Our first apricot harvest was quite a surprise. We just walked out back one morning and there they were, ready to be picked! Literally two days before they were not ready.
They turned out to be very good eating so I didn’t want to cook them. I opted for a simple fruit salad but with a little twist.
The apricots were washed, pitted and cut into halves. I added some blueberries and dressed them with a drizzle of olive oil, white balsamic vinegar, lemon zest, chopped raw almonds and topped with coconut flakes. You could easily imagine an herb in there such as a touch of sage. A pinch of sea salt would enhance the sweetness, too. I didn’t add salt this time because I didn’t want the salt to pull out more purple blueberry juice than I already had!
Fresh, light, sweet and slightly savory!
Sweet and Savory Apricot Salad – not just for breakfast.