Apricots are a flavorful fruit that can be used in a variety of recipes. From stewed apricots to baba cakes, there are many tasty dishes you can prepare with this wonderful fruit.
Apricot Salsa Recipe
Fruit salsas are a popular topping for tortilla chips, as well as for fish, shrimp, chicken, pork and a variety of other dishes. Making homemade apricot salsa is surprisingly simple.
- 1 pound of fresh apricots
- 1 small bell pepper
- 1 small tomato
- 1 clove of minced garlic
- 1 tablespoon of cilantro (fresh or dried)
- 2 tablespoons of lime juice
- Remove pits from apricots; cut into small chunks, approximately 1/4 of an inch square each.
- Remove seeds from bell pepper and dice.
- Dice tomato.
- Place all ingredients in a mixing bowl.
- Stir to combine.
- Cover and refrigerate 2 hours or longer.
- Add fresh diced jalapeno, habanero or chili pepper, seeds removed.
- Add 1/2 cup chopped mango.
- Add 1/2 cup crushed pineapple.
- Add 1/4 cup canned whole-kernel corn, drained.
Store-bought crescent roll dough makes easy work of creating your own apricot popovers.
- 1 pound of fresh apricots
- 1 tablespoons sugar
- 1/2 tablespoon all-purpose flour or cornstarch
- 1 teaspoon of lemon juice
- 1/4 of a teaspoon of vanilla extract
- 2 cans of crescent roll dough
- Preheat oven to 375 degrees Fahrenheit.
- Remove pits from apricots; cut into small chunks, approximately 1/4 of an inch square.
- Place all ingredients except for crescent roll dough into a saucepan over high heat.
- Bring to a boil.
- Reduce heat.
- Simmer for 3 minutes.
- Remove from heat.
- Spray a large baking sheet with nonstick cooking spray.
- Separate crescent roll squares, laying each one flat on prepared baking sheet.
- Spoon apricot mixture into center of each square, dividing evenly.
- Fold or roll into desired shape (crescent, square, triangle).
- Bake for 20 minutes.
Dried Apricot and Bacon Bites
Apricots wrapped with bacon is a simple-to-prepare appetizer that's just as perfect for a formal dinner party as it is for family movie night.
- 1 14-ounce package of dried apricots
- 1 pound of packaged bacon, any variety
- Preheat oven to 350 degrees Fahrenheit.
- Cover a baking sheet with aluminum foil.
- Cut apricots in half.
- Cut bacon strips in thirds.
- Wrap each apricot with a strip of bacon.
- Place each wrapped apricot, seam side down, on foil-covered baking sheet.
- Bake 15 minutes.
- Remove baking sheet from oven.
- Flip wrapped apricots over.
- Continue baking 15 more minutes or longer, if needed for bacon to be thoroughly cooked.
- Remove from pan and place on a plate covered with paper towels to absorb excess grease before serving.
- Stuff each apricot half with a pecan or almond before wrapping with bacon.
- Dip in a warm mixture of soy sauce and your favorite flavor of fruit jelly or jam.
- Dip in duck sauce.
- Dip in hot mustard.
- 1 and 1/2 cups flour
- 1 tablespoon yeast
- 1/2 cup lukewarm water
- 2/3 cup butter
- 4 eggs
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 cup apricot marmalade
- 1/2 cup butter
- 1/4 cup water
- 1 cup sugar
- 1/2 cup dark rum
- Dissolve the yeast in 1/2 cup water.
- Add the dissolved yeast to 1/2 cup of flour. Cover and let rise.
- Mix remaining flour with 2/3 cup butter, 2 eggs, 1/2 cup sugar and salt.
- Beat thoroughly and add the remaining eggs one at a time while beating.
- Continue beating the batter until it is perfectly smooth.
- As soon as yeast and flour mixture has doubled its bulk, combine mixtures, beat thoroughly and spoon it into a buttered muffin tin, filling each cup halfway.
- Cover the tin and let the batter rise to fill the tops of the cups.
- Bake at 350 degrees until golden brown and set in the centers.
- Remove the cakes from the muffin tin, cut a circular piece from top of each and scoop out a small amount of the middle of each cake.
- Fill the centers with apricot marmalade and replace the circular pieces cut from the tops.
- Make the rum glaze to pour over the cakes by mixing together 1/2 cup melted butter with 1/4 cup water, 1 cup sugar and 1/2 cup dark rum.
- Pour the glaze over the cakes slowly until it is completely absorbed.
- Serve the finished cakes with fresh whipped cream.
Contributed by Karen Frazier
- 1 teaspoon salt
- 2 cups flour
- 4 teaspoons baking powder
- 2 egg whites, beaten until foamy
- 1/2 cup milk
- 1/3 cup butter
- 1 quart canned apricots
- 1/2 cup sugar
- Whipped cream
- Preheat oven to 325 degrees.
- Grease a 9x13 inch baking pan.
- Sift the flour, salt and baking powder together into a medium bowl.
- In another bowl, beat the egg whites until frothy and stir in milk.
- Add milk mixture to dry ingredients and stir until well combined.
- Stir in melted butter.
- Bake in 325 degree F oven until firm, about 30 to 35 minutes.
- Cool on a wire rack.
- Split the shortcake crosswise.
- Strain juice from apricots into a bowl. Combine juice with sugar.
- Boil juice and sugar for 10 minutes until syrupy. Cool.
- Spread half of the shortcake with apricots and place second half of cake on top.
- Arrange the remaining apricots on top of cake.
- Cut into slices and pour syrup over the top.
- Top with dollops of whipped cream.
Enjoy Apricots Many Ways
While fresh apricots make a tasty snack in their natural state and dried apricots taste terrific right from the bag, there are plenty of other options for enjoying this delicious and healthful fruit. Incorporate a variety of apricot dishes into your cooking repertoire.