Apricot
No wonder Alexander the Great fell in love with apricots. The rosy-cheeked fruit is a symbol of vigour and good health. Alexander the Great introduced the drupe to Greece during fourth century B.C.E. The fruit’s bright golden hues come from high levels of carotenoids such as beta-carotene and lycopene, which protect against cancers and cardiovascular ailments. Apricots are a rich source of vitamin A, essential for healthy vision. Not only does the apricot enhance wellbeing, but it is also a versatile ingredient. Its firm flesh and velvety skin work well in both sweet and savoury dishes. Somewhere between a peach and a plum, its sweet-tart flavour complements the filling for pillowy honey shortcakes. Apricots also pair well with the rich buttery flavour of nuts. Cooking brings out the fruit’s sharp sweetness, offering a distinctive flavour to an apricot cake with rosewater and cardamom. The fruit is an exotic addition to chicken and vegetable stews, enhancing the flavour of lamb sosaties and adding a hint of sweetness to fried semolina dumplings. Whether it’s whipping up a fuss-free spring pudding or devouring an apricot and vanilla compote, the flavour of aromatic apricots will send you to dive in for seconds. It’s hard to resist the apricot’s blushing charm that makes your heart skip a beat.