National Apricot Day

Who knew something as obscure an an apricot would have it's own day?  On second thought, perhaps something as "obscure" as an apricot needs it's own day -- a way of calling attention to this member of the plum family.  


My extensive research (okay, I Googled apricot) tells me apricot means "precious" in Latin and that 95% of all apricots are grown in California, yet I'm fairly certain I'd never even eaten an apricot before a friend gave me this recipe.  This simple list of ingredients changed all that for me.  Because, you see, this recipe, which I call Frozen Apricot Salad, makes 36 servings (yes, you read that correctly, 3 - 6) and it's delicious.  


You will need:


1 can (12 oz) frozen orange juice, thawed
2 juice can of water (12 oz)
1 cup of sugar (I use Splenda instead)
2 tablespoons lemon juice
1 can (17 oz) crushed pineapple with juice
2 can (17 oz each) apricots, drained, then chopped
6 bananas, diced


Combine all ingredients.  Spoon into paper muffins cups then set in muffin tins.  Freeze.  Remove paper wrapper and place in freezer safe sealable bags until ready to serve. 


Here's a printable copy of the recipe (and might I add, hooray to the non-tech-saavy me for figuring this out!)

A little bit icy, but still delicious

I take a few out of the freezer at a time just before a meal, usually while I am setting the table (they do need to thaw a bit, so they are easy to eat). 

In my grandmother's little parfait glass.  Cute (or should I say, precious?) and delicious.

Trust me when I say, they are a delightful way to end any meal.  We especially love these in the winter when good fresh fruit is expensive and difficult to find.   Enjoy!