10 delicious ways to eat apricots (2024)

FAQs

What is the best way to eat apricots? ›

It's best to enjoy apricots whole and unpeeled, as the skin boasts large amounts of fiber and nutrients. Be sure to discard the stone, as it's inedible. calories and fat while also an excellent source of vitamins A and C.

Dried apricots are nutritious but also calorie-dense due to their concentrated sugars. As a general guideline, consuming around 5 to 6 dried apricots (approximately 1/4 to 1/3 cup) daily can provide beneficial nutrients without excessive calorie intake.

Apricots contain vitamin A and vitamin E, which help support eye health and vision. They also contain some vitamin C, promoting healthy skin. They are also rich in flavonoids, which support heart health. With multiple vitamins and health benefits for kids, apricots would make a great addition to any meal or snack.

On the other hand, berries, particularly strawberries and raspberries, bring out apricot's natural sweetness, creating a flavor profile that's sweet and slightly wild. For a touch of exotic flair, pair apricot with tropical fruits like mango or passionfruit.

Blenheim is considered to be the most flavorful, best tasting apricot in production. The fruit is medium to large, yellow with orange cheek and firm, juicy, pale orange flesh and delicious flavor.

Apricots are sweet with a distinct tarty taste and are not overly juicy. They taste almost like a cross between a peach and a plum. Apricots are fairly versatile, especially for those looking for added complexity in their applications.

Normal intake of apricot fruit is not harmful to consumers. However, eating an excess of raw apricot kernels might pose risks. A compound called amygdalin is present in apricot kernels. This compound converts into cyanide after consumption.

Apricots. Apricots contain 3.2 grams of sugar, 3.8 grams of carbs, and 0.7 grams of fiber per small apricot. Apricots are available fresh in spring and early summer. You can enjoy this low-sugar fruit whole, skin and all.

Dried apricots are higher in most nutrients than fresh apricots. A serving of 5-6 dried apricots has more than four times the fiber than a whole fresh apricot. Fiber helps lower your risk of heart disease, diabetes, and some types of cancer. Dried apricots also have more potassium, iron, and calcium.

Better Skin Tone

Exfoliation is the key benefit of apricot face scrubs and it can correct poor skin tone by exfoliating away damaged skin. They also prevent pigmentation, revealing fresher, lighter, younger skin cells below the surface.

Can I eat apricots with milk? ›

The combination of the apricots and almond milk is really good – the two go together really well. I like to use 'ready to eat' apricots if I can. If I get the chance I also like to soak them for a few hours in a little of the milk before I use them as I find they blitz up better that way.

Apricots are ready to eat when they yield to gentle pressure. Avoid apricots that are dull looking, soft, mushy or extremely firm. Avoid apricots with bruised areas.

Vitamin A: Apricots are rich in vitamin A, which helps maintain healthy skin and hair. It promotes sebum production, the natural oil that keeps your scalp and hair moisturized. Vitamin E: This antioxidant vitamin helps protect your hair from environmental damage, preventing dryness and promoting a healthy scalp.

Apricot is a yellowish-orange fleshy fruit with a slight tinge of red on one side. It has a thin outer skin and can be eaten without peeling. It is a rich source of vitamin A, vitamin C and potassium.

Apricots have a chilling requirement of 300 to 900 chilling units. A dry climate is good for fruit maturation. The tree is slightly more cold-hardy than the peach, tolerating winter temperatures as cold as −30 °C (−22 °F) or lower if healthy. They are hardy in USDA zones 5 through 8.

Dried apricots soaked in water benefits include improved digestion, better nutrient absorption, blood sugar control, boosted immunity, and potential antioxidant effects.

Cooking: Apricots are great to eat raw, but they are also terrific cooked. These are some common cooking methods: baking, glazes, canning, dried, preserves and jams and desserts. Grilling: Try threading the apricots (whole or halved) on skewers.

Water should be avoided after eating fruits because this combination can interfere with the absorption and digestion process in the stomach, resulting in acidity. This is why some people feel queasy after eating fruit. It is suggested that you drink water for at least an hour after eating fruits.

Picked straight from the tree, an apricot can be delightful to eat raw, warm from the sun, but once they arrive here I feel they need light cooking to bring out the best apricot flavour.