The Forktionary Angle
"A golden jewel of summer, its delicate balance of sweetness and acidity makes it superb in both sweet desserts and savory dishes."
Definition
A small, soft, and slightly fuzzy stone fruit with a distinct sweet-tart flavor, related to peaches and plums.
Sensory Profile
Technical Metrics
Peak Season
May to August (Northern Hemisphere)
Primary Use
Fresh eating, jams, desserts, dried fruit
Vitamin A Content (per 100g)
~1926 IU (from beta-carotene)
Nutrition Facts
Per 3 medium apricots (105g)Chef’s Secret
To easily peel apricots for smooth purees or jams, blanch them in boiling water for 30 seconds, then immediately transfer to an ice bath.
Substitutions
Peach
1:1Similar fuzzy skin, juicy flesh, and sweet-tart flavor; excellent in most recipes.
Nectarine
1:1Smooth-skinned peach, offers similar flavor and texture, good for fresh eating or baking.
Plum
1:1Similar tartness and juiciness, but darker skin and flesh, good for jams or tarts.
Dried Apricots (rehydrated)
Buying Guide
Choose plump, firm apricots with a uniform color. Avoid green or overly soft fruit. Ripe apricots yield slightly to gentle pressure.