The apricot is one of those fruits that quietly does a lot. It’s small, lightly perfumed, and naturally sweet-tart, yet it packs notable nutrients and an easy versatility in the kitchen. Whether you buy it fresh in late spring, toss dried apricots into trail mix, or simmer an apricot glaze for dinner, this little stone fruit can fit a wide range of everyday routines.
Below you’ll find a clear, human-first guide to the apricot—what it is, why it’s useful, how to choose and store it, ways to cook it, how it grows, and what to watch out for. Insights here reflect commonly referenced nutrition and agriculture sources such as USDA FoodData Central, FAO production data, and university extension resources.
Quick facts
The apricot (Prunus armeniaca) is a member of the rose family, related to peaches and plums. It’s a deciduous tree fruit, not a vine, and it ripens in late spring through midsummer depending on your region and variety.
A typical 100 g serving of fresh apricot provides about 48 calories, with water, natural sugars, fiber, potassium, and carotenoids such as beta‑carotene (provitamin A). One medium apricot (about 35 g) has roughly 17 calories.
Origins trace to ancient China, with cultivation dating back more than four millennia. The fruit spread west through Central Asia and Armenia into the Mediterranean. Today, major producers include Turkey (consistently among the largest), Iran, Uzbekistan, and parts of the Mediterranean basin; in the United States, California is the hub.
What is apricot?
An apricot is a small, golden-orange drupe with velvety skin, juicy flesh, and a single central pit. The kernel sealed inside that pit is not the edible nut used in common cooking; it contains amygdalin and is unsafe to eat.
Fresh apricots taste honeyed with a gentle tang. Their fragrance and delicate texture make them wonderful for eating out of hand, quick jams, and light baking. In Spanish, apricot is “albaricoque” (also “chabacano” in parts of Latin America).
Ten everyday benefits
- Eye-friendly carotenoids
The apricot is rich in beta‑carotene and related pigments that your body can convert to vitamin A, a nutrient tied to normal vision. You’ll also find lutein and zeaxanthin in small amounts. Enjoy fresh slices with yogurt or tuck apricots into a salad with leafy greens to complement those carotenoids. - Antioxidant support for skin
Carotenoids and vitamin C in apricots help counter normal oxidative stress from daily life. While no fruit is a magic wand, adding apricot to a varied diet supports your baseline intake of protective compounds. - Potassium for balance
Fresh apricots offer potassium, a mineral that helps your body manage fluid balance and works with sodium. Pair two apricots with a handful of unsalted nuts for a light, potassium‑smart snack. - Gentle fiber for regularity
A couple of apricots add both soluble and insoluble fiber. That combination can support digestion and routine regularity. Stir chopped dried apricots into overnight oats or a whole‑grain pilaf. - Hydration from high water content
A ripe apricot is mostly water, which makes it refreshing and low in energy density. Keep a bowl on the counter during apricot season for a naturally hydrating bite. - Satisfying for fewer calories
Because apricots are light yet flavorful, they make portion‑friendly snacks and dessert add‑ins. Two medium apricots with a dollop of ricotta feel special without a heavy calorie load. - Post‑activity pick‑me‑up
Between potassium and quick natural sugars, apricots can be a smart part of a recovery snack. Try dried apricots with pumpkin seeds and a few dark chocolate chips. - Immune‑minded nutrients
Vitamin C, carotenoids, and polyphenols contribute to everyday immune function as part of an overall balanced diet. A citrus‑apricot fruit salad checks both flavor and function. - Blood‑sugar‑savvy when paired well
Fiber helps temper absorption. Opt for whole apricots over juice, and pair with protein or fat (yogurt, cheese, nuts) to keep things steady. - Versatile in sweet and savory
From tagines and chutneys to apricot cobbler and simple crumbles, the apricot is endlessly adaptable. That means more chances you’ll actually eat it—and enjoy it.
