Fruit, Stone Fruit | Vegan Gluten Free Low Calorie High Fiber

Baby Apricot

Prunus armeniaca Allergen-Free
Baby Apricot

Sourcing & Taxonomy

  • Family Rosaceae
  • Primary Cuisine Global
  • Seasonality Late Spring, Early Summer
  • Source Fruit

The Forktionary Angle

""

Definition

A small, tender apricot varietal, often sweeter and less fibrous, sometimes marketed specifically for infant consumption.

Sensory Profile

TasteSweet, Mildly Tart, Delicate
TextureSoft, Fuzzy Skin, Smooth Flesh
AromaFruity, Floral
AcidityMedium

Technical Metrics

Nutrition Facts

Per 1 apricot (35g)
Calories48 calories
Total Fat0.4g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Protein1.4g
Total Carbohydrate11.1g
Dietary Fiber2g
Total Sugars9.2g
Calcium13mg
Iron0.4mg
Potassium259mg

Chef’s Secret

For a richer apricot flavor in purees or sauces, roast them slightly before blending to caramelize natural sugars.

Substitutions

Best Match

Regular Apricot (pureed)

1:1

Same fruit, just larger and may need more processing for babies.

Baby Plum

1:1

Similar stone fruit, sweet-tart, good for baby food.

Peach Puree

1:1

Sweet, smooth, and mild, another excellent option for baby food.

Mango Puree

1:1

Sweet and tropical, rich in vitamins, distinct flavor.

Buying Guide

Select apricots that are plump, firm, and have a vibrant orange color. Avoid any with green tinges.

Flavor Pairings

Almonds Pistachios Rosemary Honey Goat Cheese Lamb Pork Yogurt

Recipes Using Baby Apricot

Baby Food Cake image 225
Time To Make 4 Hours Or Less Desserts Weeknight

Baby Food Cake

This Baby Food Cake recipe is a delightful twist on a classic bundt cake! Using pureed fruits or vegetables as a base, this recipe creates a surprisingly moist and flavorful cake that's perfect for both adults and children. It's incredibly easy to make, requiring minimal ingredients and effort, but yields a stunningly beautiful and delicious result. Try it with sweet potato, pumpkin, or even applesauce for unique and tasty variations!

See Complete Recipe