In Season: Apricots
Apricots are most delectable when eaten in season, through late spring and summer, and are recognized for their unique, slightly golden, orange-colored skin. Ranging in sweetness between a pear and a plum, the juicy burst makes apricots a tasty summer snack. In addition to taste, apricots are high in beta-carotene, which aids the body in protecting LDL cholesterol from oxidation and preventing heart disease. The antioxidant lycopene is abundant in apricots, so fill up on apricots this summer while they’re fresh!
>> Apricot Cobbler
1 3/4 cups mashed fresh apricots, pitted but
1 cup apple juice
1 cup pitted dates
1 teaspoon cinnamon
1/3 cup oatmeal
1/3 cup dates
1/2 teaspoon cinnamon
In a 6 x 10-inch baking dish, spread a layer of mashed apricots. Blend together apple juice and dates. Purée and add cinnamon. Pour the mixture over the apricots. Top off with mixture of oatmeal, dates, and a few dashes of cinnamon.
>> Couscous Salad with Apricots
350 grams couscous (12 oz)
16 apricots, peeled and thinly sliced
1 small cucumber, peeled and diced
1/2 cup pine nuts, lightly roasted
1/4 cup extra virgin olive oil
2 tablespoons fresh squeezed lemon juice
1/2 cup fresh parsley or mint, chopped
Salt and pepper to taste
Cook couscous as package instructions state. Toss couscous to fluff in a large bowl, add ingredients. Cover and refrigerate until serving. Serves 8.
>> Fresh Apricot Pasta Salad
4 ounces corkscrew pasta
6 fresh apricots, sliced
2 small zucchini, diced
1 tablespoon chopped fresh basil or
2 teaspoons dried basil
2 cups salad greens (optional)
Cook pasta, drain, let cool. Combine all ingredients in a large bowl. Use desired vinaigrette or oil.