You should always buy ripe apricots. Therefore, make sure that the fruit is golden yellow, has a pleasant smell and that the fruit yields a little when you press it lightly. Unripe apricots will not ripen at home. They are relatively dry and remain tasteless. In addition, a ripe fruit is easier to skin.

Apricots are usually peeled for canning

Skinning apricots - step by step

If apricots are eaten raw, you should not remove their peel, because most of the minerals and vitamins are just under the skin. In addition, fiber is good for digestion. It is sufficient if you wash the fruit thoroughly before eating. For cooking and baking it makes sense to remove the skin as the dishes get a more delicate look.

  1. First, heat water in a large saucepan.
  2. Cut a cross in the apricot at the base of the stem. Use a pointed, sharp knife for this. Try not to go too deep into the pulp.
  3. Once the water is boiling, put the fruit in it.
  4. Leave the apricots in the water for a minute or two at most, then scoop them out with a slotted spoon.
  5. Immediately shock the fruit in ice-cold water. This stops the cooking process quickly and prevents the apricots from becoming too soft.
  6. Blanching has loosened the skin of the fruit and can now be peeled off piece by piece with a knife as soon as the apricots have cooled completely.
  7. Now cut any brown spots out of the flesh.
  8. Halve the fruit and remove the stone.

Using skinned apricots

The skinned apricots are best processed immediately, for example placed on a cake base or stirred into the quark cream of a cheesecake. The delicious fruits look much nicer when baked without skin and are also sweeter than skinless apricots.
Skinned apricots are also used in the kitchen, for example as an apricot skewer with sage for lamb chops or curry rice with apricot pieces. There are no limits to your imagination.

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