Apricots make perfect ingredients for desserts and snacks

Apricots are high in fibre, low in calories and easy to digest. They are rich in carotenoids — especially beta carotene, an important antioxidant good for cancer prevention.

They are rich in iron, potassium, and vitamin C. However, they contain a natural salicylate compound similar to aspirin which may trigger an allergic reaction in sensitive people.

Saffron Poached Apricot with Yogurt sauce

Ingredients

Apricots – 300 gm

Sugar – 250 gm

Saffron – 2 pinch

Lime juice – 1 tsp

Water – 2 cups

For Yogurt sauce

Thick yogurt – half cup

Icing sugar – 2 tbsp

Raisins – 2 tbsp

Shredded mint leaves – 10

Preparation

Wash and clean apricots. Cut them into halves and remove seeds. Take a pan, add water, sugar, saffron, and lime juice and boil it over a medium flame. Stir in apricots, reduce heat and cook until the apricots are tender but slightly firm. Turn off fire, remove apricots from poaching liquid, and leave it to cool.

Mix together yogurt, icing sugar, raisins and mint shredded. Transfer poached apricots into a serving tray. Pour poaching liquid and finally spoon in the yogurt sauce and serve.

Apricot Spinach and Mushroom Stir Fry

Ingredients

Apricot s – 10-12 nos

Mushrooms – 300gms

Onion sliced – 1 tbsp

Cumin seed – 1 tbsp

Cumin powder – Quarter tbsp

Red chilli powder – Quarter tsp

Tomato sliced – 3 large

Spinach chopped – 400gm

Garam masala – Quarter tsp

Salt – to taste

Oil – 2 tbsp

Preparation

Heat oil in a pan or wok, add cumin seeds and chopped onion, stir till light brown. Cut apricots into halves and remove seeds, clean mushrooms and keep aside. Stir in mushroom and apricots sauté until they begin to soften.

Add cumin powder and chilli powder stir frequently. After 5 minutes, add sliced tomatoes and mix well. Add salt and garam masala to taste. Finally stir in chopped spinach and stir.

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