Nutrition and calories
Per 100 g fresh apricot: about 48 kcal, roughly 11 g carbohydrate, 2 g fiber, 0.5 g protein, and 0.1 g fat, plus potassium and vitamin C. The orange color signals carotenoids that can count toward vitamin A needs. These figures align with USDA FoodData Central ranges for fresh apricot.
One medium fruit (~35 g): ~17 kcal. Two fruits: ~34 kcal. These bite‑size numbers are part of why apricot fits well into weight‑conscious menus.
Dried apricots concentrate nutrients and sugars as water leaves. Typical values per 100 g are about 240–250 kcal, 60–64 g carbohydrate, and 7–8 g fiber, with concentrated potassium and some iron. Because each dried half is a whole fruit, portions add up quickly—start with 2–4 halves as a serving.
Apricot juice varies widely. Unsweetened juice retains taste and some potassium and carotenoids but loses most fiber. Sweetened nectars can be higher in sugars. If you enjoy apricot juice, pick unsweetened and keep portions modest.
Side effects and safety
Most people enjoy apricot with no trouble, but a few cautions keep things safe and comfortable.
- Oral allergy syndrome: If you have pollen allergies (especially birch), raw apricot may cause an itchy mouth or throat. Light cooking can sometimes help.
- Sorbitol and sensitive digestion: Like many stone fruits, apricot contains natural sorbitol that can bother some people with IBS. Start small and see how you feel.
- Sulfites in dried fruit: Some dried apricots are treated with sulfites to preserve color; these can trigger symptoms in sensitive individuals, including some with asthma. Unsulfured options are darker and taste great.
- Blood sugar: Whole apricots are generally a better choice than juice. Pair with protein or fat for a slower rise.
- Apricot kernels: The seed inside the hard pit contains amygdalin, which can release cyanide. The safe daily amount for the general public is effectively none. Do not eat apricot kernels.
- Pets: Can dogs eat apricots? Small amounts of the fruit’s flesh may be okay for some dogs, but avoid pits, leaves, and stems due to choking and toxicity risks. Introduce slowly and ask your vet if unsure.
Fresh, dried, juice, and oil
Each form of apricot has a place.
- Fresh apricot
Best for hydration, lighter sugar per bite, and delicate aromatics. Perfect for snacking, salads, and quick skillet sauces. - Dried apricots
Portable, fiber‑rich, and mineral‑dense. Because they’re concentrated, keep portions moderate. Unsulfured dried apricots are naturally brownish and taste deeper. - Apricot juice
Smooth and fragrant but low in fiber. Choose unsweetened and treat it like a treat—great splashed into sparkling water with lemon. - Apricot kernel oil
For skin and hair, apricot kernel oil is light and absorbs quickly; many massage and cosmetic blends use it for slip and mildness. Culinary uses exist for refined, food‑grade oils in small amounts, but remember this is different from eating the kernel itself.
Season, selection, and storage
Apricot season in the Northern Hemisphere typically runs May through July, sometimes into August depending on climate and cultivar. Local markets will tell you when the window opens near you.
Choose apricots that are golden to deep orange, fragrant, and slightly soft near the stem without bruising. Avoid greenish fruit, which was picked too early. If yours are firm, leave them at room temperature on a single layer to ripen for a day or two.
Once ripe, refrigerate and eat within a few days. To freeze, halve and pit, toss with a little lemon juice, spread on a tray to freeze individually, and then bag. Frozen apricot halves are excellent for smoothies, baked desserts, or compotes.
