apricot
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A relative of the peach, the apricot is smaller with an oval pit which removes easily. There are many varieties (Riland, Tilton, Blenheim, Royal, Chinese, etc.) which range from pale yellow to deep burnt orange.
plural: apricotsIngredient
Season: June - July
How to select: Look for plump, firm fruit with uniform color. There are about 8-12 apricots per pound.
How to store: Store in plastic in the refrigerator for 3-5 days.
How to prepare: bake, poach, raw, stew
Matches well with: almonds, brandy, cherries, cream, ginger, honey, lamb, lemon, lime, oranges, peaches, raspberries, rice, sesame, sour cream, strawberries, tarragon, vanilla, yogurt, wine
Substitutions: fresh apricots = same amount reconstituted dried apricots, peaches or nectarines
| Nutrition Facts | ||
|---|---|---|
| Calculated for 1 | ||
| Calories 742 | ||
| Calories from Fat | (%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | % | |
| Saturated Fat 0.0g | % | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | % | |
| Sodium 0mg | % | |
| Potassium 0mg | % | |
| Total Carbohydrate 0.0g | % | |
| Dietary Fiber 0.0g | % | |
| Sugars 0.0g | ||
| Protein 0.0g | % | |
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