Ingredient
Apricot
Small stone fruit that is either perfect or woolly, with little in between. It ripens off the tree in colour but not in sugar, so an underripe one never becomes sweet — which is why so many recipes use them dried or poached instead.
- Sourcing
- Brief early-summer season fresh; dried year-round. Unsulphured dried apricots are brown rather than orange and taste considerably more of apricot.
- Varieties
- Fresh, Dried, Sulphured, Unsulphured
- Quality cues
- Fragrant at the stem end and giving slightly overall. Hard and pale means picked too early and it will not recover.
- Substitutions
- Peach, Nectarine, Dried apricots, rehydrated
- Storage
- Ripen at room temperature, then refrigerate. Dried keep in a sealed jar away from light.
- Shelf life
- 3-5 days ripe, 1 year dried
Nutrition
Per 100 g
- Calories
- 48 kcal
- Protein
- 1.4 g
- Fat
- 0.4 g
- Carbs
- 11.1 g
- Fibre
- 2 g
- Sugars
- 9.2 g
- Sodium
- 1 mg
From USDA FoodData Central (#171697). Raw, edible portion.