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Apricots are velvety-skinned stone fruits with golden-orange flesh and a delicate, sweet-tart flavor. They're exceptionally high in beta-carotene (giving them their orange color) and offer one of the highest vitamin A contents among common fruits.
Dried apricots have concentrated nutrients (5x more potassium, iron, and fiber per weight) but also concentrated sugar. They're healthy but higher in calories. Watch portions—5-6 dried halves equals one fresh apricot nutritionally.
Apricots can develop a mealy texture if stored cold before ripening (similar to peaches). Choose apricots with a sweet aroma and slight give. Let firm apricots ripen at room temperature before refrigerating.
No—apricot kernels contain amygdalin, which converts to cyanide when digested. Consuming large amounts can be dangerous. While some cultures traditionally use small amounts, it's not recommended. Stick to the delicious flesh.
Ripen at room temperature until fragrant and gives slightly when pressed. Refrigerate ripe apricots for 3-4 days. Apricots bruise easily so handle gently. Freeze halves for later use.
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