Energy and Nutrition Values 40g for
Energy 110 kcal
Fat 0,00 g
Carbohydrates 25 g
Sugar 17 g
Protein 1 g
Potassium 520 mg
Calcium 20 mg
Iron 1 mg
The apricot fruit originated in China around 3000 B.C. and it spread from China to India and Iran, eventually reaching Europe via the trade between the Persians and the Ancient Greeks. The major apricot producing countries are Turkey, Iran and Pakistan.
These little organic apricot bites will be indispensable in your bag for your health with the vitamins and minerals they contain.
- Perfect match with a variety of cheese
- Fruited rice pilaf
- Ideal snack to stop the dessert and chocolate crunch
- Jam and marmelade
- Cereal mixes
Provides rich vitamin and mineral support with Vitamin A, E and C, Potassium, Calcium and Iron.
What are the Health Benefits?
- Good for constipation due to its high fiber content
- Effective in the treatment of anemia because it is rich in iron mineral
- Increases the number of red blood cells
- Contributes to muscle development
- Balances blood pressure
- Prevents the formation of eye diseases
- Good for skin health
- Good for bone health thanks to minerals such as calcium and phosphorus
100% organic sun-dried apricots, no sulfur added.
We recommend that you store the package in a cool and dry place. Keep refrigerated.
Apricot and Chocolate Bars
- 5½oz mixed nuts, such as almonds, hazelnuts, Brazil nuts and walnuts, roughly chopped
- 5½oz Sunbright dried apricots, quartered
- 7 oz softly date, quarted
- 1¾oz coconut oil
- 3 tbsp pure cocoa powder
- 3 tbsp mixed seeds, such as sunflower, pumpkin, sesame and flax
Line a 8 inch cake tin with cling film, leaving plenty overhanging the sides. Put the nuts in a food processor and blitz until finely chopped, but not ground to a powder – you want them to add a lovely crunch. Tip them into a bowl. Put the apricots and dates in the food processor and blend to a thick paste, but don’t let it get too smooth. Return the nuts to the food processor and add the coconut oil, cocoa powder and seeds. Blend until the mixture comes together. You may need to remove the lid and push the mixture down a couple of times with a spatula. Spread the paste over the base of the tin and smooth the surface. Bring the excess cling film up and over the mixture to cover completely. Put in the freezer for 30 minutes, or until solid. Remove the tray from the freezer and place it on a board. Cut it into small squares and transfer to a container with a lid. Interleave with sheets of baking paper so the bars don’t stick together and keep in the fridge.
Dried Apricot Jam
- 17 oz Sunbright dried apricot, chopped
- Juice of 3 large lemons
- 53 oz sugar
Put the apricots in a large pan, add 50 fl oz water, cover and leave overnight to soak. Next day, place a small plate in the fridge to chill. Put the apricots and water on the hob, then add the lemon juice and bring to the boil. Reduce the heat, then simmer for 30 mins or until the apricots are tender and starting to break up. Remove from the heat and add the sugar, stirring until it dissolves. Return to the heat and boil rapidly for 20 mins or until setting point is reached. To check this, remove the plate from the fridge, put a spoonful of jam onto the plate and pop it back in the fridge for a few mins – the jam should wrinkle when you push it with your finger. Carefully pour the jam into hot sterilised jars, top with a disc of wax paper or baking parchment, seal with a lid, then leave to cool and set. The jam will last for 6 months unopened in a cool, dark cupboard.
Warm Chicken, Apricot & Rocket Salad
- 2 chicken breasts (9 oz each)
- 6 Sunbright dried apricots
- 1 cucumber
- 1 lettuce
- 1 rocket
- Chicken seasonings
For the Dressing
- 1 red chillies (hot or sweet)
- 1 tablespoonful soy sauce
- 3 tablespoonful lemon juice
- 1 shallot , finely chopped
Fry both sides of the chicken that you seasoned on all sides in a low-fat pan. Leave to rest while you prepare the salad. Rocket leaves and apricots, then cut into thick slices. Cut cucumber into diagonal slices. Separate the lettuce leaves, divide between 4 bowls, then scatter over the rocket. Slice chillies, then mix with the other dressing ingredients. Thinly slice the chicken and divide between bowls, with the cucumber and apricots. Drizzle over the dressing and serve.
Apricot Coleslaw with Creamy Dressing
Ingredients for the coleslaw
- 14 ounces cabbage
- 1 stalk celery
- 1 large green onion, chopped (both white and green parts)
- 1/2 cup roasted cashew pieces
- 1/2 cup Sunbright Dried Apricots
- 1/3 cup cilantro leaves
Ingredients for the dressing
- 1/2 cup mayonnaise
- 3 tablespoonful white balsamic vinegar
- 1 tablespoonful honey
- 1/4 teaspoonful curry powder
- salt and freshly ground black pepper, to taste
Place the cabbage, celery, green onion, cashews, apricots, and cilantro leaves in a large bowl and set aside. Place the mayonesse, vinegar, honey, curry powder, and salt and pepper in a medium bowl and whisk to combine. Pour enough dressing to coat the cabbage and toss gently. Serve and enjoy!