How to Serve:
Dried apricots can be eaten on their own as a fruit portion after a meal, as a snack, or as an add-on for breakfast goodies such as cereals or dairy. They pair well with cooked vegetables, in gratins, in sandwiches, in any sweet and savory recipe.
Chicken Salad Sandwich with Dried Apricots
1/3 cup dried apricots
30 g cooked chicken breast, diced
1 stalk celery, finely diced
1 tsp almonds, chopped
2 slices of bread
1 tbsp mayonnaise
½ tsp apple cider vinegar
1 tbsp orange juice, freshly squeezed
1 tbsp fresh parsley
¼ tsp curry powder
2 pcs lettuce leaves
Toss the dried apricots, chicken, celery, and almonds altogether.
Whisk together with the dressing ingredients.
Toss gently to coat.
Place lettuce leaves on one slice of bread.
Pour over the salad mixture.
Cover with the other slice of bread.
Serve and enjoy!
Dried apricots' keep the nutrients of their original fresh state and most nutrients even have a significant increase in concentration apart from vitamin C.
They can give energy five times more than the fresh ones. Dried apricots are richest in potassium among the dried fruits, advantageous in the fight against cramps, especially to highly active people. They are also one of the dried fruits most abundant in minerals and trace elements except for sodium.
An excellent source of fiber, a great way to relieve constipation problems and improve digestive health. Like any other colored fruit, they contain polyphenols, substances with an antioxidant effect.
Dried apricots are also abundant in pro-vitamin A or beta-carotene. They are also rich in vitamin E; vitamin B-complex - B2 (riboflavin), B3 (niacin), B6, and B5; with small doses of vitamin B1, C, and K.
- - 72% Vitamin A – beta carotene (Daily Value)
- - 26% Dietary Fibre
Storage: Store in an airtight sealed bag in a cool dry place. For best quality, refrigerate after opening.
Shelf life: 1 year unopened in the fridge, 6 months after opening.