7 Apricots Recipes: Make Sweet, Precious Summer Memories 2022


Because it is able to reach full maturity much earlier than the vast majority of other summer fruits, the apricot, whose name derives from the Latin word for “precious,” is known as the “upright” fruit. The apricot is related to the peach, but it is smaller, has a pit that is smooth and oval, and has a flavor that is somewhat musty.

Although it is not known where apricots originated, it is known that they have been cultivated for over 4,000 years in China, India, and possibly even Armenia. This is despite the fact that their origin is unknown. Apricots eventually made their way through the territory of the Persian Empire and into the region of the Mediterranean, where they were warmly welcomed. The apricot was brought to the New World by Spanish explorers, and it was planted in the gardens of Spanish missions all over the Western United States. To this day, California is still one of the largest producers of apricots.

Apricots have been shown to be effective in treating a variety of medical conditions, including indigestion, constipation, earaches, fevers, skin diseases, cancer, and anemia. A substance known as laetrile is extracted from apricot seeds and given to patients with the intention of assisting in the treatment of cancer. Even as far back as the year 502, people believed that eating apricot seeds could help rid the body of tumors.

Apricots can be eaten fresh, but they can also be dried and used in other recipes. In addition, it is utilized in the production of beverages such as juice, jam, squash, and jelly. Look for apricots that are full and plump, with the most golden orange color they can muster. Steer clear of those that are very firm, pale yellow or greenish-yellow in color, have shrunken or are bruised.

apricotsrestaurant.com and whfoods.com can be found online. www.califapricots.com and Wikipedia.org are two good resources.

Image created by Fir0002 and made available under the Creative Commons license with the stipulation that it be shared similarly by others.

Crock Pot Lentil and Apricot Soup

Ingredients:

  • 1 cup red lentil
  • 1 onion, diced
  • 1 teaspoon oil
  • 1 garlic clove, finely diced
  • 4 1/3 cups water or 4 1/3 cups stock
  • 2 slices fresh ginger, thin
  • 1/2 teaspoon turmeric
  • 1 teaspoon cumin seed, ground
  • 1 teaspoon coriander seed, ground
  • 1 pinch chili powder or 1 pinch chili flakes, to taste
  • 1/4 cup dried apricot
  • lemon juice or lemon salt, to taste
  • salt and pepper
  • chopped cilantro, to taste, for garnish

Prep Time: 5 mins

Total Time: 12 hrs

Directions:

  1. Wash and drain lentils.
  2. Chop up everything that requires chopping and throw the lot in the crock pot.
  3. Cook on the AUTO setting of the crock pot Garnish with cilantro when serving.
  4. Really nice with crusty bread!

Servings: 4-6

Apricot Carrots

Ingredients:

  • 1 lb baby carrot
  • 2 tablespoons water
  • 1 tablespoon butter or 1 tablespoon margarine, melted
  • 1/2 cup apricot jam
  • 1 tablespoon lemon juice
  • 1/8 teaspoon mace

Prep Time: 5 mins

Total Time: 15 mins

Directions:

  1. Cook carrots, covered, in a small amount of boiling salted water for about 8 minutes or until tender.
  2. Drain thoroughly, return to saucepan.
  3. Combine butter, jam, lemon juice, salt and mace.
  4. Pour over cooked carrots.
  5. Cook, stirring constantly until carrots are evenly glazed and heated through.

Servings: 4

Couscous With Dried Apricots and Pistachios (Vegan)

Ingredients:

  • 3 cups vegetable broth
  • 4 1/2 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 2 1/4 cups couscous
  • 6 ounces dried apricots, thinly sliced
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly ground allspice
  • 1 1/4 cups unsalted pistachios, toasted then chopped coarsely
  • 3/4 cup green onion
  • 6 tablespoons fresh basil leaves, cut into ribbons

Prep Time: 10 mins
Total Time: 10 mins 

Directions:

  1. Combine broth, olive oil and salt in medium size saucepan. Bring to boil.
  2. Combine the couscous, dried apricots and spices in a large serving bowl. Add the boiling water. Cover immediately and let stand until the water is absorbed; approximately 5 minutes.
  3. Uncover couscous and fluff with fork. Cool.
  4. Bring salad to room temperature and stir in the pistachios, green onions and basil ribbons.
  5. Season with salt and pepper to taste.

Amaretto Apricots With Walnuts Teriyaki

Ingredients:

  • Walnuts
  • 2 cups walnut halves
  • 1/4 cup soy sauce
  • 3 tablespoons dark rum or 3 tablespoons sake
  • 2 tablespoons sesame oil
  • 1 garlic clove, crushed
  • 1 teaspoon ground ginger
  • Tabasco sauce
  • 1 tablespoon dark brown sugar
  • kosher salt

Assembly:

  • 2 -5 tablespoons Amaretto (or 1/2 teaspoon almond extract and 2 1/2 tsp. water) or 1 -3 tablespoon Amaretto, to taste (or 1/2 teaspoon almond extract and 2 1/2 tsp. water)
  • 1 (8 ounce) package cream cheese, softened
  • 1 lb dried apricot halves

Prep Time: 30 mins

Total Time: 50 mins

Directions:

  1. Line a jelly-roll pan with foil.
  2. Spread the nuts on the foil lined pan.
  3. Combine the remaining ingredients for the walnuts, except the kosher salt, in a saucepan and heat until the sugar is dissolved.
  4. Pour the sauce over the nuts, making sure to coat them well.
  5. Bake at 350 for 15-20 minutes.
  6. Place the toasted nuts on lightly oiled foil and sprinkle with the salt if desired.
  7. Assembly: Add the Amaretto to the cream cheese and mix well.
  8. Place a teaspoon of the cheese on each apricot and top with a walnut.

Apricot-Glazed Roasted Asparagus (Low Fat)

Ingredients:

  • 1 lb fresh asparagus spear  (ends trimmed)
  • 3 tablespoons apricot preserves
  • 1 tablespoon soy sauce
  • 1/8-1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • black pepper

Prep Time: 5 mins

Total Time: 20 mins

Directions:

  1. Rinse spears under cold water then pat dry with paper towels.
  2. Set oven to 375 degrees.
  3. Grease a large baking sheet.
  4. In a small bowl combine the apricot preserves with soy sauce, garlic powder and salt; pour over the asparagus on the baking sheet and toss using hands to coat with the mixture.
  5. Bake for about 10-15 minutes or until the asparagus is crisp-tender.
  6. Season with freshly ground black pepper to taste.

Servings: 4

Barley Salad With Almonds And Apricots

Ingredients:

  • 1 1/2 cups pearl barley
  • 4 1/2 cups water
  • 1 tablespoon canola oil
  • 1 red onion, thinly sliced
  • 3/4 cup dried apricots, sliced
  • 1/2 cup sliced almonds
  • 2 tablespoons chopped fresh parsley
  • 1 cup plain low-fat yogurt
  • 2 tablespoons honey
  • 1 lemon, juiced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1 pinch ground nutmeg

Prep Time: 1 hr 25 mins

Total Time: 1 hr 25 mins

Directions:

  1. Rinse barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley, and return to a boil. Cover, and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.
  2. Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.
  3. In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
  4. In a small bowl, mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg. Pour over the barley mixture ,and toss well to combine. Serve at room temperature.

Servings: 10-12

Apricot Glazed Chicken

Ingredients:

  • 6 skinless, boneless chicken breasts
  • 1 (10.75 ounce) can low-sodium chicken broth
  • 3/4 cup apricot preserves
  • 1 tablespoon light soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Directions:

  1. Spray a large skillet with nonstick cooking spray. Brown chicken in heated skillet.
  2. Add chicken broth, jam and soy sauce. Simmer for 20 minutes or until chicken is done (no longer pink in the center).
  3. Remove chicken from skillet. Add 1 tablespoon cornstarch and 1 tablespoon water to sauce to thicken (equal amounts more of each if you like it thicker). Return chicken to skillet and turn to coat thoroughly with sauce.

Servings: 4-6

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