Healthy Apricot Recipes

Apricot Chicken


  • 1 Tbsp. (15mL) Mrs. Dash® Garlic & Herb Seasoning Blend
  • 1/2 cup (120mL) apricot preserves
  • 2 tsp (10mL) Dijon-style mustard
  • 2 tsp (10mL) agave
  • 1 tsp (5mL) vinegar
  • 1 lb (454g) boneless, skinless chicken breast halves


 Combine all ingredients except chicken in small bowl; mix well. Grill chicken 5 inches (11.5cm) from heat for 12 to 15 minutes or until juices are clear when pierced, turning once and brushing frequently with prepared sauce. Discard sauce after cooking.

Apricot Stuffed Pork


  • 8 cloves, garlic
  • 10 apricot halves
  • 5 1/2 boneless pork shoulder roast
  • Salt
  • Freshly ground black pepper
  • Crushed red pepper
  • 3 tablespoon(s) mirin (sweet rice wine) or sweet sherry
  • 2 tablespoon(s) soy sauce
  • 2 tablespoon(s) agave
  • 2 tablespoon(s) Dijon mustard
  • 2 tablespoon(s) toasted sesame oil


Preheat the ovento 275 degrees F. In a small saucepan, cover the garlic cloves with water and bring to a boil. Cover and simmer over moderately low heat until the garlic is barely tender, about 10 minutes. Drain. Meanwhile, in a bowl, cover the dried apricots with hot water and let stand until softened, about 10 minutes. Drain. Open the pork roast, snipping off the strings if necessary, and set it on a work surface, fat side down. Season the inside of the roast with salt, black pepper, and crushed red pepper. Arrange the garlic cloves and apricots in the center of the roast. Roll up the roast and tie at 1-inch intervals with kitchen string. Season the outside of the roast with salt, black pepper, and crushed red pepper, and set it in a roasting pan, fat side up. Roast the pork for 3 hours. In a small bowl, combine the mirin with the soy sauce, agave, mustard, and sesame oil. Brush the pork with half of the glaze and roast for 10 minutes. Brush the pork again with the remaining glaze and roast for about 10 minutes longer, until the pork is nicely lacquered and an instant-read thermometer inserted into the thickest part of the roast registers 165 to 170 degrees F. Transfer the pork to a carving board and let rest for 15 minutes. Stir 1/4 cup of water into the pan juices. Pour the juices into a small saucepan and ladle off the fat. Cover the juices and keep hot. Discard the string and carve the roast into thick slices. Serve the pork, passing the pan juices at the table.

Nutty Apricot Ballsnutty apricot balls on plate

  • 8 oz. apricots
  • 1 c. unsweetened flaked coconut
  • 1/4 c. + 1/3 c. pecan halves
  • 1/4 c. agave

Start by processing the 1/3 cup pecan halves in your food processor.  The balls will be rolled in these, so they need to be very finely ground, almost like a meal.  Remove to a small bowl. Place the apricots, coconut, and 1/4 cup pecan halves in the food processor.  Process until finely chopped and combined well.  Add the agave and process until it is evenly distributed.  Place the mixture in a bowl, cover, and refrigerate about 30 – 60 minutes until chilled through. Use a spoon to scoop up a small amount of the mixture.  Press it together with your hands and form a small ball 1 – 1 1/2 inches in diameter.  Roll the ball in the finely ground nuts.  Place on a serving plate or in a container.  Store in the refrigerator until ready to eat.

Post image for Gluten Free Apricot Almond TartGluten Free Apricot Almond Tart


6 tablespoons melted butter
3 tablespoons Splenda
1 ¾ cups ground almond meal
3 large eggs – slightly beaten
Pinch of salt
¼ cup agave
8 large fresh apricots, halved, pitted and then halved again


Preheat over to 350 degrees. Grease a 9 inch springform pan with butter or non-dairy butter substitute and then dust with powdered sugar, tapping out the excess. In a large mixing bowl combine the melted butter, Splenda, ground almonds, eggs, salt and agave. Mix very well with a whisk until lumps disappear and pour into prepared pan. Arrange the apricots in concentric circles on top of the batter. You want the edges of the apricots to stick out of the batter a bit. Bake for 40 – 50 minutes or until browned and set. Rotate the dish twice while baking for even browning. Let cool and remove from springform pan.  Serve warm or at room temperature. Makes 8 – 10 gluten free servings.

Spiced Apricot-Cashew Smoothiedairy-free apricot-cashew smoothie

  • 3 Ripe Apricots
  • 1/2 to 3/4 Cup Almond Milk
  • 1 Ounce Cashews, Ground in Spice Grinder
  • 1/4 Teaspoon Ground Cinnamon
  • 1/8 Teaspoon Ground Ginger
  • Pinch Salt
  • Sweetener to Taste
  • Ice

Place the apricots through salt in your blender, give it a few pulses to break things up, and whiz away until smooth (start with just 1/2 cup of the milk  and add more if desired once the mixture is smooth). Taste test and blend in sweetener to taste. If a frostier treat is in order, blend in ice to desired consistency.




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