In Season Now: 4 Fresh Apricot Recipes
Before peaches, plums and berries appear in markets, apricots arrive. Their season is fleeting, so I try to pick up fresh ones as soon as I see them. I pick the ripe apricots by color, orange-yellow to orange (green apricots will not ripen), and by making sure the fruit is soft and gives slightly to the touch.
An apricot's delicate outer appearance belies the powerful dose of nutrients inside: three apricots provide two-thirds of your daily recommended intake for vitamin A and healthy amounts of vitamin C and fiber, all for only 50 calories.
Here are my favorite EatingWell recipes starring fresh apricots:
Enjoy the fruits alone for a snack-or highlight their inherent sweetness in our Grilled Pork Tenderloin & Apricot Salad.
Originally from the Limousin region of France, clafouti is sort of a cross between a flan and a fruit-filled pancake. Cherries are traditionally the starring fruit, but this Apricot-Almond Clafouti is truly delish. (Psst: leftovers are a delicious breakfast treat.)
Romaine Salad with Chicken, Apricots & Mint-This bright and summery entree uses a savory apricot puree as both marinade and dressing, plus has fresh apricot wedges in the salad. Yum!
Phyllo desserts always look impressive without the struggle of rolling out pie dough. Ruffled Phyllo Tart with Spring Fruit combines strawberries, rhubarb and apricots for stunning results.
By Carolyn Malcoun
When associate editor Carolyn Malcoun came to Vermont to attend New England Culinary Institute, she knew she didn't want to work in a restaurant but knew that she wanted to do something in the food industry. Luckily she discovered EatingWell, where she's able to combine her love of food and writing.
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