apricots

ProduceFresh apricots are in season from late spring through mid-summer (May to August in the Northern Hemisphere), with peak availability in June and July. Dried apricots are available year-round.

Fresh apricots are rich in beta-carotene, vitamin C, and dietary fiber, with dried apricots providing concentrated amounts of potassium and iron. Both forms contain phenolic compounds with antioxidant properties.

About

The apricot (Prunus armeniaca) is a stone fruit belonging to the Rosaceae family, native to central Asia and domesticated in Armenia in antiquity—the scientific name armeniaca reflects this historical association. The fruit is characterized by a soft, velvety skin ranging in color from pale yellow to deep orange, with a single hard stone pit containing an almond-like kernel. The flesh is juicy, delicate, and mildly sweet, with subtle tartness and floral notes. Key cultivars include Moorpark, Blenheim, and Royal, each varying in flavor intensity, sugar content, and storage capability.

Culinary Uses

Fresh apricots are eaten out-of-hand or incorporated into desserts, jams, and compotes. Dried apricots are widely used in Middle Eastern, North African, and Mediterranean cuisines—folded into tagines, grain dishes, and stuffing—and serve as a convenient snack. Apricot kernels yield an oil used in baking and skincare, while the fruit is made into jams, nectar, liqueurs, and leather (dried fruit paste). The tart-sweet profile pairs well with poultry, lamb, and aromatic spices such as cardamom, cinnamon, and ginger.

Forms & Preparations

Fresh whole fruit — Ripe stone fruit eaten fresh, halved and pitted for desserts, or poached in syrups.
Dried apricots — Sun-dried or mechanically dried whole fruit, with or without pits; used in both sweet and savory applications.
Apricot jam/preserve — Cooked fruit reduced with sugar and pectin; spread for pastries, or used as a glaze or sauce.
Apricot nectar — Sweetened juice concentrate or ready-to-drink beverage made from pureed apricots.
Apricot leather — Dried fruit paste rolled thin and cut into strips; chewy confection and portable snack.
Apricot kernel oil — Cold-pressed oil extracted from apricot pits; used in baking, pastry work, and skincare.

Substitutes

Unknown — Similar texture and drying characteristics; slightly less tart. Use in a 1:1 ratio for savory dishes, though flavor will be milder.
Unknown — More honeyed and complex; substitute at 1:1 ratio but reduce added sugar in recipes due to higher natural sweetness.
Unknown — Earthier and darker flavor; use at 1:1 ratio but expect less tartness and more body in the dish.
Unknown — For fresh apricot recipes; similar stone fruit structure. Use 1:1 but select tart varieties to match apricot acidity.
Unknown — Provide similar tartness and brightness; dried sour cherries work at 1:1 ratio in savory dishes.