Mediterranean Pistachios and Fruits

Photo: Iain Bagwell; Styling: Kevin Crafts
Sticky apricots and pomegranate seeds hold onto a blend of warm spices; when you stir them into your favorite cereal or yogurt, they flavor the whole bowl.

Yield:

Serves 12 (makes 3 cups) (serving size: 1/4 cup)

Recipe from

Recipe Time

Cook: 20 Minutes

Nutritional Information

Calories 116
Caloriesfromfat 55 %
Protein 3.5 g
Fat 7.1 g
Satfat 0.9 g
Carbohydrate 11 g
Fiber 2.1 g
Sodium 2.4 mg
Cholesterol 0.0 mg

Ingredients

1 1/2 cups roasted, unsalted pistachios
1/4 cup dried pomegranate seeds* or dried cranberries
1/2 cup chopped dried apricots (preferably Blenheim)
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated or regular ground nutmeg
1/2 teaspoon cinnamon
2 teaspoons sugar

Preparation

1. Preheat oven to 350°. Spread pistachios on a rimmed baking sheet and bake until lightly toasted, about 7 minutes. Let cool completely.

2. Toss pistachios with pomegranate seeds, apricots, allspice, nutmeg, cinnamon, and sugar until well coated.

*Available at some Trader Joe's stores.

Make ahead: Up to 3 days; 1 week if you add dried fruit just before eating.

Note: Nutritional analysis is per serving.

Note:

February 2011