Apricot Day 2025 is on Thursday, January 9, 2025: Is it okay to use the Apricot Scrub twice a day?

Thursday, January 9, 2025 is Apricot Day 2025. January 9 is National Apricot Day January 9 is Apricot Day

Very few people know that just three apricots will provide an individual with a third of your daily beta carotene demands. This is simply among the perks of this fruit that are commemorated on Apricot Day! Apricots are likewise rich in vitamin C, vitamin A and fiber.

Apricots have been grown by people for around 4,000 years. Initially from China, these healthy stone fruits migrated west and now around 95 % of the world's oranges are expanded in California.

To commemorate Apricot Day, a great concept is to prepare a meal like poultry tagine with oranges and almonds. These little orange fruits work out in both savoury and wonderful recipes, and many individuals are familiar with them in flans and breads. Oranges are available in dried and canned kind also, so they could deliver their perks all the time, not simply on Apricot Day.

You should only use the apricot scrub 3-4 days a week. Find a gentler cleanser to use on the other days. One that I would highly recommend is Loreal Go 360 Clean. Aveeno also makes great cleansers that are more gentle that you can use on days you're not using the apricot scrub. Make sure you moisturize your skin as well using a non-comedogenic moisturizer. Dry skin is much more vulnerable to acne-causing bacteria, and people also tend to want to pick at the dry skin on their face, which is just multiplying the bacteria and dirt that is getting into your pores.

I need an apricot chutney recipe, can anyone help here?

Cranberry and Apricot Chutney

about 3-1/2 cups

Prep: 10 minutes

Cook: 15 minutes

Ingredients

1-1/4 cups granulated sugar

1 12-ounce package cranberries

3/4 cup snipped dried apricots

3 tablespoons cider vinegar

3 tablespoons brown sugar

1 tablespoon minced fresh ginger

Directions

1. In a heavy large saucepan combine granulated sugar and 1/2 cup water. Cook and stir over medium-high heat until sugar is dissolved. Bring to boiling without stirring. Stir in cranberries, apricots, vinegar, brown sugar, and ginger; reduce heat. Simmer, uncovered, 5 minutes or until berries have popped and mixture starts to thicken. Remove from heat; cool. Cover and chill up to 4 days. Before serving, let stand at room temperature 30 minutes.

2. To serve, spoon chutney into a serving bowl. Makes about 3-1/2 cups.

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Slow Cooker Golden Fruit Chutney

Fruit, sugar, vinegar and spices blend to make a delightful condiment to serve with meat, poultry, fish or cheese.

Prep Time:15 min

Start to Finish:8 hr 15 min

Makes:4 1/2 cups

1 can (20 ounces) pineapple chunks in juice or syrup, undrained

2 packages (6 ounces each) dried apricots, coarsely chopped (2 cups)

1 cup golden raisins

1/2 cup packed brown sugar

1/2 cup cider vinegar

1 1/2 teaspoons ground ginger

1 teaspoon ground mustard

1/8 teaspoon ground red pepper (cayenne)

1. Mix all ingredients in 2- to 3 1/2-quart slow cooker.

2. Cover and cook on low heat setting 6 to 8 hours or until very thick. Cool about 2 hours.

3. Spoon chutney into container. Cover and store in refrigerator up to 3 weeks or in freezer up to 2 months.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

(Total time will vary with appliance and setting.)

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APRICOT CHUTNEY

This light colored apricot chutney is medium hot. For a milder version, omit the seeds from the peppers or use fewer peppers than the recipe specifies.

2 cups granulated sugar

2 cups firmly packed brown sugar,

2 cups currants,

2 cups cider vinegar

1 tbsp. finely chopped fresh ginger (or 3/4 tsp. ground ginger)

1 tsp. each dry mustard and ground allspice

Dash ground cloves

3 sm. dried hot chili peppers, crushed

2 tbsp. tamarino syrup (optional)

1 sm. lime, seeded and chopped

1/2 c. chopped onion

1 sm. clove garlic, minced or pressed

4 lbs. apricots, pitted and quartered

Combine granulated sugar, brown sugar, currants, vinegar, ginger, mustard, allspice, cloves, peppers, tamarino syrup (if you wish), lime, onion, and garlic in a 4 to 5 quart pot. Bring mixture to a boil, stir in apricots, and return to a boil. Reduce heat and simmer, uncovered and stirring often to prevent sticking, until slightly thickened (about 45 minutes).

Prepare 4 pint size canning jars, using the water bath method with a Canning Kettle. Process for 5 minutes. Makes 4 pints.

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APRICOT CHUTNEY

1 1/4 c. cider vinegar

1 3/4 c. sugar

2 1/2 lbs. ripe apricots

2 oranges

1 lemon

3 med. white onions

3 sweet red peppers or pimento

1 c. seedless raisins

4 oz. candied ginger, chopped

1 clove garlic, minced

1 tsp. salt

3/4 c. slivered almonds

1/2 c. cider vinegar

1 tsp. ground ginger

Yield: 3 to 5 pints, cooking time 1 1/4 hour.

In a heavy 4 to 5 quart pan, gently boil the vinegar and sugar for 5 minutes. Wash, pit, and chop the unpeeled apricots or peaches. You may use a meat grinder or food processor, if you wish. It is a matter of taste as to the size of the pieces. Add the fruit to the pan and simmer 10 minutes, uncovered. See but do not peel oranges and lemon. Finely chop them and the onions, and add to pan. Seed and chop the peppers in larger pieces for color effect. Add to pan with raisins, candied ginger, garlic and salt. Simmer 30 minutes, uncovered. Add the almonds, remaining vinegar, and ground ginger to the pan and simmer, uncovered, another 30 minutes to reduce the liquid, stir frequently to prevent sticking. Ladle immediately into sterile jars and seal carefully. Delicious relish with meat, poultry and especially with curries.

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APRICOT CHUTNEY

2 (15 oz.) cans apricots

2 c. brown sugar

2 c. white vinegar

1 c. chopped onion

1 c. golden raisins

2 apples, finely chopped

1/2 c. diced crystallized ginger

1 tbsp. mustard seeds

1 tsp. chili powder

1 tsp. ground cloves

1 tsp. salt

1 clove garlic, minced

Drain and chop apricots; reserve syrup. Heat apricot syrup and remaining ingredients, except apricots. In a large saucepan, simmer, covered, for 45 minutes. Add apricots; simmer uncovered an additional 45 minutes. Pour into sterilized jars; seal with paraffin. Makes about 4 cups.

5 a day fruits and veggies. What about dried apricots?

Sure, you can count the dried fruit. For sure. Dried fruit is a concentrated form of the nutrients in the whole fruit. Very portable, too.

The whole serving is composed of five apricots. A single apricot is 1/5 of a serving.

So five servings of apricots per day would be 25 apricots in a day. Probably not a good idea to get so much Vitamin A to the exclusion of other nutritions. A balance is important.

Also, drink plenty of water with dried fruit, so you don't get constipated.

Hope that helps.

** peace **