Apricot orchards are more common in Hunza and Nagar valleys, the legendary fruit of the valley. A family's economic stability is measured by the number of trees they have under cultivation. The juicy yellow fruit is the major diet in summers and dried and stored throughout the winters. The pits are cracked to obtain the kernel that is crushed to obtain the oil for cooking and for lamps. The hard shell is kept for fire fuel. The kernel and oil could be eaten from the variety of apricots with a sweet kernel, but the bitter kernel variety has oil containing poisonous prussic acid. Besides apricots, the Hunzakuts also grow apples, pears, peaches, mulberries, black and red cherries, and grapes. Mulberries, which resemble blackberries in size and shape, are a favorite fruit. When fully ripe, their flavor is sweet-sour but somewhat bland. The variety grown in Hunza is most likely a golden color - Witnessed this as we drove past the apricot laden roads, streets, hotels from Hussainabad to Aliabad to Karimabad and also caught sight of apple and cherry trees.
Hunzakuts take pride in growing their own plantations. Apart from their cherished gold trees (apricots) they cultivate other fruits and vegetables, some even go to the extent of growing mountain herbs in their gardens.
(Taken from the book - Gateway to Serenity The Karakoram Highway)
Ingredients:
200 grams of dried apricots / fresh ones
1 litre of water / or less depending on your preference of thickness
Sugar or Honey to taste - if you need to sweeten the juice
How to prepare:
Step 1: Soak the dried apricots in hot water for about an hour. You can use fresh apricots or a mix of fresh and dried ones.
Step 2: Traditionally the juice is kneaded using hands for hours until the apricots become soft. Mix completely with water.
Alternative solution: Simply mix the soaked apricots with water in a blender and blend through
Step 3: Strain the apricot juice and garnish with chopped apricot kernels
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