Kitchen Dictionary: 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