Simple recipes
- Apricot cobbler
Toss sliced fresh apricots with lemon juice and a spoon of sugar or honey. Top with a quick biscuit batter and bake until bubbling and golden. Serve warm with yogurt or ice cream. - Dump cake with apricots and almonds
Layer fresh or lightly sweetened apricot halves in a baking dish. Sprinkle with boxed vanilla cake mix, drizzle with melted butter, and shower with sliced almonds. Bake until the top is crisp and the apricot juices run. - Apricot jam
Simmer chopped apricots with sugar and a squeeze of lemon until thick and glossy. For a lighter option, reduce the sugar and refrigerate for a few weeks. A spoon over toast or yogurt captures peak season in a jar. - Sheet‑pan apricot‑mustard chicken
Whisk mustard, a touch of honey, minced garlic, and chopped apricots into a glaze. Roast bone‑in chicken thighs and brush with the glaze in the last 10–15 minutes. The pan juices are the sauce. - Herbed couscous with apricots
Fold sliced dried apricots, chopped mint, parsley, toasted pistachios, and lemon zest into fluffy couscous. Crumble in feta for a quick lunch.
These are deliberately simple so an apricot can shine. Keep portions balanced, and store leftovers promptly.
Growing and appearance
The apricot tree is a deciduous fruit tree, not a vine. Dwarf types reach about 12–15 feet; standard trees can grow 20–30 feet tall with a spreading habit. Leaves are broad and heart‑shaped with a fine serration. In early spring, trees bloom with white to pale pink flowers that are fragrant and lovely—but vulnerable to late frost.
For home growing, apricot prefers a temperate to Mediterranean climate, full sun, well‑drained loam, and a soil pH around 6.0–7.5. Most varieties need a certain number of winter chill hours. Plant grafted nursery stock during dormancy for best results. Prune to an open center for light and airflow, thin young fruits to improve size, and water deeply but not constantly.
From bloom to harvest, apricot usually needs about 90–120 days, depending on the variety and weather. Grafted trees start bearing in roughly 2–4 years. Pests and diseases vary by region; brown rot and bacterial canker are common concerns mitigated by sanitation and airflow. These guidelines align with university cooperative extension advice for stone fruit.
Where apricots grow and a short history
The apricot likely originated in China, where it has been cultivated since antiquity—well over 4,000 years. Trade routes carried it west across Central Asia. The Latin species name, armeniaca, hints at its passage through Armenia on the way to the Mediterranean. Classical texts describe the fruit in Roman times, and Spanish missionaries later carried apricot to the Americas, where California became a center of production.
Today, apricot thrives in Mediterranean climates around the world. FAO production tables consistently show Turkey among the top producers, with Iran, Uzbekistan, Italy, Algeria, and others also prominent. In the United States, California’s Central Valley historically championed varieties such as the Blenheim apricot (also called Royal Blenheim), a beloved heirloom known for fragrance and flavor both fresh and dried.
Fresh vs. dried vs. juice in practice
In day‑to‑day eating, think about the job you want the apricot to do. If you’re looking for hydration, freshness, and a light dessert, whole fruit is hard to beat. If you want portable energy and fiber, a few dried apricots in a snack mix make sense. If you want a perfumed sip, keep apricot juice unsweetened and small. And for skincare, look for pure, labeled apricot kernel oil in a skin‑care routine, noting that this is entirely separate from eating kernels.
Common questions
- What is an apricot, in simple terms?
A small, golden stone fruit with velvety skin, a sweet‑tart bite, and a single pit. The apricot is related to peaches and plums. - Is apricot a tree or a vine?
A tree. It’s a deciduous fruit tree that blossoms early in spring. - What does the apricot tree look like?
Broad, heart‑shaped leaves; white to pale pink blossoms; and golden‑orange fruit with a seam down the side. Mature size ranges from dwarf to standard. - When was apricot discovered?
Cultivated since ancient times—documented in China more than 4,000 years ago—then spread west along trade routes through Central Asia and Armenia. - In which regions is apricot most common?
Mediterranean climates across Europe, West and Central Asia, parts of North Africa, China, and the western United States (notably California). Chile, South Africa, and Australia also grow apricot. - How many calories are in apricot?
