How to Cook with Apricots (2024)

FAQs

Do you peel apricots before cooking? ›

The perk of using an apricot is that most recipes don't require the smooth skin of the apricot to be peeled. However, should you need to peel them, simply blanch in boiling water for about 20 seconds and then plunge them into ice water. The skins should peel off easily.

Generally, you will need to remove the pit to cook with apricots. To do so, slice around the seam of the apricot (the part that meets the stem), then firmly twist the fruit open and take out the pit. You may also need to peel the skin, depending on the recipe.

Yes, you can freeze apricots. Start by cleaning, coring, and slicing the apricots into manageable chunks. Lay out the apricot chunks on a sheet pan and freeze until solid. Then, transfer the frozen apricot chunks to an airtight container, and return to the freezer.

Dried apricots soaked in water benefits include improved digestion, better nutrient absorption, blood sugar control, boosted immunity, and potential antioxidant effects. They may also promote healthy skin.

The rice wine adds delicate sweetness to the apricots which are poached with star anise, cinnamon and cloves for an aromatic finish.

Ripe apricots need to be stored in a refrigerator and will last up to a week. Apricots will not continue to ripen in the fridge, so make sure they are fully ripe before chilling. Overripe apricots won't last long, even if refrigerated. If your apricots are bruised, mushy, or otherwise damaged, don't worry!

Apricots are safe to eat raw. A person should wash the fruit first, then slice it in half and take out the stone. Dried and fresh apricots are tasty additions to a yogurt or porridge, for either breakfast or a snack.

Dried apricots are nutritious but also calorie-dense due to their concentrated sugars. As a general guideline, consuming around 5 to 6 dried apricots (approximately 1/4 to 1/3 cup) daily can provide beneficial nutrients without excessive calorie intake.

Rich in vitamin A, beta-carotene, and other carotenoids, apricots are excellent for promoting eye health. Lutein helps to support retina and lens health, while carotenoids and vitamin E support overall vision. Apricot nutrients also help to reduce the risk of macular degeneration and cataracts.

Apricots are in season from May through July, although sales and prices of apricots remain fairly consistent throughout the year, giving you the flexibility to enjoy them whenever your taste buds crave a touch of sunshine.

Should you wash apricots? ›

Wash and rinse all fruits thoroughly before cooking. Do not soak.

A simple dip in a bath of lemon juice, orange juice, or pineapple juice will help slow the browning process of your apricots. You can either introduce this trick into your routine, or you can look for recipes that will automatically combine fresh apricots with an acid element, such as a chamomile stone fruit salad.

On the other hand, berries, particularly strawberries and raspberries, bring out apricot's natural sweetness, creating a flavor profile that's sweet and slightly wild. For a touch of exotic flair, pair apricot with tropical fruits like mango or passionfruit.

Hot packing produces the highest quality apricot, but apricots may also be raw packed. Hot pack - In a large saucepan place drained fruit in syrup, juice or water and bring to boil. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Place halves in layers, cut side down.

There are three basic ways to preserve fresh apricots: freeze them, make apricot preserves, or dry them. You could also juice, can or make syrup out of them, but for the moment we will focus on the previous three methods.