Again, another favorite of this California girl! I love eating fresh apricots, just not too many 😉
Scientific Name: Prunus armenaica
Apricots are relatives to peaches, but small with a velvet skin and not too juicy.
Apricots are not native to America, but to China. They are primarily grown in California, because the sunny climate there is perfect.
Apricots are an excellent source of Vitamin A, Vitamin C, fiber, potassium and antioxidants. Apricots protect against free radical damage, may protect eyesight, protect against inflammation and digestive health.
Makes 2 cups
1 pound firm ripe apricots, halved, pitted
2 tablespoons fresh lime juice
2-3 tablespoons sugar
Greek-style yogurt or vanilla ice cream
Fresh tarragon leaves (optional)Combine apricots, lime juice, and sugar in a large skillet. Cook over medium heat, turning occasionally, until apricots are glazed and syrupy, 7-8 minutes. Transfer to a small bowl and chill. DO AHEAD Can be made 1 day ahead. Cover and keep chilled. Serve with yogurt or ice cream and garnish with tarragon leaves, if desired.