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Apricot

Fruits · Stone fruit

Apricot

Small, golden-orange stone fruit with velvety skin; eaten fresh, baked into tarts or cooked into jam.

Also called: apricots, kayısı, albaricoque

Photo: Benjamint444, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Apricots are small, round stone fruits with lightly fuzzy orange skin, often blushed red, and a single smooth stone. Ripe ones are fragrant and slightly soft. They are smaller and less juicy than peaches, with a tangier flavour, and are widely dried.

Prunus armeniaca

How it’s used

  • Halved in tarts, clafoutis and cakes
  • Cooked into jam and compote
  • Roasted or grilled with honey
  • Added to tagines and lamb stews

Characteristics

Taste
Sweet-tart and fragrant.
Texture
Soft and slightly dry compared with peaches.
Sold as
fresh, dried, canned
Cooking uses
Usually eaten raw, Suitable for baking, Commonly cooked

Storage

At room temperature. Ripen at room temperature, then refrigerate and eat within a few days.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Do not eat raw apricot kernels: they contain amygdalin, which releases cyanide.

Nutrition per 100 g

Energy
48 kcal
Protein
1.4 g
Carbohydrate
11.12 g
Fat
0.39 g
Fibre
2 g
Sugars
9.24 g

USDA FoodData Central: Apricots, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Peach — In tarts and compotes; juicier and less tangy.

Related ingredients

Recipes with apricot

No recipe in the catalogue uses it yet.

More stone fruit