RECIPES : APRICOTS
Written by Arielle Kestenbaum | Reviewed by Nikita Kapur, MS, RDN, CDN, CLT
Apricots are currently in season and a delicious fruit indicating the start of summer. It’s dried and frozen forms are available all year long, but fresh apricots are available in North American only in the months of May-August. Apricots have an abundance of different vitamins and minerals including, vitamin C, vitamin A, potassium and copper. They are also very high in fiber, which is important supporting a healthy digestive tract. Because of its richness in vitamin A, (in particular carotenoids) apricots provide retina protection, help reduce macular degeneration and improve eyesight. Apricots can be prepared in many different ways and incorporated into a variety of different meals. Here are three healthy and delicious recipes that will allow you to add more apricots into your meals this summer!
1. Summer Apricot And Feta Salad
- a few handfuls of lettuce or salad greens of your choice
- 4-6 fresh apricots, quartered (about 2-3 per person depending on size)
- feta cheese, crumbled, to taste
1. 1 tsp dijon mustard
2. 1 tsp maple syrup
3. 2 tbsp apple cider vinegar
4. 5 tbsp extra virgin olive oil
5. a squeeze of fresh lemon juice (about a tbsp.)
6. sea salt
8. a few sprigs of fresh tarragon, finely sliced
2. Pasta With Chicken And Apricot
1. 4 oz whole wheat pasta
2. 6 fresh apricots, cut into quarters
3. 1 whole chicken breast, cooked and diced
4. 2 small zucchini, julienned
5. 1 red bell pepper, julienned
6. 1 tbsp chopped fresh basil or 2 tsp dried
7. 2 tsp olive oil
- Cook pasta per package directions; drain and let cool.
- Combine pasta, apricots, chicken, zucchini, red pepper, and basil in a bowl
- Toss with olive oil
3. Apricot Granita
1. 1 ½ lbs fresh apricots, pitted and chopped
2. 3 ½ cups water
3. 1/8 tsp salt
4. t tbsp. lemon juice
5. ½ tsp vanilla abstract
6. fresh mint to garnish
- In a medium-sized sauce pan, add apricots, water, and salt. Bring to a boil.
- Reduce heat to a simmer, stirring occasionally until apricots have broken down, about 15 minutes.
- Pour mixture into a fine-mesh sieve over a shallow baking dish. Press purée with the back of a spoon to push pulp and juice through sieve.
- Scrape underside of sieve, bottom and sides of sieve to get as much apricot juice into dish. Discard solids.
- Whisk in lemon juice and vanilla extract
- Freeze for 2 hours. Scrape mixture with a fork from outer edges to center of the dish. Freeze for 30 minutes
- When ready to serve, spoon into serving dishes and garnish with fresh mint.