This may come as a surprise, but I’ve only become an apricot fan in the last couple of years. For some reason, they’ve always been overshadowed by other summer stone fruits like peaches, nectarines, and plums—and the ones at my local supermarket are usually small, soft, or bruised, and well past their prime. But once I started spotting them in peak season at farmers markets and certain grocery stores, I realized that, when picked at the right time (and bought from the right places), apricots can be absolutely wonderful. Whether fresh or dried, raw or cooked, apricots deserve a prominent spot in your summer fruit lineup, and I’m here to tell you why.
Today I’m putting the spotlight on apricots: how to select the best ones, their health benefits, and some of the tastiest ways to prepare them to showcase their greatness. And of course, I’m sharing a few of my favorite apricot recipes for good measure.
A few fun facts about apricots
Taste and texture: When perfectly ripe, fresh apricots have a delicate, sweet-tart flavor that falls somewhere between a peach and a plum. They’re juicy, but not drippy like peaches and have a soft, slightly grainy texture.
Peak season: Apricots grow on trees in warmer climates with lots of sun. California produces most of the apricots that we eat in the U.S. Peak season typically runs from May to July.
Shelf life: Fresh apricots are quite delicate, with a 3 -5 day shelf life when stored in the refrigerator. You can extend their life to the maximum by washing and placing them in a single layer in a paper towel-lined container to absorb moisture.
Finding the perfect apricot: A ripe, ready-to-eat apricot should be firm, unblemished, and have a vibrant orange color (with maybe even a slight reddish hue). Avoid any that have soft spots, wrinkles, or excessive green patches on them. When you press the stem end, it should give slightly—a good indictor of ripeness.
Health benefits: Apricots are a good source of antioxidants, including vitamins A and C, which help protect cells from damage and support immune function. Apricots are rich in fiber, promoting healthy digestion and potentially lowering cholesterol. They also contain potassium (to help regulate blood pressure) and beta-carotene (beneficial for eye health).
Some of the best foods to pair with apricots:
Nuts—especially almonds and pistachios
Spices—ginger, cardamom, cinnamon are all wonderful
Oats/ oatmeal
Soft cheeses like brie, ricotta, goat, mascarpone
Quick note on dried apricots: Dried apricots are a nice option to cook with and eat, especially when apricots are not in season (about 9-10 months of the year!). Brighter orange dried apricots are often treated with sulfur dioxide to preserve their color. Dark brown apricots (usually labeled as unsulfured) are more natural and have a richer, more honeyed flavor. The highest-quality dried apricots are slightly soft and pliable, with a bit of chew—never tough, dry, or leathery. They should taste sweet with a hint of tartness, but not overly sugary.
An ode to apricots: Emily Luchetti’s beautiful poem, capturing some of my shared feelings and passion for the “slighted apricot,” made me smile.
5 amazing ways to prepare (and eat) apricots
A perfectly ripe apricot can be incredibly delicious on its own, but here are five of my favorite ways to prepare them (with options for both fresh and dried). I’ve even included some of my go-to apricot recipes to get you started.
1. Compotes, Jams, or Preserves
Apricot jam, preserves, and compotes are a delicious way to showcase the sweet-tart flavor of fresh apricots, and they’re surprisingly easy to make.
Compote, often called “the rustic cousin of jam,” is a chunky fruit sauce made by simmering whole or cut fruit in a sugar syrup, often with added spices, citrus, or other flavorings. Unlike jam and preserves, which cook down into a thick spread, compote keeps some of the fruit’s texture intact.
Apricot compotes are wonderful in flavor and texture. I especially enjoy eating them with oatmeal, cottage cheese, and yogurt. Or sometimes ice cream as a special treat!
One of my favorite compote recipes is this Apricot Vanilla Bean Compote. I personally love the vanilla notes, but you can totally ditch the vanilla bean if that’s not your thing—or swap it with a little cinnamon or cardamom.
While dried apricots cannot be used to make jams and preserves, they are wonderful stewed in compotes. Here’s one I like that uses a variety of dried fruits, including apricots, that can be eaten on its own or served as a hearty topping with some Greek yogurt.
2. Marinades and Sauces
Another stellar use for apricots is as a flavoring in marinades or sauces. The natural sugars caramelize beautifully on the grill or in the oven, creating a rich, slightly sticky glaze that enhances grilled or roasted foods.
There’s an Apricot-Chipotle Barbecue Sauce (Salsa “BBQ” de Albaricoque y Chipotle) in Rick Martinez’s wonderful new cookbook Salsa Daddy that makes an incredibly flavorful marinade for grilled chicken. (I’m sure it would be amazing on ribs, too!) It hits a perfect sweet-sour-spicy-smoky balance, thanks to dried apricots, chipotle chiles in adobo, and rice vinegar.
