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 Sunset

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Nutritional Information

Amount per serving
  • Calories: 116
  • Calories from fat: 55%
  • Protein: 3.5g
  • Fat: 7.1g
  • Saturated fat: 0.9g
  • Carbohydrate: 11g
  • Fiber: 2.1g
  • Sodium: 2.4mg
  • Cholesterol: 0.0mg


  • 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


  1. 1. Preheat oven to 350°. Spread pistachios on a rimmed baking sheet and bake until lightly toasted, about 7 minutes. Let cool completely.
  2. 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.
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