18 Delicious Canned Apricot Recipes Sweet and Savory

Ever find yourself staring at that lonely can of apricots in your pantry, wondering what magic you could create? Well, wonder no more! We’ve gathered 18 irresistible recipes—from sweet desserts to savory mains—that transform humble canned apricots into quick, delicious meals. Whether you’re craving comfort or a dash of creativity, these ideas will inspire your next kitchen adventure. Ready to dive in?

Apricot Glazed Chicken

Last week, I was craving something sweet and savory that wouldn’t keep me in the kitchen all evening—this apricot glazed chicken was the perfect solution. It’s become my go-to weeknight dinner when I want something impressive but effortless, and the sticky glaze always reminds me of summer barbecues at my cousin’s house.

Ingredients

– 4 boneless, skinless chicken breasts (I like to buy the thinner cutlets to reduce cooking time)
– 1 cup apricot preserves (the kind with fruit chunks gives the best texture)
– 2 tablespoons soy sauce (I always use low-sodium to control saltiness)
– 1 tablespoon Dijon mustard (this adds a nice tang that balances the sweetness)
– 2 cloves garlic, minced (fresh garlic makes all the difference here)
– 1 tablespoon olive oil (extra virgin is my kitchen staple)
– ½ teaspoon black pepper (freshly ground if you have it)

Instructions

1. Pat the chicken breasts completely dry with paper towels—this helps them brown nicely instead of steaming.
2. Season both sides of the chicken evenly with the black pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Carefully place the chicken in the hot skillet and cook for 5-6 minutes until the bottom develops golden-brown spots.
5. Flip the chicken using tongs and cook for another 4-5 minutes until the other side is browned.
6. While the chicken cooks, whisk together the apricot preserves, soy sauce, Dijon mustard, and minced garlic in a small bowl until smooth.
7. Reduce the skillet heat to medium-low and pour the apricot mixture over the chicken.
8. Simmer the chicken in the glaze for 6-8 minutes, spooning the glaze over the top occasionally, until the internal temperature reaches 165°F on an instant-read thermometer.
9. Transfer the chicken to a clean plate and let it rest for 3 minutes—this keeps the juices inside when you cut into it.
10. If the remaining glaze is too thin, simmer it for 1-2 more minutes until it thickens slightly before serving. Zesty and glossy, this chicken emerges with a caramelized crust that gives way to tender, juicy meat underneath. I love serving it over fluffy jasmine rice to soak up every bit of the sweet-and-savory sauce, or shredding it for next-day salads when the flavors have deepened even further.

Apricot and Almond Tart

Remember that time I brought this apricot and almond tart to my neighbor’s potluck? The moment I lifted the lid, the sweet, nutty aroma had everyone circling the table like hungry seagulls. It’s become my go-to dessert for impressing guests without spending hours in the kitchen—the perfect balance of elegant and approachable.

Ingredients

– 1 ½ cups all-purpose flour (I always use King Arthur for that perfect flaky crust)
– ½ cup cold unsalted butter, cubed (keep it chilled right until mixing—trust me on this)
– 3 tablespoons ice water (I add an ice cube to my measuring cup while prepping other ingredients)
– 1 cup almond flour (Bob’s Red Mill gives the filling such lovely texture)
– ½ cup granulated sugar (I sometimes reduce this to ⅓ cup if my apricots are super ripe)
– 2 large eggs at room temperature (they incorporate so much better when not cold)
– 1 teaspoon pure vanilla extract (the real stuff makes all the difference)
– 12 fresh apricots, halved and pitted (look for ones that give slightly when gently pressed)
– 2 tablespoons sliced almonds for topping (toasting them first adds incredible depth)

Instructions

1. Combine 1 ½ cups all-purpose flour and ¼ teaspoon salt in a large mixing bowl.
2. Cut in ½ cup cold cubed butter using a pastry cutter until mixture resembles coarse crumbs with pea-sized butter pieces.
3. Sprinkle 3 tablespoons ice water over flour mixture one tablespoon at a time, mixing with a fork until dough just comes together.
4. Gently press dough into a disk, wrap in plastic wrap, and refrigerate for exactly 30 minutes—this prevents shrinkage during baking.
5. Preheat oven to 375°F and lightly grease a 9-inch tart pan with removable bottom.
6. Roll chilled dough on floured surface to 11-inch circle, then carefully transfer to prepared tart pan.
7. Press dough evenly into pan and trim excess, then prick bottom all over with fork.
8. Whisk together 1 cup almond flour, ½ cup granulated sugar, 2 room temperature eggs, and 1 teaspoon vanilla extract until smooth.
9. Spread almond mixture evenly over unbaked tart crust using offset spatula.
10. Arrange 12 halved apricots cut-side up in concentric circles over almond filling.
11. Sprinkle 2 tablespoons sliced almonds evenly over apricots and exposed filling.
12. Bake at 375°F for 35-40 minutes until crust is golden and filling is set with lightly browned edges.
13. Cool tart completely in pan on wire rack before removing sides—this prevents cracking.

