Also indexed as: Apriums, Plumcots
Preparation, uses, and tips
Apricots can be eaten fresh, or cooked, canned, candied, or stewed, just like peaches or nectarines. They can be used in pies, cakes, sorbets,
yogurt, crepes, jams, and chutneys. Since
apricots do not ship well, they are usually picked too soon, hampering their maturation into
full flavor. Using them dried may be preferable in areas out of their growing range. It is
best to soak dried fruit in filtered boiling water before serving. Apricot seed kernels can be
made into brandies and liqueurs.
Buying and storage tips
Choose plump and juicy apricots that are not too soft. Their deep orange color does not
necessarily guarantee ripeness, although those with deeper color are likely to be riper than
pale yellow or green ones. The best apricots often have a tempting aroma. Avoid fruit with
cracks in the skin, or that shows white spots, which indicate mold. Handle apricots tenderly
as they bruise easily, and bruising causes rapid spoiling. Lemon juice prevents the flesh from darkening after
slicing. After the central stone is removed, the fruit can be frozen in slices or puréed.
Dried apricots can be found at the market more often than fresh ones, and they work well in
many recipes.
Varieties
Many varieties of apricots are grown in the Middle and Near East, especially in Turkey. In
the United States, most apricots are grown in California, as they do not thrive as well on the
East Coast. Among the more common varieties of apricot are the Derby, Moorpark, Royal, and
Tilton. In California, two plum/apricot
hybrids are sold under the names “plumcot” and “aprium.”
Nutrition Highlights
Apricot, 2 apricots (raw)
Calories: 34
Protein: 0.98g
Carbohydrate: 7.8g
Total Fat: 0.27g
Fiber: 1.68g
*Good source of: Vitamin C (7mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.