus Armeniaca from the family of Rosaceae. In Russian language apricot is called Aбрикос, which can be pronounced it like Abreekoss, or something like that. Some people believe that apricots are native fruits of Armenia, because of its scientific name Prunus Armeniaca which means Armenian Plum. Apricot trees are pretty sensitive to big temperature changes, but the healthier trees should be able to withstand those temperatures.

A yellow-orange fruit harvested from small trees has native to China, but are grown in many other regions of the world as well. The fruit resembles a smaller version of a peach and also has many uses. It could be eaten whole with the pit removed, processed into juice and preserves, or could be an ingredient in many recipes. Apricots may be preserved through drying which allows them to be used whenever they are needed. When cooked in liquid, the apricots would absorb some of the liquid and become softer and less chewy.

The Apricot belongs to the family Prunus armeniaca, of a Species Prunus, classified with subgenus Prunus. The apricot is called as golden orange fruit due to its velvety skin and sweet, fine, smooth textured flesh is steeped in multicultural folklore. Apricot fruit has a high content of beta-carotene; beta-carotene which is found in apricots is converted to vitamin A in the body. Other Nutritional contained in fruits include apricots are vitamin C iron and fiber content.

Nutrition Facts

Full of fragrance and sweet, golden-orange apricots are another summer season delicacies of Asian origin. These much-prized fruits were first brought to Europe by Greeks, who named them as “golden eggs of the sun."

Botanically, the fruit is closely related to peaches and nectarine, sharing with them in the broaderRosaceae family of fruit-trees, within the genus; Prunus. Scientific name: Prunus armenia. Now-a-days, some of chief producing regions of this fruit are Turkey, Iran, Italy, France, Spain, Syria, Greece, and China.

The apricot is said to have originated in China. It spread from there to other parts of Asia, then to Greece and Italy.

It is recorded that the apricot grew in abundance in Virginia in the year 1720. In 1792 Vancouver, the explorer, found a fine fruit orchard that included apricots at Santa Clara, California.

The apricot is a summer fruit, and is grown in the Western United States. California produces 97 percent of the commercial apricot crop.

Only about 21 percent of the apricots produced commercially are sold fresh; the remainder are canned, dried, or frozen.

Apricot is a medium sized deciduous tree that grows best in well-drained mountainous slope soils.

During the spring, the plant bears plenty of beautiful pinkish-white flowers, which attract bees.

The fruits have almost uniform size, 4-5 cm in diameter, and weigh about 35 g. In structure; the fruit is a drupe, consist of a centrally located single seed surrounded by crunchy, aromatic edible flesh. The seed is enclosed in a hard stony shell, often called a "stone."

Fresh, ripe apricots have a sweet flavor similar to plums.

Sun dried organic fruits have concentrated nutrient values than fresh ones, although they are lesser in vitamin-C content.

Its seed is also edible and taste like that of almonds. Oil extracted from the seeds has been used in cooking.

Tree-ripened apricots have the best flavor, but tree-ripened fruit is rarely available in stores, even those close to the orchard.

The next best thing to a well-matured apricot is one that is orange yellow in colour, and plump and juicy.

Immature apricots never attain the right sweetness or flavor. There are far too many immature apricots on the market. They are greenish-yellow, the flesh is firm, and they taste sour.

Avoid green and shrivelled apricots.

The top 20 producing countries by quantity of Apricots in 2008 were: Turkey, Iran, Uzbekistan, Pakistan, Italy, Algeria, Japan, Morocco, Spain, Egypt, Syrian Arab Republic, France, Ukraine, China, Greece, USA, Afghanistan, Russia, South Africa, and Lebanon.

Benefits of Apricot

Apricots may be eaten raw in a soft diet. Ripe apricots are especially good for very young children and for older people. This fruit is quite laxative, and rates high in alkalinity. Apricots also contain cobalt, which is necessary in the treatment of anaemic conditions.

Apricots may be pureed for children who are just beginning to eat solid foods. Apricot whip for dessert is wonderful, and apricots and cream may be used in as many ways as possible. They make good afternoon and evening snacks.

Dried apricots have six times more sugar content as the fresh fruit. Persons with diabetic conditions must be careful not to eat too much dried apricot. Because of its sugar content, it is good when we need an energy boost.

Dried fruits should be put in cold water and brought to a boil the night before, or permitted to soak all night, before eating. Bringing the water to a boil kills any germ life that may be on the fruit. Sweeten only with honey, maple syrup, or natural sugars.

Apricots are considered well for cardiovascular health, excellent for eyes, they detoxify the blood, aid in digestion, and relieve constipation.

The iron and copper present in this fruit help in the formation of haemoglobin. Plus, being high in potassium, apricots help lower blood pressure.

