You will never like apricot this much.






Hello, young Padawan



The great thing about summer fruits is that they are great to eat just like that, but also fantastic to make quick and mouth-watering recipes with. Rather than serving the classic fruit salad as a dessert, why not playing on the textures with a single fruit, always without cooking because “it is too hot to work” these days?


We will see an example here, in a “compote” version without any cooking, and which does not lose any of its charms.







The sun-drenched apricot is an excellent source of beta-carotene – which is, I remind you, a precursor of vitamin A also called provitamin A. It is, therefore an antioxidant, great for cell renewal, for anti-aging and an excellent fruit for your eyesight. Note: If you want to optimally absorb provitamin A, it is necessary to eat fat with it; that’s why you will always find oilseeds in my recipes with fruits that contain vitamin A.


Excellent for the intestines in general and the intestinal mucosa in particular, apricot helps digestion problems thanks to the soft fibers and minerals it contains (potassium, iron, copper and magnesium, ed.) Finally, its antioxidants, especially flavonoids, are also an asset for cardiovascular health. Do you want good health? Eat apricots.


Apricots are finally an asset for the skin, whether for texture, complexion, suppleness, to heal scars, and UV protection. Do you want beautiful skin? Eat apricots. In season. That is to say: now.





Fresh apricot in compote, raw and wild.

For two servings


5 apricots
4 mint leaves
Madagascar pepper (voatsiperifery)
1 pinch of Madagascar vanilla powder
1 tsp. crushed pistachios
1 tsp. praline powder
A few drops of water


Option: 1 scoop of pistachio ice cream or 1 Breton shortbread per guest.






In the bowl of a blender or a mini chopper, put 4 apricots, pitted and cut in half, as well as 2 mint leaves, a pinch of vanilla powder, and a pinch of Madagascar pepper.


Depending if the apricots are very ripe or not, add a few drops of water if necessary to obtain a lovely compote, with chunks or not – I prefer with chunks and not too liquid but it’s your recipe, you do what you want. In terms of liquid, to give you an idea: on ripe apricots, I add a teaspoon of water. Set aside.


Finely chop the two remaining mint leaves, and cut the apricot into strips.






Arrange the compote thus obtained in two small ramekins or cups of your choice, place the apricot slices in a harmonious way, then sprinkle with crushed pistachios and powdered praline.


Add a mint leaf for the final decorative touch.






Here is a good champion’s dessert (or a gladiator’s snack, lol, ed), without cooking nor heating to preserve the chef from the heatwave, the praline rebalances the acidity of the raw apricot, the pistachio sublimates the apricot and the good spices enhance everything.


If you wish, you can add a small Breton shortbread or a scoop of pistachio ice cream, for even more decadence. But you don’t get it from me.


Bon appetite! 🍑





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