Apricots are a yellow, sometimes rosy fruit, which is similar to a small peach. The origin of the apricot is disputed, but Spanish explorers brought it to the United States and planted in the gardens of Spanish missions. Today most apricots in the US come from California, Washington, and Utah.
Apricots can easily be included to the diet. Add them to cereals, yogurt, cottage cheese, smoothies or served on top of waffles, and pancakes. They can also be pureed and used as a fat substitute in recipes. You can also enjoy them fresh, dried, or canned as a snack. And don't forget, if you have a sweet tooth, apricots make great jams too.
Chefs have found apricots are compatible and combined easily with a variety of other ingredients such as caramel, chicken, couscous, duck, ice cream, lamb, nuts, pork, raisins, rice, and salad. Apricots work very well with herbs and spices such as basil, cumin, curry, garlic, nutmeg, and tarragon.
Try this Apricot -Lemon Chicken recipe below or the Apricot Smoothie recipe in Flavorful Fortified Food - Recipes to Enrich Life.
Apricots can easily be included to the diet. Add them to cereals, yogurt, cottage cheese, smoothies or served on top of waffles, and pancakes. They can also be pureed and used as a fat substitute in recipes. You can also enjoy them fresh, dried, or canned as a snack. And don't forget, if you have a sweet tooth, apricots make great jams too.
Chefs have found apricots are compatible and combined easily with a variety of other ingredients such as caramel, chicken, couscous, duck, ice cream, lamb, nuts, pork, raisins, rice, and salad. Apricots work very well with herbs and spices such as basil, cumin, curry, garlic, nutmeg, and tarragon.
Try this Apricot -Lemon Chicken recipe below or the Apricot Smoothie recipe in Flavorful Fortified Food - Recipes to Enrich Life.
Apricot – Lemon Chicken
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/3 cup apricot spread or jam
2 tablespoons lemon juice
2 tablespoons water
2 teaspoons grated lemon rind
Combine curry powder, salt, pepper in a small bowl; rub mixture over chicken. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm. Add apricot spread, lemon juice, and water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/3 cup apricot spread or jam
2 tablespoons lemon juice
2 tablespoons water
2 teaspoons grated lemon rind
Combine curry powder, salt, pepper in a small bowl; rub mixture over chicken. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm. Add apricot spread, lemon juice, and water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.
| Recipe Nutritional Information Calories 245 Calories from fat 8 % Fat 2 g Saturated fat 0.6 g Mono Unsaturated fat 0.5 g Poly Unsaturated fat 0.5 g Protein 39.4 g Carbohydrate 14.5 g Fiber 0.3 g Cholesterol 99 mg Iron 1.4 mg Sodium 402 mg Calcium 24 mg (Source: www.myrecipes.com) |  Apricots are a good source of Vitamin A with 1/2 cup providing 1/3 of the daily Vitamin A needs. |
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