Looking for a sweet healthy snack? Look no further as the first sign of spring has arrived in Arizona. Our apricot tree is bursting this year with beautiful apricots!
You can always find fruit year round but it is that time of year when you can actually find fresh apricots. Our family eats them freshly picked from the tree and let the burst of juicy sunshine drip from our fingers.
You probably know that apricots are a good source of fiber, Vitamin C and A, but did you know they are full of antioxidants, too?
Antioxidants have all sorts of health benefits from boosting your immune system to reducing lines and wrinkles on your skin by preventing and repairing age-related skin damage. They also help with any future age-related disease such as heart disease, dementia and cancer.
I would like to share with you a healthy, quick, and simple recipe for those delicious apricots. We use this to top our homemade raw yogurt for simple and healthy breakfast. It is superb with vanilla ice cream.
If you have little critters walking around, make extra! They seem to disappear just eaten on their own.
Honey Baked Apricots
Ingredients: Ripe Organic Apricots
Pinch of Sea Salt
Fresh Organic Mint
Directions: This is so simple you don’t even need exact measurement. Preheat the oven to 350 degrees. Cut in half your washed apricots and place cut-side up on a baking pan. Drizzle that honey on top, about a tablespoon or two. Sprinkle a pinch of sea salt and place in the middle rack for 10 minutes. Flip them over sprinkle torn mint leaves on the apricots as desired (can substitute with cinnamon in the fall). Place back in the oven for another 10-15.
The apricots should be wrinkled and a fork can go through them easily. Eat them warm right away or allow them to cool to top on top of yogurt or ice cream.
Come on out to the farm store to taste our apricots.