Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- 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.
- 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
- 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
- Cut pita bread in half. Open the “pocket.”
- Fill each pita half with 1/4 cup cottage cheese.
- Top cottage cheese with slices of apricots, cucumber and sweet bell pepper.
- 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
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