Vibrant and golden straight from the oven, this tart delivers that satisfying crackle when you slice through the buttery crust into the creamy almond frangipane. The apricots caramelize into jammy pockets that contrast beautifully with the nutty filling—serve it warm with a dollop of vanilla bean ice cream melting into the grooves, or enjoy a slice with your morning coffee for the most luxurious breakfast treat.

Apricot BBQ Sauce

Haven’t you noticed how store-bought BBQ sauces all taste the same after a while? I was getting so bored with my usual grilling routine until I stumbled upon this apricot BBQ sauce recipe during a summer picnic last year—it completely transformed my backyard barbecues. Seriously, this sweet-tangy sauce makes everything from chicken to ribs taste like they came from a professional smokehouse.

Ingredients

– 2 cups apricot preserves (I always use the ones with visible fruit chunks for better texture)
– 1 cup ketchup (Heinz is my go-to for that classic tang)
– 1/2 cup apple cider vinegar (the unfiltered kind with the “mother” adds amazing depth)
– 1/4 cup brown sugar (pack it firmly in the measuring cup—this isn’t the time to be shy)
– 2 tbsp Worcestershire sauce (Lea & Perrins gives that perfect umami kick)
– 1 tbsp Dijon mustard (I prefer the grainy kind for extra texture)
– 1 tsp smoked paprika (this is what gives it that smoky flavor without actual smoking)
– 1/2 tsp garlic powder (fresh garlic can burn, so powder works better here)
– 1/4 tsp cayenne pepper (adjust this based on your heat tolerance—I like just a hint)

Instructions

1. Combine all ingredients in a medium saucepan over medium heat.
2. Whisk continuously for 2 minutes until the brown sugar completely dissolves and no granules remain.
3. Reduce heat to low and simmer uncovered for 20 minutes, stirring every 5 minutes to prevent sticking.
4. Check consistency after 20 minutes—the sauce should coat the back of a spoon without dripping immediately.
5. Remove from heat and let cool to room temperature, about 45 minutes.
6. Transfer to an airtight container and refrigerate for at least 4 hours before using.

Creating this sauce feels like capturing summer in a jar—the apricot preserves give it this incredible fruity sweetness that balances perfectly with the smoky paprika and tangy vinegar. Consider brushing it on grilled pork chops during the last 5 minutes of cooking, or use it as a dipping sauce for sweet potato fries. The texture thickens beautifully in the fridge, becoming this glossy, spreadable condiment that’ll make you wonder why you ever bought bottled sauce.

Apricot Yogurt Parfait

My mornings have been transformed ever since I discovered this simple yet elegant breakfast option. Just last week, my neighbor brought over a basket of fresh apricots from her tree, and I knew I had to create something special that would make busy weekday mornings feel like a treat.

Ingredients

• 1 cup Greek yogurt (I always use full-fat for that creamy texture)
• 2 fresh apricots, pitted and diced (ripe but still firm works best)
• 1/2 cup granola (my homemade cinnamon version is perfect here)
• 2 tablespoons honey (local raw honey adds wonderful floral notes)
• 1/4 teaspoon vanilla extract (the real stuff makes all the difference)
• Pinch of sea salt (just a tiny bit to balance the sweetness)

Instructions

1. Place 1/2 cup of Greek yogurt into the bottom of a clear glass or jar.
2. Arrange half of the diced apricots in an even layer over the yogurt.
3. Sprinkle 1/4 cup of granola evenly over the apricot layer.
4. Drizzle 1 tablespoon of honey over the granola layer.
5. Repeat the layering process with remaining yogurt, apricots, and granola.
6. Add the final drizzle of remaining 1 tablespoon honey over the top layer.
7. Stir 1/4 teaspoon vanilla extract into the sea salt until combined.
8. Sprinkle the vanilla-salt mixture evenly across the top of the parfait.
9. Let the parfait rest for 5 minutes to allow the granola to soften slightly.

