Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon


Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

What is it?

Apricots are stone fruit, meaning it has a large pit surrounded by flesh. A relative of the peach, it has a sweet, rich flavor.

Kitchen math:

1 lb. = 8 to 14 = 2 1/2 cups sliced

Don’t have it?

Use peaches, nectarines or a mix of stone fruits.

How to choose:

Ripeness cues can vary slightly between varieties, but you’ll know a ripe, juicy apricot by its fruity fragrance and deep, uniform golden color, especially right around the stem, the portion that’s the last to ripen.

How to prep:

Apricot skin is very tender and edible; it’s rarely peeled for most preparations. The pit is also easy to remove. Just cut the fruit through to the pit and run the knife all the way around the fruit keeping the knife against the pit. Gently pull one half away from the pit and pop it out.

How to store:

If your apricots are slightly underripe, you can let the fruit rest on your countertop for a day or two to soften. Just be careful not to let them become overripe. Apricots are especially perishable; there’s a very small window of time between just-ripe and overripe apricots. Once stone fruit are ripe, you can store them in the refrigerator (which slows the ripening process) if you need to buy yourself some time.


  • Recipe

    North African Spiced Salmon Over French Lentils

    Go to any French bistro, and you’ll likely find a dish of lentils and salmon. It’s a classic for good reason: Lean, mellow lentils complement the richness of the fish.…

  • Recipe

    Apricot-Flax Oat Bars

    High in fiber and omega-3 fatty acids, flaxseeds combine with oats and almonds to give these caramelly bars a rustic chunkiness, while the honey lends a wonderful toffee-like texture. If…

  • Recipe

    Sweet Chicken Tagine with Apricots and Caramelized Walnuts

    This tagine is a perfect example of the sweet chicken tagines of Fez, a glorious blend of sweet and savory, with the apricots’ chewy texture and sweet-tart flavor offsetting the…

  • Recipe

    Gluten-Free Apricot Bread

    I love dried apricots and they make a wonderful addition to quick breads for their flavor and texture. A touch of orange is a great pairing with apricots and enhances…

  • Recipe

    Catfish with Apricot-Chili Glaze and Wilted Spinach

    This easy sweet-and-spicy glaze, while delicious on meaty catfish, would also taste great on other fish fillets. You’ll find the chili garlic sauce and sesame oil in the Asian food…

  • Recipe

    Apricot-Thyme Semifreddo

    Fresh thyme adds herbal notes that complement the apricot in this semifreddo. Fresh apricots are too juicy to use here—their juice would freeze into ice crystals that would mar the…

  • Recipe

    Curried Lamb with Apricots and Almonds

    This sweet and aromatic curry is based on the traditional sali boti of Parsi cuisine in western India. For the best flavor, use dried Turkish apricots, which will provide a…

  • Recipe

    Apricot Hamantaschen

    These filled pastries, tri-cornered to mimic Haman’s hat and served during Purim celebrations, are commonly filled with prunes or poppy seeds, but apricot filling is the author's favorite.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial