Apricots are peak-summer stars—sweet-tart, floral, and loaded with beta-carotene and fiber. They shine in both desserts and mains, and they’re easy to prep (just split, twist, and pop out the pit). Use these 12 simple ideas to put a crate of apricots to delicious use—then try the step-by-step Skillet Apricot Chicken at the end.
Quick Guide: Buy, Ripen, Store
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Choose: Fragrant, deeply colored fruit that yields slightly to a gentle squeeze.
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Ripen: Room temp in a paper bag 1–2 days; refrigerate once ripe (up to 3 days).
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Prep tip: If skins are very fuzzy, a quick rinse and gentle rub is enough—no peeling needed.
12 Easy Apricot Recipes
1) 5-Minute Fresh Apricot Chia Jam (V, GF)
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Blend: 1½ cups chopped ripe apricots + 1–2 Tbsp maple syrup + 1 tsp lemon juice.
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Stir in: 2 Tbsp chia seeds. Chill 20–30 min to thicken.
Use on toast, yogurt, or swirl into oatmeal.
2) Apricot–Burrata & Basil Salad
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Layer: 4 halved apricots (griddled 1–2 min for extra sweetness), 1 ball burrata, handful basil.
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Drizzle: 1 Tbsp olive oil + 1 tsp balsamic; finish with flaky salt.
3) Couscous with Apricots, Pistachios & Mint (20 min)
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Stir into 2 cups cooked couscous: ½ cup chopped apricots, ¼ cup pistachios, ¼ cup chopped mint, zest of 1 lemon, 1 Tbsp olive oil, salt.
4) Apricot Salsa (for salmon, chicken, or chips)
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Mix: 1 cup diced apricots + ¼ cup red onion + 1 Tbsp minced jalapeño + 2 Tbsp cilantro + juice ½ lime + pinch salt.
5) Grilled Halloumi & Apricot Skewers
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Thread: apricot halves + 1-inch halloumi cubes + red onion.
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Brush: olive oil + honey + lemon; grill 2–3 min/side.
6) Apricot Oat Crumble Cups
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Toss: 3 cups chopped apricots with 1 Tbsp sugar + 1 tsp lemon zest.
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Top: ¾ cup oats + 2 Tbsp brown sugar + 2 Tbsp butter (melted) + pinch cinnamon.
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Bake: 350°F (175°C), 20 min.
7) No-Bake Apricot Energy Bites (GF)
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Pulse: 1 cup dates + ½ cup almonds + ½ cup chopped dried apricots + pinch salt.
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Roll: into balls; chill 15 min. Optional: coat with coconut.
8) Apricot Yogurt Pops
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Blend: 1 cup Greek yogurt + 1 cup apricots + 1–2 Tbsp honey + squeeze lemon.
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Freeze: in molds 4–6 hours.
9) Sheet-Pan Apricot Glazed Salmon (15 min)
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Whisk glaze: 2 Tbsp apricot jam + 1 tsp Dijon + 1 tsp soy/tamari + 1 tsp lemon juice.
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Brush: over 4 salmon fillets; bake 425°F (220°C) for 10–12 min.
10) Rustic Apricot–Almond Galette (Shortcut)
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Unroll: store-bought pie crust; spread 2 Tbsp almond flour.
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Pile: 3 cups sliced apricots tossed with 2 Tbsp sugar + 1 tsp cornstarch.
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Fold edges; brush with milk; bake 400°F (205°C), 25–30 min. Dust with powdered sugar.
11) Baked Brie with Apricot & Thyme
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Top wheel of brie with ¼ cup apricot jam, thyme leaves, and chopped almonds.
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Bake: 375°F (190°C), 10–12 min. Serve with crackers or sliced baguette.
12) Moroccan-Style Chickpea Tagine with Apricots (30 min)
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Sauté: onion + garlic + 1 tsp each cumin, paprika.
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Simmer: 1 can chickpeas + 1 cup crushed tomatoes + ½ cup chopped dried apricots + ½ cup water, 15–20 min.
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Finish: salt, lemon, handful cilantro. Serve over couscous or quinoa.
Featured Quick Recipe: Skillet Apricot Chicken (25 Minutes)
Why you’ll love it: Sweet-savory glaze, one pan, weeknight-easy.
Serves: 4
Ingredients
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1½ lb (680 g) boneless, skinless chicken thighs (or breasts pounded ½″ thick)
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½ tsp each salt & black pepper
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1 Tbsp olive oil
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Glaze: ⅓ cup apricot jam, 1 Tbsp Dijon mustard, 1 Tbsp apple cider vinegar (or lemon juice), 1 tsp soy sauce/tamari, pinch chili flakes
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Optional finish: chopped parsley or thyme
Method
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Season & Sear: Pat chicken dry; season with salt/pepper. Heat oil in a large skillet over medium-high. Sear 3–4 min per side until golden.
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Make Glaze: Reduce heat to medium-low. Whisk jam, Dijon, vinegar, soy, and chili flakes in a small bowl; pour into skillet.
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Coat & Simmer: Turn chicken to coat, simmer 2–4 minutes until sauce is glossy and chicken reaches 165°F/74°C.
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Serve: Rest 2 minutes. Spoon extra glaze over top; sprinkle herbs. Great with couscous, rice, or a simple arugula salad.
Make it lighter: Swap half the jam for 2–3 minced fresh apricots and add a splash of water; simmer until thickened.
Apricot Tips & Swaps
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Fresh vs. dried: Sub 3 chopped dried apricots for about 1 fresh apricot in cooked recipes (add a splash of water).
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Too tart? A drizzle of honey or maple balances acidity.
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Grill magic: Halved apricots caramelize fast—2 minutes cut-side down intensifies flavor for salads and desserts.
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Freezer-friendly: Slice, freeze flat on a tray, then bag. Use frozen fruit in crumbles, smoothies, or jam.
Final Bite
From bright salsas to sticky-sweet glazes and cooling pops, apricots are a summer multitasker. Save this roundup, stock up at the market, and let these easy recipes carry you from brunch to barbecue to dessert—one sunny bite at a time.
