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Mediterranean Pistachios and Fruits

Photo: Iain Bagwell; Styling: Kevin Crafts
Cook time 20 mins
Yield Serves 12 (makes 3 cups) (serving size: 1/4 cup)
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.

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

Nutrition 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

How to Make It

  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.

  3. *Available at some Trader Joe's stores.

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

  5. Note: Nutritional analysis is per serving.