Apricot
Prunus armeniaca · abricot · apricot
Apricot: what every chef needs to know
The apricot — a stone fruit prized for its honey-sweet flavour, intense yellow-orange flesh and adaptability across both sweet and savoury preparations. The best fresh apricots come from Spain, Turkey, Morocco and Italy, available from June to August. Identifying ripeness is essential: a ripe apricot is uniformly orange-yellow in colour, yields to gentle pressure and has a clear apricot aroma. Unripe apricots are hard and green-tinged with no flavour; they will not ripen further once picked unless already well advanced in the ripening process. In patisserie, apricot glaze (nappage, abricot glaze) is a kitchen staple — the high pectin content and yellow colour make it ideal as a tart glaze. Dried apricots (treated with sulphur E220 for the orange colour, or untreated in brown) are more concentrated and used in muesli, tagines, couscous and game fillings. The bitter almond flavour of apricot kernels (almond-like, amaretto aroma) comes from the inner stone, which is similar to bitter almond.
Apricot: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Apricot: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
French open-faced apricot tart on pate sablee or brisee, filled with frangipane or creme patissiere and topped with halved apricots. Nappage as a finishing glaze. A summer classic of French patisserie.
Braised lamb with dried apricots, cinnamon, ginger and honey. Apricots provide sweetness and acidity in balance with the spiciness. Served with couscous or bread.
Apricot preserve with a splash of amaretto (made from apricot kernels) to enhance the bittersweet almond character. An artisanal jam used in fine dining for cheese boards and breakfast.
Apricot: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Add vanilla, star anise and lemon zest to the poaching liquid. Cool in the liquid for maximum flavour absorption. Use firm but ripe apricots to maintain their structure.
Heat apricot jam with a splash of water and pass through a sieve. Bring to temperature for use as a glaze on tarts, bavarian cream and fresh saute. Sets clear and golden yellow after cooling.
half and stone, sprinkle with brown sugar. Ideal as a side dish for game, foie gras or rack of lamb. Caramelisation adds depth.
Apricots are relatively high in pectin. Combine with lemon juice for better setting and colour clarity. An apricot coulis has many applications in modern patisserie.
Apricot: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Apricot: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Season June to August via imports from Spain and Turkey. Earliest quality from May (Spain). Out of season, dried apricots are a suitable alternative for cooked preparations.
Apricot: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Apricot: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The lychee and apricot notes of ripe Gewurztraminer are the gastronomic reference for apricot preparations. Vendanges Tardives has the concentration and residual sugar to support apricot desserts without overpowering them.
The fresh, blossom-like sweet fruitiness of Muscat the Beaumes-the-Venise mirrors the honey-sweet apricot character. A classic with Tarte aux abricots and apricot bavarois.
For apricot in a savoury context (tagine, rack of lamb, game), Condrieu based on Viognier delivers the same floral apricot notes in the wine as in the dish, creating a coherent flavour whole.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Apricot
How do I identify a ripe apricot?
A ripe apricot is uniformly orange-yellow (never green), gives a clear but gentle yield to pressure and has a distinct apricot aroma. Hard or green-tinged apricots are unripe. Dark spots or soft patches indicate over-ripeness. Buy apricots when slightly firm and allow to ripen fully at room temperature.
What is apricot glaze (nappage) and how do I make it?
Nappage is a warm-applied transparent glaze made from apricot jam that protects fruit and pastry, adds sheen and contributes a subtle flavour dimension. Bring apricot jam to 65–70°C with a splash of water, pass through a fine sieve and apply warm with a pastry brush. The glaze sets on cooling to a clear, golden layer. Industrial neutral nappage is also available.
Can dried apricots replace fresh apricots in a recipe?
Yes, but adjust the quantity: dried apricots contain roughly four times less moisture and are 3–4 times sweeter and more intensely flavoured. Use a quarter of the fresh weight and soak in warm water or orange juice before use in sauces and fillings. For raw preparations and patisserie, fresh apricots cannot be substituted.
At what temperature should you store Apricot?
Store Apricot at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Apricot professionally?
The primary professional technique for Apricot is Poaching in suikeroplossing at 85°C for 6-10 min (gehalveerd). Always verify core temperature with a calibrated probe thermometer.
Does Apricot contain allergens?
Apricot is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
