Apricots are a type of fruit commonly used in beverages, candies, chutneys, pickles, relishes, and much more!
The flavor profile for apricots can be described as ambrosial and sweet.
Apricots contain over 18+ nutrients including 10 vitamins and 8 minerals. Apricots are also sodium free and trans fat free.
Uses For Apricots
- Chutneys, Pickles, Relishes.
- Crumbles, Cobblers, Crisps.
- Jams, Jellies, Preserves.
- Pies, Tarts, Pastries.
- Slices, Bars.
- When buying, look for apricots that are a little soft, with a nice sheen, and free of bruises.
- It’s okay if they have some brown spots on them; that’s just a sign that the fruit is ripe and flavorful.
- Buy apricots when they’re fully ripe. If you wait too long and they become overripe, they lose their flavor and texture.
- Once you get home, put your apricots in the refrigerator for storage. Apricots will last about one week in the fridge, but only about two days at room temperature.
- You can also freeze apricots to keep them longer.
- Apricots can be eaten as is, but they’re often cooked in jams or baked into pies and other desserts. They can be used as a topping for pancakes or muffins or stewed into chutney and relishes.
- Apricots are naturally sweet, so they don’t need much sugar to make a tasty jam or pie filling—just one cup of sugar per three cups of fruit should do it!
- Low in sodium.
- Good source of 2 micronutrients.