A fresh ripe apricot is so delicious all on its own. Enjoy this summery fruit as is, with a dollop of yogurt or with some crumbled blue cheese and a drizzle of honey.
For a light spring-summer salad, try our recipe for Herby Apricot Salad with Pistachios and Feta. Sliced apricots pair well with fresh greens, crunchy pistachios and salty feta cheese.
Want to enjoy high potassium apricots all year long? Our recipe for Chocolate Dipped Dried Apricots is going to knock your socks off. It’s so good as a snack and you can even make a big batch, wrap them nicely and give them out as holiday or party gifts.
- 1 head of lettuce, torn, washed, and spun dry
- 2 fresh apricots, halved, pitted, and sliced thin
- 1/4 Cup pistachios, rough chopped
- 1/2 Cup fresh parsley leaves, rough chopped
- 2 ounces feta cheese, crumbled
- 4 Tablespoons olive oil
- 1 Tablespoon chopped fresh parsley
- 1 Tablespoon lemon juice or white vinegar
- salt and pepper, to taste
- Combine the lettuce, apricots, pistachios, parsley and feta in a large bowl.
- Whisk together the olive oil, parsley, lemon (or vinegar) and salt and pepper.
- Drizzle over the salad.
- 1/2 Cup chocolate chips, disks or morsels (semisweet, bittersweet, or dark)
- 2 Cups dried apricots
- Line a sheet tray with parchment paper and set aside.
- In the microwave or in a heat-proof bowl over a pot of simmering water, melt the chocolate. If using the microwave, vigorously stir your chocolate every 10 to 15 seconds to prevent burning.
- Quickly dip each apricot halfway in the chocolate and then lay on the parchment. Sprinkle with toppings while the chocolate is still wet.
- Once finished, place the baking sheet in the fridge or freezer for 15 to 30 minutes so the chocolate hardens.
- Store in an airtight container at room temperature or in the refrigerator.
- Topping ideas: chopped pistachios, cocoa nibs, chia seeds, hemp seeds, matcha tea powder, flaky sea salt
- May need to reheat the chocolate if it starts to harden midway through the dipping.