Keep this beauty chilled if you’re preparing it ahead—the layers hold up beautifully for about 2 hours. Knowing how the creamy yogurt contrasts with the crunchy granola and juicy apricots makes every spoonful exciting. Sometimes I’ll add a sprinkle of toasted coconut or swap the honey for maple syrup when I’m feeling adventurous.

Apricot Chutney

My kitchen always smells like heaven when I’m making this apricot chutney—it reminds me of my grandmother’s summer preserves, but with a spicy kick that’s all my own. There’s something magical about watching those golden apricots transform into a sweet-tangy condiment that pairs with everything from cheese boards to roasted meats. I make a big batch every November because it makes the perfect holiday gift that friends actually want to receive.

Ingredients

– 2 pounds fresh apricots, pitted and chopped (I look for slightly firm ones that hold their shape)
– 1 cup granulated sugar (I sometimes reduce this to 3/4 cup if my apricots are super ripe)
– 1/2 cup apple cider vinegar (the good stuff from the farmer’s market makes all the difference)
– 1 medium yellow onion, finely diced (I cry every time, but it’s worth it)
– 1/4 cup golden raisins (my secret for extra sweetness and texture)
– 2 tablespoons fresh ginger, grated (I keep mine frozen for easy grating)
– 1 teaspoon red pepper flakes (adjust based on your heat tolerance)
– 1/2 teaspoon kosher salt (I prefer the larger crystals for better distribution)

Instructions

1. Combine all ingredients in a heavy-bottomed 4-quart saucepan.
2. Set the burner to medium heat and stir continuously until the sugar completely dissolves, which should take about 3-4 minutes.
3. Reduce heat to medium-low and simmer uncovered for 25 minutes, stirring every 5 minutes to prevent sticking.
4. Use a potato masher to gently crush about half the apricot pieces—this creates that perfect chunky-yet-spreadable texture I love.
5. Continue simmering for another 15-20 minutes until the chutney thickens enough to coat the back of a spoon without dripping.
6. Remove from heat and let cool completely in the pan for 1 hour before transferring to jars.
7. Refrigerate in airtight containers for up to 3 weeks, though mine never lasts that long!
Know that this chutney develops deeper flavor after 24 hours in the fridge, with the ginger and pepper flakes really coming forward. The texture is beautifully chunky with bursts of sweet raisins against the tangy apricot base—try it warm over baked brie or chilled alongside roasted pork for a stunning contrast.

Apricot Bread Pudding

Remember that time I found myself with a surplus of slightly-too-ripe apricots and a loaf of stale bread? Rather than waste either, I decided to transform them into this comforting Apricot Bread Pudding, which has since become my go-to dessert for using up odds and ends in the kitchen.

Ingredients

• 6 cups cubed stale bread (I save heels and leftover slices in the freezer for this!)
• 1 ½ cups chopped fresh apricots (slightly soft ones work best for sweetness)
• 4 large eggs (I prefer room temperature—they blend more smoothly)
• 2 cups whole milk (the richness makes all the difference)
• ½ cup granulated sugar (I sometimes reduce this if my apricots are very ripe)
• ¼ cup unsalted butter, melted (plus extra for greasing)
• 1 tsp vanilla extract (pure vanilla is my non-negotiable here)
• ½ tsp ground cinnamon (a warm, cozy touch)
• ¼ tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F and generously grease a 9×13-inch baking dish with butter.
2. Spread the cubed stale bread evenly in the prepared baking dish.
3. Scatter the chopped apricots evenly over the bread cubes.
4. In a large bowl, whisk the room temperature eggs until frothy and pale yellow.
5. Pour in the whole milk, granulated sugar, melted butter, vanilla extract, cinnamon, and salt, then whisk vigorously for 1 full minute until fully combined.
6. Tip: Whisking the custard base thoroughly prevents eggy streaks in the final pudding.
7. Slowly pour the custard mixture over the bread and apricots, pressing down gently with a spatula to ensure all bread absorbs liquid.
8. Let the mixture sit undisturbed for 20 minutes so the bread fully soaks up the custard.
9. Tip: This resting period is crucial—it prevents a dry, crumbly texture later.
10. Bake on the center rack for 45–50 minutes, until the top is golden brown and the center springs back lightly when touched.
11. Tip: Check at 45 minutes; if the top browns too quickly, tent loosely with foil.
12. Remove from the oven and let cool for 15 minutes before serving.

