We’re approaching peak season for apricots, the sweet, tart cousin to plums with a myriad of health benefits. Apricots are rich in vitamin A, vitamin C, vitamin K, vitamin E and niacin, and a great source of fiber - a boost for bone and heart health, as well as an assist for the digestive tract.
Look for orange-yellow to orange fruit (no white spots), and be careful not to bruise them. They can be kept in the refrigerator for up to a week.
Apricots are delicious on their own, or add to a salad like this:
- 2 tbsps balsamic vinegar
- 2 tbsps minced shallot
- 3 tbsps extra virgin olive oil
- ¼ cup arugula
- ¼ cup kale
- 1 large fennel bulb thinly sliced
- 6 large apricots, pitted and sliced
- ¼ cup walnuts, halved
- Mix vinegar and shallots in medium bowl. Whisk in oil. Add salt and pepper to taste.
- Mix arugula, kale and apricots in a salad bowl. Add dressing and toss. Sprinkle walnuts on top.