Apricots Healthy Food Guide: Before peaches, plums and berries appear in markets, apricots arrive. Ancient Romans were so impressed by this fruit's early ripening that they took to calling it praecocium, Latin for "precocious". Most apricots are destined to be canned or dried, and their season is fleeting, so get fresh ones fast! Enjoy the fruits alone for a snack, or highlight their inherent sweetness in the delicious recipe below. Even if you miss apricot season, there are many ways to take advantage of this delicious fruit. Dried apricots are useful in a multitude of recipes, from stews to salads and desserts. Toss some dried apricots with baby spinach, almonds and vinaigrette for a tasty salad, or poach apricots with spices for a quick snack or dessert topping. And apricot nectar adds a sweet note to sauces, desserts and beverages.What You Get: Apricots are low in calories and packed with nutrients. Just three fresh apricots will give you almost half the vitamin A you need for the day along with a healthy dose of vitamin C, potassium and fiber. In addition, apricots are packed with beta carotene, an antioxidant that helps neutralize free radicals that damage cells.
Shopping Tip: Purchase plump, fairly firm apricots that are orange-yellow to orange. Ripe apricots are soft and juicy and eaten as soon as possible.
Storage Tip: To ripen apricots, place the hard fruit in a brown paper bag for one or two days. Ripe apricots should be stored in the refrigerator to prevent over ripening. Fresh apricots can be frozen: just halve the fruit. Remove the pit and freeze on a baking sheet. Once frozen, place the apricots in a sealable plastic bag.
Grilled Pork Tenderloin & Apricot Salad:
From EatingWell: May/June 2008This grilled pork dish offers a triple hit of the fruit with an apricot preserve glaze for the tenderloin plus a grilled apricot and watercress salad with an apricot-spiked vinaigrette. Serve with a chilled Chardonnay which will harmonize beautifully with the smoky-sweetness of grilled apricots. 4 servings/Preparation Time: 40 minutes
Ingredients:
- 1 pound pork tenderloin, trimmed
- 1/2 teaspoon salt, divided 1/4 teaspoon
- freshly ground pepper, plus more to taste
- 3 tablespoons apricot preserves, divided 4 ripe but firm, fresh apricots or nectarines, halved and pitted
- 2 tablespoons white-wine vinegar
- 2 tablespoons minced shallot
- 1 bag (4-5 ounces) watercress, or baby arugula (about 8 cups)
Preparation:
- Preheat grill to high.
- Sprinkle pork with 1/4 teaspoon salt and pepper. Oil the grill rack (see tip below). Grill the pork, turning occasionally, for 10 minutes. Brush the pork with 2 tablespoons preserves and continue grilling until an instant-read thermometer inserted into the thickest part registers 145 degrees, 2 to 5 minutes more. Grill apricot (or nectarine) halves on the coolest part of the grill, turning occasionally, until tender and marked, about 4 minutes. Transfer pork and apricots to a clean cutting board and let rest for 5 minutes.
- Meanwhile, whisk the remaining 1 tablespoon preserves, vinegar, shallot, oil, 1/4 teaspoon salt and pepper to taste in a large bowl. Cut the fruit into wedges and add to the dressing along with watercress (or arugula); toss to coat. Thinly slice the pork. Serve the salad with the sliced pork
Nutrition:
Per serving: 247 calories, 10 g Fat; 1 g Sat Fat; 5 g Mono; 74 mg Cholesterol; 15 g Carbohydrates; 25 g protein; 1 g Fiber; 363 mg Sodium; 653 mg Potassium
Tip:
To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill).
