Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Apricots, halved | 680 g | Sweet, Sour · Heating |
 Rolled oats | 150 g | Sweet · Heating |
 Pistachios, chopped | 65 g | Sweet, Astringent · Heating |
 Ghee | 34 g | Sweet · Cooling |
 Cinnamon | 2 g | Sweet, Pungent, Astringent · Heating |
 Maple syrup | 42 g | Sweet · Cooling |
Step-by-Step Preparation
- Prepare the halved apricots and spread them in a shallow baking dish.
- Dot with half the ghee and sprinkle over the cinnamon and sweetener.
- Combine the rolled oats and chopped pistachios with the remaining ghee and scatter them evenly.
- Bake until the fruit is soft and bubbling and the topping is gently browned.
- Rest for ten minutes and serve warm in small portions.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original international baked-fruit dessert adaptation)
Warm Apricot Pistachio Crisp is a warm fruit dessert with restrained sweetener. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Warm Apricot Pistachio Crisp
| Nutrient | Per 100g | Per Serving (1 serving (162g)) |
|---|---|---|
| Energy (Calories) | 172 kcal | 278 kcal |
| Protein | 4.4 g | 7.1 g |
| Total Carbohydrates | 23.1 g | 37.4 g |
| Dietary Fiber | 3.8 g | 6.1 g |
| Total Sugars | 9.7 g | 15.8 g |
| Total Fat | 7.8 g | 12.6 g |
| Calcium | 30.7 mg | 49.8 mg |
| Iron | 1.21 mg | 1.96 mg |
| Magnesium | 37.4 mg | 60.6 mg |
| Phosphorus | 112.3 mg | 182.2 mg |
| Potassium | 315 mg | 512 mg |
| Sodium | 2 mg | 4 mg |
| Zinc | 0.92 mg | 1.48 mg |
| Copper | 0.20 mg | 0.33 mg |
| Manganese | 0.30 mg | 0.48 mg |
| Selenium | 5.0 µg | 8.1 µg |
| Vitamin C | 7.4 mg | 12.0 mg |
| Vitamin A (RAE) | 98.2 µg | 159.3 µg |
| Vitamin E | 2.53 mg | 4.10 mg |
| Vitamin K | 3.0 µg | 4.8 µg |
| Thiamin (Vitamin B1) | 0.15 mg | 0.25 mg |
| Riboflavin (Vitamin B2) | 0.12 mg | 0.19 mg |
| Niacin (Vitamin B3) | 0.69 mg | 1.11 mg |
| Vitamin B6 | 0.17 mg | 0.27 mg |
| Folate (DFE) | 14.6 µg | 23.7 µg |
| Choline | 9.1 mg | 14.7 mg |
