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Apricot
China, Central AsiaLate spring to midsummer (May–August)Sweet-tart, floral, honeyed with a slight tang
Did You Know?
Apricot kernels (seeds) contain amygdalin, a compound that can release cyanide — they should not be eaten raw in large quantities.
Overview
China · Late spring to midsummer (May–August) · fruits
Apricot is a small stone fruit with velvety golden-orange skin and sweet-tart flesh. Fresh apricots are delicate and highly perishable, prized for their intense fragrance and flavor.
China
Origin
Late spring to midsummer
Season
Easy
Difficulty
fruits
Category
Flavor Profile
Sweet-tartfloralhoneyed with a slight tang
Storage Tips
Ripen at room temperature, then refrigerate up to 5 days. Handle gently — bruises easily.
Photo Gallery
How to Cook with Apricot
Recipes, pairings, substitutes, and professional tips
Cooking Tips
Use in jams, tarts, chutneys, glazes for poultry, and dried as a snack. Don't overcook — they soften quickly.
Best Pairings
honeyalmondscreamthymevanillabrandychicken
Substitutes
Peach, nectarine, plum, dried apricot
Nutrition & Health Benefits
The nutritional profile and health properties of Apricot
Nutrition Highlights
fat
0.4
carbs
11.1
fiber
2
protein
1.4
calories
48
vitamin_a
12% DV
vitamin_c
12% DV
Quick Facts
Categoryfruits
OriginChina, Central Asia
SeasonLate spring to midsummer (May–August)
DifficultyEasy
Health Benefits
Rich in beta-carotene, vitamin A, vitamin C, and antioxidants. Supports eye health and skin.
Apricot Photos
3 photos showcasing Apricot in its many forms
🌿
Apricot
fruits
OriginChina
SeasonLate spring to midsummer (May–August)
DifficultyEasy
Flavor Notes
Sweet-tartfloralhoneyed with a slight tang
Shop This Ingredient
Find premium Apricot in our store
Pairs Well With
honeyalmondscreamthymevanillabrandychicken
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