Apricot Recipes

More Than Jam

Americans are most familiar with apricots in jam and pie fillings, where their acidic tartness is a refreshing contrast to the sugar. Fresh apricots are seasonally available in your grocery store, but dried and canned apricots are always on the shelves. Canned apricots make a welcome substitute for canned peaches on the menu.

Nectar of the Gods

Legend calls a drink made of apricots the 'nectar of the Gods', and if it's good enough for the boys from Olympus, it ought to be good enough for us. Apricot juice can be found either bottled or frozen, and often is combined with other fruit juices in 'juice cocktails'.

It's All Good

Every bit of the apricot is good for something; even the pit. The seed, or stone, inside the apricot has a nut-like kernel that can be pressed for oil. The oil can be used for cooking, but is more often sold as a 'base oil' for aromatherapeutic purposes - it has no odor and is cheaper to produce than 'essential oils' of flowers and herbs, and can be used to extend more costly oils for massage or for making perfume oils that are skin-safe. (Many essential oils are so strong that they would burn the skin if applied without diluting.)

Apricots are packed with vitamins A and C, both of which are anti-oxidants, and full of fiber. Keep a ziplock bag of dried apricots in a desk drawer for a mid-day energy boost.

Apricots go surprisingly well with meat dishes, where they add a natural sweet-and-sour tang. Try them with pork or poultry dishes.