Apricots are like a great blend of both plum and peach. You get both sweetness and tartness in this amazing fruit, and it’s only 17 calories. Better yet, they are full of beta-carotene, fiber and pack a punch of antioxidants in each bite.
Ways to Eat Apricots
Fresh – Grab and go!
Choose apricots that are both firm and plump, and a yellow/orange/red color. Allow them to ripen at room temperature, and store them in the refrigerator for up to 5 days in a closed container. To hurry ripening, place them in a brown paper bag and keep it closed and away from light.
Dried – Dried Apricots by Martha Stewart
- 10 to 11 apricots, pits removed, halved or quartered and 2 tablespoons sugar, or more to taste
- Heat oven to 225 degrees. Line a baking pan with parchment paper (or a Silpat baking mat, if you’re drying figs). Arrange the fruit, cut sides up, spaced 1/2 to 1 inch apart, on the pan. Sprinkle 1 tablespoon sugar over fruit; depending on fruit’s tartness, add more sugar.
- Transfer pan to oven; dry until the fruit has shriveled, edges have dried, and centers are still juicy; timing will vary according to a variety of fruit, ripeness, and size, 1 1/2 to 4 hours. If juices start to run, baste with juices every hour. Transfer pan to a cooling rack; remove from pan while still warm.
- Clean the fruits and cut them into halves.
- Remove the pits but be sure not to peel the apricots.
- Place them in a medium saucepan and cover them with water.
- Poach the apricots for about 8 min. or until very tender.
- Remove them from the poaching liquid and serve them warm.
Here’s another delicious recipe for you to try: Hempseed Apricot Chews
Apricots can be used in cakes, crumbles, pancakes, donuts, glazes, and salads.
So…what are you going to make?