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Kitchen Dictionary: apricot

apricot

A relative of the peach, the apricot is smaller with an oval pit which removes easily. There are many varieties (Riland, Tilton, Blenheim, Royal, Chinese, etc.) which range from pale yellow to deep burnt orange.

plural: apricots

Ingredient

Season: June - July

How to select: Look for plump, firm fruit with uniform color. There are about 8-12 apricots per pound.

How to store: Store in plastic in the refrigerator for 3-5 days.

How to prepare: bake, poach, raw, stew

Matches well with: almonds, brandy, cherries, cream, ginger, honey, lamb, lemon, lime, oranges, peaches, raspberries, rice, sesame, sour cream, strawberries, tarragon, vanilla, yogurt, wine

Substitutions: fresh apricots = same amount reconstituted dried apricots, peaches or nectarines

More Apricot Recipes
Popular Apricot Recipes
Freezer Apricot Jam
Baked Brie in Puff Pastry With Apricot or Raspberry Preserves
Easy Crock Pot Moroccan Chicken, Chickpea and Apricot Tagine
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Nutrition Facts

Calculated for 1 apricot
Amount Per Serving %DV
Calories 16
Calories from Fat 1 (7%)
Total Fat 0.1g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 90mg 2%
Total Carbohydrate 3.9g 1%
Dietary Fiber 0.7g 2%
Sugars 0.7g
Protein 0.5g 0%

How is this calculated?

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