Another personal favorite: Sweet & Sticky Pork Ribs from Jessica Seinfeld’s cookbook Food Swings: 125 Recipes to Enjoy Your Life of Virtue & Vice. The sauce—made with apricot preserves, soy sauce, ginger, and brown sugar—is incredibly addictive. I’ve made this dish for many a gathering with friends, and it’s a crowd pleaser. Just be sure to have plenty of napkins on hand! Here’s a recipe for Apricot-Glazed Pork Ribs with a lot of similar ingredients (and some very positive reviews) that also looks fabulous.
3. Salads
Confession: I’m a bit of a stone fruit salad junkie. Every summer, I make at least one a week, and when I find perfect fresh apricots, they take center stage. Roasting the apricots really brings out their flavor, but I like adding them raw to salads as well.
One of my favorite apricot-based salads is Arugula Salad with Grilled Apricots and Pistachios. It strikes an ideal balance of flavors and textures—bitter, sweet, salty, crunchy, and creamy—which is usually a recipe for success.
This Warm Couscous Salad with Apricot Vinaigrette is a simple, lovely grain-based salad with sliced scallions, almonds, and fresh mint that’s tossed in a delicate, sweet apricot vinaigrette. Add small-diced fresh apricots to really amp up the apricot flavor.
Chicken salads—especially curried chicken salads—are extra special with some diced fresh or dried apricots in them to give them a punch of sweetness. Try this recipe for Coronation Chicken Salad and you’ll see what I mean.
4. Baked or Roasted
Roasting or baking does wonders for an apricot’s taste and texture. It intensifies its natural sweetness and brings out deeper, almost caramel-like notes. Apricots soften luxuriously in the oven, turning jammy and tender while still holding their shape.
A few of my favorite baked or roasted apricot recipes:
The Apricot Grilled Cheese Sandwich, from Abra Berens’s cookbook Pulp: A Practical Guide to Cooking with Fruit, is a winner, both for its delicious taste and simplicity. It’s made with only four ingredients: brie, apricots, pumpernickel bread, and butter. If your apricots are on the tart side, drizzle them with a little honey before closing up the sandwich and popping it in the oven.
Roasted Chicken Thighs with Tangy Apricots and Carrots is a staple in my weeknight dinner rotation. The recipe uses apricots two ways: apricot jam (and chili powder and mayo!) in the marinade, and dried apricots tossed onto a sheet pan with the marinated chicken and sliced carrots, where they turn soft, sweet, and wonderfully jammy. A cool technique in this recipe is tearing the dried apricots along their seams to create flatter pieces and expose their softer interiors before roasting.
This Skillet Ginger Chicken with Apricots is another delightful one pot, easy weeknight dinner featuring dried apricots (of course), baby spinach, red onions, and a beautiful spice blend of ginger, cumin, and coriander. While it’s technically cooked on the stove rather than in the oven, the apricots soften in a white wine reduction and start to break down in a highly pleasing way.
5. Desserts and Other Baked Goods
Last but certainly not least: desserts and other baked treats made with apricots.
One of the easiest (and most impressive) desserts is simply grilled apricots topped with some mascarpone, crème fraîche, or sour cream and a drizzle of honey. Apricots are delicious in muffins, quick breads, scones, bars, and tarts.
Every apricot season without fail, I make this Apricot Breakfast Crisp. Any excuse to eat a fruit crisp for breakfast, I’m in! This one is particularly good—sweet, but not too sweet, with an oat-almond crumble topping. I add a dollop of plain Greek yogurt to make it feel a bit more breakfast-friendly.
Another standout is these Apricot Pistachio Squares. Run, don’t walk, to make them (and thank me later)! The pistachio base is similar to frangipane, and with sliced apricots and an apricot jam glaze, you really can’t go wrong.
And finally, a few apricot desserts on my must-try list:
Jacque Torres’ Warm Apricot Tart
Martha Rose Shulman’s Buckwheat Crepes with Roasted Apricots
Apricot and Pepita-Sesame Frangipane Galette from Rebecca Firkser’s new cookbook Galette!: Sweet and Savory Recipes as Easy as Pie (it’s the book’s gorgeous cover photo)
I hope I’ve inspired you to grab some apricots while we’re still in these last precious weeks of the season. Use my tips for picking the perfect ones, try preparing them in some of the ways I’ve shared, and I promise you’ll be a happy camper.
Have a delicious week!
P.S. Some of the links in this post are affiliate links, which means I may earn a small commission if you make a purchase (at no extra cost to you). Not a bad deal, right? 😊
So glad to see another person love apricots like I do! You gave me new ideas for using them! We have to act fast before they are gone. And ❤️ for my poem mention.
That melty Brie and apricot sandwich looks amazing! 🤩 My husband’s grandma used to have an apricot tree in her backyard in Garden Grove. He says he’s never had any as good. We were all super sad when the new owners of her home chopped it down 😭