If you’re having trouble getting your family to eat more vegetables, maybe you should try a new tactic. Why not offer foods that have the nutrition of vegetables, but still have the sweet taste of fruit?  For vegetables that are yellow and orange, substitute apricots. They are a storehouse of vitamin A.  Vitamin A has recently been linked to  prevention of lung cancer.  Vitamin A protects not only from lung cancer but it also lowers risks of all types of cancer. You can meet your Vitamin A consumption by eating three raw apricots or 10 pieces of dried apricot per day. Dried apricots also supplies you with plenty of heart healthy potassium. The same serving also has 20% of the recommended iron allowance.

The ideal Apricot has a golden orange color and a pinkness blush that indicates sweetness. When ripe an apricot feels soft. When shopping for canned apricots check the label to be sure they are packed in juice and not in sugar syrup. When choosing dried apricots, look for ones that aren’t shriveled.

Treat apricots the  same as peaches. Leave them at room temperature until fully ripe then store in the refrigerator. After opening canned apricots, transfer them to a well sealed container and store in the refrigerator. Dried apricots should also be transferred to a tightly closed container and stored in  the refrigerator. To cook dried apricots, simmer them in orange juice or water until tender, then season with Cinnamon or other spices of choice.

If you find yourself with apricots that are shriveled or bruised, simply peel and pit apricots and run through a blender to make nectar.  Chill and drink or use in marinaded punches or sorbets. There are many ways to use apricots. Simmer in spiced cider until fragrant. Slice and stir fry with chicken. Chop and add to dressing. Add to fruit salads and compotes. Arrange on a cheese tray. Add to dried prunes and figs and make a condiment for roast meat. Chop and add to cake, quick  breads and muffins mixtures. Any way you prepare Apricots they are nutritious and delicious.