Whether you eat them raw, dried, or canned, there are countless ways to enjoy the healthy, tasty apricot. In fact, apricots are used to prepare a wide array of savory side dishes, sauces, oils, jams, and desserts. If you are a gourmet chef, professional baker, or own a restaurant or catering service, this blog will give you the 411 on cooking and baking with apricots. In addition, as we shine a sweet spotlight on this tart fruit, you will enjoy a myriad of new recipes to add to your menu while your customers enjoy being pampered by your new delightful apricot offerings.
Apricot Basics
Scientifically known as Prunus armeniaca, the apricot fruit has a thin, fuzzy, yellow or orange exterior with a tangy flesh and inedible pit inside. Less juicy – and hence less messy – than their peach, plum, and nectarine counterparts, they are perfect as a healthy snack and can be easily added to numerous recipes. Apricot oil can also be extracted from its kernel (seed) and like the fruit itself, it is packed with healthy benefits.
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