Apricots are like a great blend of both plum and peach. You get the sweetness and the tartness with this fantastic fruit that is only 17 calories. The apricot is full of beta-carotene, and fiber packs a punch of antioxidants in each bite.
Ways to Eat Apricots
Fresh – Grab and go!
Choose apricots that are both firm and plump. They are a pretty yellow/orange/red color. Allow them to ripen at room temperature, and store them in the refrigerator for up to 5 days in a closed container. To ripen, put them in a brown paper bag and keep the bag closed and away from light.
Rinse under running water and pat them dry.
Dried – Dried Apricots by Martha Stewart
10 to 11 apricots, pits removed, halved or quartered, and 2 tablespoons sugar, or more to taste
- Heat oven to 225 degrees. Line a baking pan with parchment paper (or a Silpat baking mat if you’re drying figs). Arrange fruit, cut sides up, spaced 1/2 to 1 inch apart, on a pan. Sprinkle 1 tablespoon sugar over fruit; depending on the fruit’s tartness, add more sugar.
- Transfer pan to oven; dry until the fruit has withered, edges have dried, and centers are still juicy; timing will vary according to the variety of fruit, ripeness, and size, 1 1/2 to 4 hours. If juices start to run, baste with juices every hour. Transfer pan to a cooling rack; remove from pan while still warm.
Poached – Poaching Apricots
- Clean your apricots and cut them into halves.
- Remove the pits but be sure not to peel the apricots.
- Place the apricots into a medium saucepan and cover them with water.
- Poach the apricots for about 8 min. or until very tender.
- Remove the apricots from the poaching liquid and serve them warm.
Use apricots in cakes, crumbles, pancakes, donuts, glazes, and salads.
What are you going to do with your apricots?