Plus, they are helpful in the treatment of Alzheimer’s disease and memory loss. It is believed that apricots can cure problems like bleeding, infertility, spasms, and so on. Fresh as well as dried apricots can be used to get rid of dry cough.

Besides, this low-calorie fruit is useful in maintaining a healthy weight by facilitating weight loss. Moreover, one can use apricot kernel oil for skin care and to reduce issues like itching and irritation caused by eczema.

Apricot oil is believed to have anti-asthmatic properties, too.

Apricot is a golden-orange coloured fruit with a delicate flavor and velvety skin.

It is an excellent source of vitamin A and beta carotene. These compounds are beneficial for the eyes. Plus, the fruit is rich in potassium and soluble fiber.

It is packed with antioxidants and cancer-fighting nutrients.

It contains carotenoids such as Zeaxanthin and Lycopene. Zeaxanthin assists in protecting against age-related macular degeneration.

Lycopene, the bright red carotenoid, on the other hand, protects against heart disease by reducing LDL cholesterol.

It also boosts the immune system and fights breast cancer and prostate
cancer. Besides, this cholesterol-free fruit, related to the Peach family, is high in sugar but low in calories.

In addition, it is a good source of vitamin C and does not contain sodium.
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Commander's of Penmai
May 17, 2014
Apricot –1

Some More Health Benefits

Fresh fruits are low in calories, composing just 50 calories per 100 g weight. Nonetheless, they are rich source of dietary fiber, antioxidants, vitamins, and minerals.

The fruits are enriched with numerous health promoting phyto-chemicals; that helps prevent heart disease, reduce LDL, ("bad cholesterol") levels and offer protection against cancers.

Apricots are excellent sources of vitamin-A, and carotenes. 100 g fresh fruits have 1926 IU or 64% of daily-required levels of vitamin A. Both compounds are known to have antioxidant properties and are essential for vision.

Vitamin-A is also required for maintaining healthy mucus membranes and skin. Consumption of natural fruits rich in carotenes helps protect the body from lung and oral cavity cancers.

Fresh fruits contain vitamin-C, another natural anti-oxidant. Vitamin-C helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.

They are an also good source of minerals such as potassium, iron, zinc, calcium and manganese. Potassium is a heart-healthy mineral; an important component of cell and body fluids that help regulate heart rate and blood pressure.

The total anti-oxidant or ORAC value of raw apricots is 1115 umol TE/100 g. Much of this in these fruits comes from some important health promoting flavonoid poly phenolic anti-oxidants such aslutein, zea xanthin and beta cryptoxanthin. Altogether, these compounds act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging, cancers and various disease processes.

Zea-xanthin, a carotenoid selectively absorbed into the retinal "macula lutea" in the eyes where it is thought to provide anti-oxidant and protective light-filtering functions.

Thus, consumption of fruits like apricots rich in zea-xanthin helps eyes protect from age-related macular disease (AMRD), especially in the elderly people.


Commander's of Penmai
May 17, 2014
Apricot –2

Nutrients in One Pound

[TABLE="width: 328"]
[TD]2.1 mg[/TD]
[TD]4.3 g[/TD]
[TD]Vitamin A [/TD]
[TD]11,930 I.U.[/TD]
[TD]0.4 g[/TD]
[TD]Thiamine [/TD]
[TD].13 mg[/TD]
[TD]55.1 g[/TD]
[TD]Riboflavin [/TD]
[TD].17 mg[/TD]
[TD]68 mg[/TD]
[TD]Niacin [/TD]
[TD]3.2 mg[/TD]
[TD]98 mg[/TD]
[TD]Ascorbic acid[/TD]
[TD]42 mg[/TD]

Selection and storage[/FONT]

Apricotseason lasts from May until September. Buy fresh, well ripe fruits that featureuniform golden-orange colour and rich aroma.

Avoidthose with pale yellow colour as they were picked too soon. Ripened apricotsare delicate and should be handled with care. [/FONT]

Storethem in the refrigerator in an egg tray set at high relative humidity. Use themas early as possible.[/FONT]


Commander's of Penmai
May 17, 2014
Apricot –3

Preparation and Serving Method

Wash fresh fruits gently in cold water and pat dry in soft cloth. Ripe ones can be eaten as a whole including skin to get the maximum benefits.

· Sliced sections of the fruit can be a great addition to salads.

· They are also used jam, marmalade, syrup, and jelly preparation.

· Sun dried organic fruits can be used like raisins and currants in sweet/confectionary preparations.

Safety Profile

Dried apricots are often treated with sulphites to extend their shelf life by preventing oxidation and bleaching of colours, as in the case of other dried fruits like figs.

Sulphites treated bright orange-coloured fruits can cause acute bronchospasm in sensitized people who are suffering from asthma episodes.

Therefore, sulphite sensitive persons can instead safely use unsulfured dried fruits that have brown colour.

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