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.
