With the arrival of spring, many fruits arrive on the market, among them, the apricot. This is a very delicate stone fruit that must be picked ripe to maintain all its aroma and flavour. It is eaten with the skin on and can be kept in the refrigerator in a strip or in a bag as long as it is perforated to avoid condensation that would cause it to spoil.
For every 100 grams it barely provides 40 calories, thanks to its high content of water and fiber, which is a very suitable food for low-calorie diets and will determine it in an ideal sweet treat to avoid being overweight. In addition, its content in beta-carotene (provitamin A), potassium, magnesium and calcium stands out.
Its iron and vitamin E content promotes heart health and its levels of vitamin C provide health and youth to the skin.
Its texture and flavor make it very versatile and it can be eaten raw or added to sweet preparations such as compote, jams, cakes, garnishes, sautéed or grilled, accompanying meat or fish with intense flavours.
Recipe 1. Apricot salad
Ingredients: apricots, cherry tomatoes, arugula, mozzarella, olive oil, salt flakes and black pepper.
Preparation: first, we peel and cut the apricots into slices, removing the central bone. In a frying pan, with a little olive oil, poach the apricots and add the whole cherry tomatoes and cook everything together for a few minutes. Once this time has passed, add flake salt to taste and serve the cooked apricots together with the cherry tomatoes on a plate. Then, we add a little arugula on top of the apricots and tomatoes and crumble a mozzarella, then add it to the salad. Finally, mix the salt by adding a little olive oil and rectifications of salt and pepper.
You can find the full recipe at @eliescorihuela.
Recipe 2. Vegetable spaghetti with apricot, goat cheese and sunflower seeds
Ingredients (1 person): half a zucchini️, 2 carrots️, 2 apricots️, a slice of curly goat cheese️, a handful of sunflower seeds, ️aove and salt.
Preparation: first we spiralize the vegetables. Then we put the vegetables with salt and a splash of extra virgin olive oil that lasts 2 minutes in the microwave. Meanwhile, brown the apricots in a pan with a little extra virgin olive oil and toast the sunflower seeds a little. To finish we can add a splash of milk and the chopped goat cheese until it melts and forms the sauce.
You can find the full recipe at @comer.realfood.
Recipe 3. Realfooders energy balls
Ingredients (10 units): 6 dried apricots, 6 pitted dates, 1 handful of peeled pistachios, 1 handful of roasted and peeled almonds, 2 tablespoons of hemp seeds and 150 grams of chocolate (minimum 85% cocoa).
Preparation: put all the ingredients in a food processor and chop until you get a paste with lumps. Then we form the balls with our hands, all of a single size, and we take them to the never for about 30 minutes to cool down. Melt the chocolate in a bain-marie and then submerge each ball until it is completely covered in chocolate. We will put it on vegetal paper and we will take them to the fridge so that the chocolate solidifies.
You can find the full recipe at @realfooding.
Recipe 4. Chocolate Stuffed Apricot Muffins
Ingredients: 4 ripe apricots, 1 tablespoon of sourdough, 90 grams of gluten-free oatmeal, 1 tablespoon of date cream, 1 soy yogurt, sugar-free chocolate (minimum 85% cocoa).
Preparation: we start by mixing all the ingredients and putting them in molds suitable for the oven. Then we stick half an ounce of sugar-free chocolate in each muffin and put them in the oven at 180 degrees for 25 minutes. Let cool on a rack and enjoy them.
You can find the full recipe at @paufeel.
Recipe 5. Apricot clafoutis
Apricot clafoutis – Catalina Prieto
Ingredients: 8 pitted apricots, 1 egg, two egg whites, ½ cup soy milk, ½ teaspoon ground cinnamon, ¼ cup cornstarch or almond flour, 1/3 cup date paste, ½ tablespoons zest of orange, ¼ tablespoon of ground cardamom, a pinch of salt, 2 tablespoons of vanilla extract, 1/3 cup of shelled and crushed pistachios, and butter to grease the pan.
Preparation: Preheat the oven to 180ºC and lightly grease a low baking pan with butter. In a bowl mix the milk, date paste, cornstarch, egg whites, egg, vanilla, cinnamon, cardamom, salt and orange zest. Using a mixer on medium speed, beat until well blended and foamy, about 5 minutes. Pour enough batter on the plate to a thickness of about 1 cm and bake for 2 minutes. After removing it from the oven, place the apricot pieces on the dough. Pour the remaining batter over the apricots. Then we bake until they are golden and the center is firm, between 40 and 45 minutes. Remove and let cool a bit. Sprinkle with ground pistachios and serve hot.
You can find this Catalina Prieto recipe here.
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