Apricots

One of Nature's Most Precious Fruits

Apricots are great cooked, raw, or dried. If you've never tried them before, these great recipes will help you get started. Apricots are usually available mid-February through mid-August.

Fascinating Fact...

Apricots originated in China!

Apricot Stir Fried Pork

1# boneless pork, cubed
1 Tbsp cornstarch
2 Tbsp vegetable oil
1 can (15 1/4 oz.) apricot halves
1 Tbsp soy sauce

Glaze Sauce

1 Tbsp corn starch
1 Tbsp soy sauce
1 Tbsp white distilled vinegar
1 1/2 tsp Dijon mustard

Start by making the glaze sauce. Simply mix the ingredients together and set aside for a minute.

Now for the pork. Mix the soy sauce and corn starch. Add the pork and toss it to cover. Heat the oil up in a pan until it is good and hot - add the pork and stir fry it until it is done, about 10 minutes.

While the pork is cooking, drain the apricots and set about 3/4 of the syrup aside. Add the glaze sauce then dump the whole works in with the pork. Stir until the pork is well covered. Add the apricots, heat through, and serve.

Makes about 4 servings.

Savory Fresh Apricot Bites

Serves 12. Each serving equals 1/2 cup of fruit.

Ingredients

4 oz softened cream cheese (fat free)
12 fresh apricots, cut in half
½ cup chopped pistachios

Stir the cream cheese until it is smooth. Spoon it into the apricot halves then sprinkle the chopped pistachios on top. These are great as an appetizer, a dessert, or even a quick snack.

This recipe makes quite a bit so cut it in half if desired.

Nutritional analysis per serving: Calories 77, Protein 3g, Fat 3g, Calories From Fat 26%, Carbohydrates 10g, Cholesterol 0mg, Fiber 2g, Sodium 52mg.

Apricot-Stuffed Chicken
(For the Grill)

Serves 4. Each serving equals 1/2 cup of fruit

Ingredients

2 whole chicken breasts, boned w/skin on

½ cup coarsely chopped onion
1 cup dry stuffing mix
2 Tbsp melted butter (unsalted)
1 tsp ground ginger

2 fresh apricots, cut in half

1 cup apricot jam
1 Tbsp cider vinegar

String to tie up the chicken breasts

Place the chicken skin side down and pound it a bit with a mallet to flatten it just a bit. Next, combine the onion, stuffing, butter, and ¼ tsp of the ginger (you will use the rest in a minute). Divide this mixture in half and put it in the center of each breast.

Now place two of the apricot halves on top of the stuffing mixture on each breast and roll the chicken around it. Tie it every 2 inches or so.

Separately, mix the jam, vinegar, and the rest of the ginger together. Set aside.

Grill the breasts on a rack about 5 or 6 inches above medium-hot coals. Use the jam mixture as a barbeque sauce and apply it each time you turn the meat. (We usually turn them every five minutes for a total of 4 turns. Your mileage may vary a bit.)

Nutrition information per serving: Calories 449, Protein 17g, Fat 8g, Calories From Fat 16%, Carbohydrates 74g, Cholesterol 64 Mg, Fiber 5g, Sodium 419mg.

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