What’s a summer BBQ without strawberry shortcake? This recipe tops it all off with a homemade Blueberry Whipped Cream.
It’s the season for fresh apricots. Enjoy using these golden stone fruits in this recipe for Fruit Cups with an Apricot Nectar Sauce.
There’s nothing better than biting into a firm, sweet apricot. As you eat them, their velvety skin slightly tickles your lips. Apricots aren’t a juicy fruit, so I chose to include an organic apricot nectar in my sauce. This fruit cup dessert recipe is a great starting point to use on other dishes. Serve it with granola for breakfast or spoon it over a vanilla pound cake for a summer dessert treat.
Here’s what you need:
3 nectarines, cubed
2 cups strawberries, stems removed and diced 6 oz. fresh raspberries
1⁄2 cup apricot nectar
1⁄2 cup 2% plain Greek yogurt
1 tablespoon honey
1 teaspoon vanilla
1⁄8 teaspoon ground cinnamon
Freshly nutmeg to taste, grated
Unsalted almonds, sliced for garnish
1 fresh apricot, thinly sliced for garnish
Putting it all together:
You can enjoy apricots from May through August. Look for ripe fruit that is golden-orange with a firm feel. To ripen apricots, store them in a paper bag at room temperature for two to three days. You can store ripe apricots in the refrigerator for two to three days. Don’t wash the fruit before you refrigerate them; they may rot. Instead, wash right before eating.
Fruits Cups with Apricot Nectar Sauce
- 3 nectarines cubed
- 2 cups strawberries stems removed and diced
- 6 ounces fresh raspberries
- 1/2 cup apricot nectar
- 1/2 cup 2% plain Greek yogurt
- 1 tablespoon honey
- 1 teaspoon vanilla
- 1/8 teaspoon ground cinnamon
- Freshly nutmeg to taste grated
- Unsalted almonds sliced for garnish
- 1 Fresh apricot thinly sliced for garnish
- In a large bowl combine nectarines, strawberries and raspberries. Set aside.
- In a small bowl combine apricot nectar, yogurt, honey, vanilla, cinnamon. Mix well then pour desired amount onto fruit.
- Grate a small amount of fresh nutmeg to taste then gently stir.
- Serve in small bowls then top with almonds and a slice of apricot.
Click the video below to see how I prepared this salad on my Facebook Live broadcast of “An Appetizing Life”.