Everything to Know About Apricots
This petite stone fruit packs a sweet-tangy flavor punch.
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By Layla Khoury-Hanold for Food Network Kitchen
Layla Khoury-Hanold is a contributor at Food Network.
Dried apricots are available year-round but fresh apricots are a seasonal delicacy only available for a short time in the summer. Here’s everything you need to know about this small, sweet-tangy stone fruit, including the different varieties of apricots, how to tell when they’re ripe and what to make with them.
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What Are Apricots?
Fresh apricots are small, round stone fruits that are a member of the Rosaceae family, along with peaches, apples and pears. Fresh apricots have a fuzzy skin that ranges in color from yellow-orange to pale orange to bright orange, depending on the variety and how ripe they are. Some apricots may also have a pink blush on the skin. When ripe, apricots are sweet and juicy like a peach, with a floral and slightly sour flavor profile (unripe apricots will taste sourer).
According to California Apricots, around 400 growers in California produce over 95 percent of the apricots grown in the U.S. Apricots can be purchased fresh, dried, canned, frozen, pureed and as nectar in juice.
From a nutrition standpoint, Toby Amidor, MS, RD, CDN, FAND, award-winning nutrition expert and Wall Street Journal best-selling author of Diabetes Create Your Plate Meal Prep Cookbook, says, “One cup of fresh apricots has about 75 calories, 3 grams of fiber and plenty of vitamin A and beta-carotene, an antioxidant that's good for healthy eyes and skin.” Amidor notes that apricot kernels contain cyanide and are therefore toxic if consumed raw; roasted kernels are safe to eat and have a mild, nutty flavor, like that of almonds.
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5 Varieties of Apricots
There are dozens of varieties of apricots. According to California Apricots, the most prevalent varieties of apricots in the U.S. include Blenheim, Patterson, Tilton and Castlebrite. One newer, popular variety is Katy apricots.
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Blenheim: considered the most delicious California apricot. It has a very intense color and flavor and is particularly juicy, which limits its shelf life when it comes to shipping capabilities.
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Patterson: known more for their yield, durability and ease of transport rather than their flavor.
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Tilton: one of the most dominant and most flavorful California apricots, they are juicy and tender with a sweet-tart flavor. Tiltons are slightly flatter with a suture line that goes halfway around the apricot.
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Castlebrite: bright orange in color, firm and full of flavor when ripe.
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Katy: yellow-orange skin with a blush to it and full of flavor when ripe.
When Are Apricots In Season?
Apricots are in season from early May to July.
How to Know When Apricots Are Ripe
You’ll know apricots are ripe when they are soft to the touch and juicy. Choose apricots that are plump, fairly firm (just slightly soft) with an orange-yellow to bright orange color. Avoid apricots that are greenish-yellow as these are unripe and will not ripen any further.
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How to Store Apricots
If the apricots are not ripe when you bring them home, let them sit on the counter for a day or two. When ripe, store in the refrigerator and enjoy within a few days.
You can also store apricots in the freezer. To freeze apricots, quickly blanch them in boiling water (peeling off the skin if desired), slice them in half, remove the pit and freeze in a tightly sealed container or bag for up to 3 months.
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How to Cut an Apricot
- Cut In half: Find the natural indentation that runs across one side and slice into it with a sharp paring knife. When your knife reaches the pit, keep your knife in place and slowly rotate the fruit to slice through remainder of the apricot.
- Remove the Pit: Gently twist the fruit open and pull the pit out of the flesh. If the apricot is firm and the pit isn’t budging, try placing the apricot half with the pit on a cutting board and cut it in half lengthwise. This should help loosen the pit enough to remove it.
- Slice: You can leave your apricots cut in halves, or slice or dice as needed for various recipes.
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What to Cook with Apricots
Apricots are excellent enjoyed raw, either for snacking, on cheese boards or in salads, like this Spiked Summer Fruit Salad. You can cook apricots in a variety of ways, such as grilling, as with these Grilled Peach Crisp Foil Packs, or poaching, like these Poached Apricot Sundaes. Apricots make an excellent addition to baked goods such as muffins, breads, cakes, pies and cobblers, and desserts such as pudding and ice cream. Try blending apricots into a Fruit Smoothie for a sweet-tangy punch of flavor. On the savory side, sauteed apricots pair particularly well with pork and poultry dishes.
You can also make Apricot Jam to top breakfast dishes such as toast, yogurt parfaits, pancakes or waffles. Try whisking apricot jam into salad dressings, marinades or glazes for chicken or pork, as with this Apricot-Glazed Chicken with Spring Vegetables.
Try swapping in apricots for other stone fruits, like this summer ready Peach Caprese Salad or The Best Peach Cobbler. Dehydrate apricots using a food dehydrator and add to dishes such as Quinoa Salad with Apricots, Basil and Pistachios or Chicken Tagine With Olives and Apricots.
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