Apricot recipes showcase health benefits in Italy and traditional tart in Switzerland

Apricots are highlighted for their high content of beta‑carotene, vitamin A, vitamin C, potassium and antioxidants, offering support for vision, skin, immunity and digestive health while being low in calories. An Italian feature presents two dishes: a summer salad combining sliced apricots, burrata, raw ham, toasted almonds and a honey‑balsamic dressing, and a chicken sautéed with apricot halves, honey, rosemary and white wine.

In the Swiss canton of Valais, which produces 95 % of Switzerland’s apricots, the traditional "Flon de Savièse"—a fruit tart with a sweet shortcrust both beneath and above the fruit—is detailed. The recipe calls for a flour‑butter‑egg dough and a filling of apricots mixed with sugar, flour, butter, cinnamon and salt, baked until lightly golden and served warm or at room temperature.