Small and brilliantly orange, apricots are one of summer’s first fruits. You can find them canned and dried all year long, but nothing tastes quite like a fresh apricot. They are sweet and tart at the same time with a definite smoothness that makes them such a treat. Apricots grow in the U.S. from May until August; they are imported from South America and New Zealand too, which is why you might see them fresh at other times of the year. I know that apricot jam is a favorite in my house, but they can be used in many culinary dishes and are a nice change from peaches and plums.
Apricots are healthy for you as well as delicious. They are full of vitamin A which is a powerful antioxidant. Antioxidants protect your body from damaging free-radicals. Vitamin A specifically preserves and improves eyesight. Free-radicals can deteriorate cells in the eye and damage blood supply which may lead to macular degeneration. Vitamin A protects against this. Vitamin C is also found in apricots. Vitamin C is also an antioxidant that protects the cells. It also lowers your risk of certain cancers and helps to regenerate vitamin E supplies. Vitamin C also improves the absorption of iron. Apricots are a good source of dietary fiber which assists you in maintaining a healthy weight and keeps the digestive system running smoothly. When shopping for apricots, look for ones that are a rich, deep orange color and avoid the ones that have a yellowish hue. Apricots should be a little soft, but not mushy. Don’t pick ones that are too firm either because those have not be en tree-ripened which means they are less sweet.
Below are three recipes to try with your apricots. The chutney and salsa recipes really let the true apricot flavor shine through and the muffins are great for a breakfast treat or snack. Apricots are a colorful and healthy way to get your vitamins A and C; they will melt in your mouth and are so addictive, you’ll be making these recipes all the time!
Melissa McCabe
Apricot Chutney
Ingredients
For Garam Masala
1 1/2 teaspoon ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
For Chutney
5 fresh apricots, pits removed, quartered
5 fresh red plums, pits removed, quartered
5 tablespoons granulated sugar
1 cup malt vinegar
1 teaspoon garam masala (store the rest in an air-tight container)
1/2 teaspoon chili powder
1 teaspoon salt
Directions
Place all ingredients in a medium saucepan. Stir and simmer. Reduce heat, cover, and cook over low for 20 minutes. Mash fruit to a pulp.
Cool and refrigerate before serving.
Apricot Salsa Recipe
Ingredients
1/2 cup chopped onion
1 (14 1/2 oz.) can whole tomatoes, drained, chopped
1 teaspoon chopped fresh ginger root or 1/4 tsp. ginger
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions
Spray medium saucepan with cooking spray. Heat pan thoroughly before adding ingredients. Add onion; cook and stir 3 minutes, until translucent and fragrant. Add remaining salsa ingredients. Bring to a boil; reduce heat. Simmer uncovered about 30 minutes or until sauce thickens; stir occasionally. Keep salsa warm. When ready to serve, remove and discard cinnamon stick
Apricot Muffins
Ingredients
2 cups flour
1/2 cup oats (not quick cooking)
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 teaspoon pumpkin pie spice
1 cup chopped, dried apricots
1/2 cup chopped walnuts (if desired)
2 eggs
1 1/3 cups milk
1/4 cup oil
Directions
Preheat oven to 350 degrees. Stir together flour, oats, sugar, baking powder, salt and spices. Add apricots and nuts, stir just until blended. Beat together eggs, milk and oil. Add all at once to flour mixture, stirring only until all flour is moistened. Fill greased muffin cups 2/3 full. Bake for 25-30 minutes or until golden brown. Remove from oven and cool at least 10 minutes before serving.
