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Organic fruit not treated with sulfur vapor is darker in color and has a coarser texture. [5] Generally, the lighter the color, the higher the SO 2 content. Ethnic foods based on dried apricots include qubani ka meetha in India and chamoy in Mexico. Dried apricots are an important source of carotenoids and potassium. [6]
Sugarplum bars are an easy and crowd-pleasing holiday dessert made with dried fruit and a buttery crumble topping. They’re a great make-ahead treat to add to your next Christmas cookie exchange ...
This recipe features wild rice and apricot stuffing tucked inside a tender pork roast. The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts.
Dried apricots from Afghanistan are especially prized for their flavour. Khubani ka meetha is a very popular dessert of India's Hyderabadi cuisine.. Preparation of the dish involves boiling apricots with syrup until they assume the consistency of a thick soup or compote. [3]
Saladitos are a Mexican snack of dried and salted plums or apricot, which can also be sweetened with sugar and anise or coated in chili and lime.A common misconception is that saladitos and chamoy are the same thing; saladitos are the dried salted fruit, whereas chamoy is made from the leftover brine.
Plus, dried fruit, like dried dates, apricots, cranberries or raisins, is filled with vitamins, minerals and antioxidants. ... Starbucks brings back condiment bar, free refills for some drinks ...
Dried apricots are a type of traditional dried fruit. Dried apricots are 63% carbohydrates, 31% water, 4% protein, and contain negligible fat. When apricots are dried, the relative concentration of micronutrients is increased, with vitamin A, vitamin E, and potassium having rich contents (Daily Values above 20%, table).