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Apricot

Pick it!

  • Choose plump, firm apricots with uniform yellow/orange color and no green or mush spots.
  • Apricots will ripen at room temperature, but placing apricots in a paper bag will speed ripening.
  • Ripe apricots will be slightly soft and can be eaten at any time.
  • If not eaten right away, ripe apricots can be stored in the refrigerator for a few days.

Try it!

  • Ripe apricots are great sliced and eaten raw
  • Substitute in any recipe that calls for peaches
  • Slice apricots in salads to add sweetness
  • Broil or bake, halve fruit, remove pit, bake until tender when pierced with fork, top with cinnamon-sugar or low-fat yogurt
  • For a sweet treat, sauté in a nonstick skillet with butter and cinnamon

Like it! Apricot Pitas

Ingredients

  • 1 piece of pita bread, preferably whole wheat
  • 1/2 cup cottage cheese, preferably low-fat or nonfat
  • 2 apricots, with seeds removed and thinly sliced
  • 4 thin slices of cucumber
  • 4 thin slices of red or green sweet bell peppers

Directions

  1. Cut pita bread in half. Open the “pocket.”
  2. Fill each pita half with 1/4 cup cottage cheese.
  3. Top cottage cheese with slices of apricots, cucumber and sweet bell pepper.
  4. Serve immediately as a snack or as a cold side dish.

Yield: 2 servings

Nutrition Facts per Serving: Calories 110; Fat 2g; Cholesterol 10mg; Sodium 320mg;Carbohydrates 16g; Fiber 2g; Sugar 6g; Protein 9g

© South Dakota Board of Regents

Program Materials

Colorful fact sheets, recipe cards and educational videos provide educators and families with fun, engaging tools to enhance any dietary curriculum in a variety of settings.

Quick resources are available in the fact sheets below. Download the zipped folder to use the lesson plan, sampling instructions, recipes and display materials in your educational program.