Leading commercial variety for drying and canning Small, medium fruit; golden yellow skin and dark red blush

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1 APRICOT Choose plump, firm apricots with uniform yellow/orange color and no green or mushy spots. Ripe apricots are great sliced and eaten raw. Apricots can also be easily substituted in any recipe that calls for peaches. Apricots will ripen at room temperature, but placing apricots in a paper bag will speed ripening. Sliced apricots can also be used in salads to add sweetness. Ripe apricots will be slightly soft and can be eaten at any time. To broil or bake, simply halve the fruit, remove the pit, and bake until tender when pierced with a fork. It can also be topped with cinnamon-sugar or low-fat yogurt. If not eaten right away, ripe apricots can be stored in the refrigerator for a few days. For a sweet treat, sauté in a nonstick skillet with a little butter and cinnamon. Moorpark Juicy, sweet tasting fruit; good fresh, dried, canned Large, oval shaped fruit, light yellow-orange skin Tilton Leading commercial variety for drying and canning Small, medium fruit; golden yellow skin and dark red blush Sout h Dakot a St at e Univer sit y, Sout h D a kot a c ount i es, a nd U.S. D epa r t m ent of Agr i c ul tur e c ooper a t i ng. Sout h Dakot a St at e Univer sit y adheres t o AA/E E O gui del i nes i n offer i ng educ a t i ona l pr ogr a m s a nd s er v i c es. This mat er ial was f unded by USDA's S uppl em ent a l N ut r i t i on As s i s t a nc e Pr ogr a m (S N AP ). Publication:

2 Nutrition Notes Vitamin A effects eyesight as well as cell growth and division. It is also important for immune function and bone growth. It is stored in the liver and is rarely lacking in our diets. Red, orange, and yellow plant pigments called carotenoids are changed in the body to vitamin A. Deep orange and green leafy vegetables are excellent sources of beta-carotene and skim milk and cereals are fortified with vitamin A. Find recipes & videos at igrow.org Apricot Pitas Ingredients 1 piece of pita bread, preferably whole wheat 1/2 cup cottage cheese, preferably lowfat or nonfat 2 apricots, with seeds removed and thinly sliced Directions 1. Cut pita bread in half. Open the pocket. 4 thin slices of cucumber 4 thin slices of red or green sweet bell peppers 2. Fill each pita half with 1/4 cup cottage cheese. 3. Top cottage cheese with slices of apricots, cucumber and sweet bell pepper. 4. Serve immediately as a snack or as a cold side dish. Yields 2 servings. Nutrition Facts per Serving: Calories 110; Fat 2g; Cholesterol 10mg; Sodium 320mg; Carbohydrates 16g; Fiber 2g; Sugar 6g; Protein 9g Sources:

3 APRICOT Choose plump, firm apricots with uniform yellow/orange color and no green or mushy spots. Apricots will ripen at room temperature, or in a paper bag for quicker ripening. Ripe apricots will be slightly soft, and can be eaten at any time or stored in the refrigerator for a few days. Ripe apricots are great sliced and eaten raw, or halved and baked or broiled. Apricots can also be easily substituted in any recipe that calls for peaches. Sliced apricots can also be used in salads. For a sweet treat, sauté in a nonstick skillet with a little butter and cinnamon. Find recipes & videos at igrow.org South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. Publication: This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

4 Apricot Pitas Ingredients: 1 piece of pita bread, preferably whole wheat 1/2 cup cottage cheese, preferably low-fat or nonfat 2 apricots, with seeds removed and thinly sliced 4 thin slices of cucumber 4 thin slices of red or green sweet bell peppers Directions: 1. Cut pita bread in half. Open the pocket. 2. Fill each pita half with 1/4 cup cottage cheese. 3. Top cottage cheese with slices of apricots, cucumber and sweet bell pepper. 4. Serve immediately as a snack or as a cold side dish. Yields 2 servings. Nutrition Facts per Serving: Calories 110; Fat 2g; Cholesterol 10mg; Sodium 320mg; Carbohydrates 16g; Fiber 2g; Sugar 6g; Protein 9g Sources:

5 Apricot South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

6 Apricot South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA s Supplemental Nutrition Assistance Program (SNAP).

7 Apricot Pitas APRICOTS Ingredients 24 samples 32 samples 48 samples Samples: 2 Tablespoon serving on flatbread or pita bread wedge Flatbread, preferably whole wheat, cut into 8 squares Cottage cheese, low-fat or non-fat Apricots, seeds removed, each cut into 8 thin wedges Cucumber slices (cut in half for large slices) Red or green sweet bell peppers wedges 3 pieces 1 ½ cups 6 apricots 24 thin slices 24 small wedges 4 pieces 2 cups 8 apricots 32 thin slices 32 small wedges 6 pieces 3 cups 12 apricots 48 thin slices 48 small wedges Directions: 1. Prepare and slice flatbread, apricots, cucumber, and bell peppers. Place each into a separate container. Put the containers of apricots, cucumber, bell peppers, and cottage cheese into a cooler with ice for transport to the store. 2. Assemble at the display table keeping ingredients except flatbread on ice. Place each flatbread on a plate. Add 1 Tablespoon of cottage cheese, 2 wedges of apricot, a segment of cucumber and a bell pepper wedge to each square. 3. Place one full-sized pita or flatbread sample on the table for reference. Materials needed: Sampling Display Instructions Table/tablecloth Garbage can/paper bag Paper towels/wet wipes/plastic gloves Ingredients used in the recipe Paper plates or cups, plastic forks or spoons Spoon, fork, spatula for serving Recipe video (optional) org/m/article/pick-it-try-it-like-it/ Pick it! Try it! Like it! produce sign as table tent Pick it! Try it! Like it! flyer or recipe card Food allergy sign on table Notes: Wear hair tied or clipped back. Wear plastic gloves when serving food. Place only a few samples at a time on paper plates. Ask parent s permission before children may sample. Transport the containers of cottage cheese, apricot slices, bell pepper slices, and cucumber slices to the store in a cooler. Keep flatbread squares fresh in a sealed container. Ask them if they use apricots often in their meals and snacks. Ask them if they could use this recipe. Remind them that this recipe is a great snack or side dish! South Dakota State University, South Dakota counties, and U.S. Department of Agriculture cooperating. South Dakota State University adheres to AA/EEO guidelines in offering educational programs and services. This material was funded by USDA's Supplemental Nutrition Assistance Program (SNAP). Publication: