A divine combination
Samia Mounts
The Korea Herald
Publication Date : 19-07-2008




As I was looking out my kitchen window last week, I noticed an apricot tree across the street absolutely dripping with apricots ready to be picked. The sight brought back vivid memories of my father, who only liked to eat fresh fruit and vegetables straight off the vine, and who especially loved apricots.
My father used to take me by the hand to the apricot groves to pick sweet apricots. Dad was a kind man with enormous patience and love for all human beings. He also had many health issues that were kept in check by his healthy diet until his passing at the age of 88. He had diabetes, high blood pressure, and only one kidney. Despite all that, he was still able to lead a healthy, productive life, partly due to his eating habits.
My daughter, who has been visiting me for the last month, could testify to his healthy habits. She remembers grandpa giving her apricots or other fruits to eat. She too developed healthy eating habits. And when she's around, she tells me what she thinks of my recipes. I decided that since apricots are in season, I would honor both my father and daughter by developing a recipe featuring this delectable, nutritious fruit.
I was always under the impression that apricots were a subtropical climate fruit, but that is not true. They are actually native to temperate climates, such as that of Korea. What makes apricot trees so sensitive is that they do not tolerate temperature changes. Apricots are a member of the rose family, and they are related to peaches, cherries, and plums. These fruits are called "stone fruits," because of the single large pit at the center of the fruit.
Apricots are smaller than peaches, and the pit is easily removed when halved. The season for apricots is short, but apricots can be bought all year round in dried or canned form. Actually, dried apricots are more intense in taste and aroma, and are higher in fiber than fresh apricots. There are many varieties of apricot, including Tilton, Derby and Katy.
Apricot seeds grown in regions of the Mediterranean and central Asia are so sweet that they are substituted for almonds. The kernels are used to make many traditionally almond-based recipes, including marzipan, amaretto, amaretti biscotti, and oil used for cooking.
Apricot kernels should not be eaten in large quantities because of their cyanide content, but of course, most people only eat the flesh of the apricot.
The apricot fruit is produced in all parts of the world whose climates can support it, and it used all over the world in over 16,000 recipes. Quite impressive for such an unassuming little fruit!
Apricots are used in salads, dressings, appetisers, savoury entrees, and dessert cobblers. There are also pickled and brandied apricots. Apricots can be dipped in chocolate and made into many other mouth-watering desserts. They can also be made into liqueurs.
For my column, I decided to create a summer dish to excite the senses by combining savoury and sweet. I selected pork to represent the savoury, because it blends nicely with apricots.
According to the USDA Nutrient database, apricots are low in calories. One hundred grams of apricot flesh has 50 calories, 2gm of fibre, 2790 IU vitamin A, 3mg thiamin, 7mg vitamin C, 16mg calcium, and 23mg phosphorus. Dried apricots are 240 calories per 100gm with 7gm of fiber. Dried apricots are considered excellent for relieving constipation, and you only need to eat about three to get the desired effect.
Some interesting information for you: in William Shakespeare's famous play, A Midsummer Night's Dream, he refers to the apricot as an aphrodisiac. In John Webster's The Duchess of Malfi, he refers to the apricot as an inducer of childbirth. The apricot was once used to symbolise the female genitalia. The French word for apricot was slang for vulva during medieval France. Scandalous! Finally, the apricot is considered to have fertility-enhancing properties, according to the Chinese.
Apricot salad with pork
- 200gm cubed cooked pork
- 200gm apricots (about 4) cut into bite-size pieces
- 1/4 cup chopped Korean green onions
- 1/2 cup mayonnaise
- 1 teaspoon mustard
- 1/2 cup hot water
- 1/2 teaspoon salt
- 1 teaspoon Korean red hot pepper flakes
- 1/4 teaspoon black pepper
Mix pork, apricots, and onions. Set aside. Mix mayonnaise, mustard, and water. Add salt, red pepper, and black pepper, and mix well. Add the mixture to the pork mixture. Serve with rice or bread, or alone as a refreshing summer salad. Serves 2.
Samia Mounts is a long-time nutritionist and gourmet aficionado. She is the Assistant Principal at Seoul American Middle School.