This recipe is by the incredible Mark Bittman, a food journalist and former NYTimes columnist. It is delicious and a wonderful way to enjoy apricots in their most pure state.
- 1 cup Marcona almonds
- 4-6 cups of arugula (really as much arugula as you want)
- 1 lb apricots
- 1/3 cup olive oil
- 2 tablespoons sherry vinegar (or red wine vinegar)
- 1 cup shaved manchego cheese
Combine the olive oil and vinegar. Season with a bit of salt and pepper. In a bowl, add the arugula, almonds, apricots and manchego cheese. Add the dressing and toss the salad to combine. Enjoy!
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Lots of love,
- Grown primarily in the US in California due to the suitable sunny climate
- Relatives to peaches, though smaller and not as juicy
- Enjoyed as a fresh fruit but are also dried, cooked into pastry, as jam, distilled into liqueur, or as an essential oil made from the pits.
- Vitamin A
- Vitamin C
- Dietary fiber
- Protection against free radical damage which results in a reduction of heart disease
- Eyesight protection
- Protection against inflammation
- Digestive support
Selection and Storage
- Look for a rich orange color; avoid fruits that are pale and yellow
- Apricots are fully ripe (and therefore have the richest amount of antioxidants) when they are soft to the touch
Commercially grown dried apricots may be treated with sulfites to extend their shelf life. These sulfites can cause adverse reactions in an estimated one out of every 100 people who turn out to be sulfite sensitive.
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