About 48 calories per 100 g fresh; roughly 17 calories for one medium fruit (~35 g). Dried apricots are about 240–250 calories per 100 g due to less water. - Are dried apricots good for health?
Yes, in moderation. They provide fiber, potassium, and some iron, but they’re concentrated in sugars and calories—so keep portions sensible and consider unsulfured options if sensitive. - What are the benefits of apricot juice?
Fragrance, hydration, potassium, and carotenoids. Downsides are minimal fiber and potentially higher sugars if sweetened. Choose unsweetened and enjoy modest servings. - Can dogs eat apricots?
A small amount of fresh apricot flesh may be fine for some dogs. Never give pits, leaves, or stems. Introduce slowly and consult your vet. - How many apricot seeds should I eat a day?
None. Avoid apricot kernels; they can release cyanide. - What is apricot in Spanish?
“Albaricoque,” and in some regions “chabacano.” - What is Blenheim apricot?
A historic California variety prized for aroma and balanced sweetness, excellent fresh and for drying. - What is an apricot poodle?
A description of a poodle’s coat color—warm, peachy‑apricot—unrelated to the fruit’s nutrition. - What is Apricot Drift Rose?
A groundcover landscape rose bearing apricot‑colored blooms; the name refers to the flower color, not the fruit itself. - What is Stila Lip Polish Apricot?
A cosmetic shade inspired by the apricot color family. - Apricot and jam—what’s the draw?
The pectin and acidity in apricot make it ideal for jam, giving a bright, balanced spread that suits toast, cheese boards, and glazes.
Buying tips and pairings
Look for apricots that smell fragrant and feel just yielding near the stem. Store ripe fruit in the fridge and eat promptly, since this fruit can soften quickly. For pantry storage, keep dried apricots in an airtight container in a cool, dark place.
The apricot loves company. Classic pairings include almonds, pistachios, vanilla, ginger, mint, basil, goat cheese, blue cheese, chicken, pork, couscous, and quinoa. A quick apricot relish with lemon and herbs brightens grilled meats; a spoon of apricot jam on toasted sourdough makes a simple breakfast feel special.
Final thoughts
The apricot is proof that small things can be mighty. In a compact package, it brings carotenoids for eye health, potassium for everyday balance, gentle fiber for digestion, and a flavor that feels like sunshine. Fresh, dried, or cooked into a simple dessert like apricot cobbler or a weeknight glaze, it welcomes you with ease and warmth.
Choose well, store smartly, and keep your servings balanced—especially with dried apricots and juice. Steer clear of kernels, watch sulfites if you’re sensitive, and enjoy this fruit in the way it shines most for you. When apricot season returns each year, you’ll know exactly what to do: pick a few fragrant fruits, taste one at the counter, and let that sweet, floral note guide what comes next.
References
- USDA FoodData Central — nutrient profiles for apricot (fresh and dried)
- FAO (Food and Agriculture Organization) — global apricot production statistics
- University of California Agriculture & Natural Resources — apricot cultivation and handling guidance
- Washington State University Extension — stone fruit care and pruning best practices
- Penn State Extension — fruit tree pests, diseases, and home orchard tips
FAQs
1) Is apricot a tree or a vine?
The apricot is a deciduous fruit tree, not a vine, with spring blossoms and golden-orange fruit.
2) How many calories are in one apricot?
One medium apricot has about 17 calories; 100 g of fresh apricot provides roughly 48 calories.
3) Are dried apricots good for health?
Yes—dried apricots deliver fiber, potassium, and iron, but they’re concentrated in sugars, so enjoy modest portions and check for sulfites if you’re sensitive.
4) Can dogs eat apricots?
Small amounts of apricot flesh may be okay, but never give pits, stems, or leaves; introduce slowly and ask your vet if your dog has any conditions.
5) Are apricot kernels safe to eat?
No—apricot kernels contain amygdalin, which can release cyanide; avoid them entirely and choose the fruit or oil products meant for culinary or cosmetic use.