Perfectly custardy with juicy apricot pockets, this bread pudding walks the line between dessert and comfort food. I love serving it warm with a drizzle of heavy cream or a scoop of vanilla ice cream for contrast, though it’s equally delicious cold straight from the fridge the next day.

Apricot Smoothie Bowl

Craving something both refreshing and nourishing? I whipped up this apricot smoothie bowl after a particularly sweaty morning yoga session—it’s become my go-to for cooling down and fueling up. There’s something magical about blending summer-ripe apricots into a creamy, dreamy bowl that feels like a hug from the inside.

Ingredients

– 2 cups frozen apricot halves (I stash these in freezer bags during peak season—so handy!)
– 1 ripe banana, sliced (the spottier, the sweeter, in my opinion)
– 1/2 cup plain Greek yogurt (I always use full-fat for extra creaminess)
– 1/4 cup unsweetened almond milk (add a splash more if your blender struggles)
– 1 tbsp honey (local if you have it—it just tastes warmer)
– 1 tsp chia seeds (for that lovely gel-like texture)
– 1/4 tsp vanilla extract (the real stuff, never imitation!)

Instructions

1. Add the frozen apricot halves, sliced banana, Greek yogurt, almond milk, honey, chia seeds, and vanilla extract to a high-speed blender.
2. Blend on high for 45–60 seconds, stopping to scrape down the sides with a spatula once, until the mixture is completely smooth and has a thick, spoonable consistency.
3. Pour the smoothie base into a wide, shallow bowl immediately.
4. Top with your favorite garnishes like sliced fresh apricots, granola, or coconut flakes.
5. Serve right away to enjoy the ideal thick, frosty texture.

Every spoonful delivers a velvety, frosty texture that melts on your tongue, with the sunny sweetness of apricots balanced by the tangy yogurt. I love drizzling extra honey over the top and adding a crunch of granola for contrast—it turns breakfast into a mini vacation.

Apricot Stuffed Pork Loin

Unbelievably tender and bursting with sweet-savory flavors, this apricot stuffed pork loin has become my go-to showstopper for dinner parties. I first discovered this combination when my neighbor brought over a basket of fresh apricots from her tree, and now it’s become a family favorite that always impresses guests. There’s something magical about how the fruit caramelizes and infuses the pork with its natural sweetness.

Ingredients

– 1 (3-4 lb) pork loin roast (I always look for one with good marbling)
– 1 cup dried apricots, chopped (the Turkish ones have the best flavor)
– 1/2 cup panko breadcrumbs (they stay extra crispy)
– 1/4 cup chopped fresh sage (from my little herb garden)
– 2 cloves garlic, minced (fresh is always better here)
– 1/4 cup brown sugar
– 2 tbsp olive oil (my trusty extra virgin)
– 1 tsp kosher salt (I prefer the larger crystals)
– 1/2 tsp black pepper, freshly ground
– 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Pat the pork loin completely dry with paper towels—this helps the seasoning stick better.
3. Using a sharp knife, make a deep lengthwise cut down the center of the pork loin, being careful not to cut all the way through.
4. In a medium bowl, combine the chopped apricots, panko breadcrumbs, chopped sage, and minced garlic.
5. Spoon the apricot mixture evenly into the cavity you created in the pork loin.
6. Use kitchen twine to tie the pork loin securely every 2 inches to keep the stuffing inside during cooking.
7. Rub the entire surface of the pork with olive oil, making sure to coat all sides evenly.
8. Mix the brown sugar, kosher salt, and black pepper in a small bowl.
9. Press the sugar-spice mixture firmly onto the pork’s surface, creating a nice crust.
10. Place the stuffed pork loin in a roasting pan and pour the chicken broth around the bottom.
11. Roast for 60-75 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
12. Let the pork rest for 15 minutes before slicing—this keeps all those delicious juices inside.
13. Remove the twine and slice the pork into 1-inch thick portions.
14. Serve the sliced pork with the pan juices spooned over the top. Every slice reveals that beautiful apricot stuffing, with the pork remaining incredibly juicy while the edges develop a wonderful caramelized crust. I love serving this over creamy polenta or with roasted root vegetables to soak up all the flavorful pan juices.

Apricot Rice Pilaf

During those busy weeknights when I’m craving something special but short on time, this apricot rice pilaf has become my go-to comfort dish. There’s something magical about how the sweet dried apricots mingle with the savory rice that always makes my kitchen smell like a cozy restaurant.

Ingredients

• 1 cup long-grain white rice (I always rinse mine until the water runs clear – it makes such a difference!)
• 2 tablespoons unsalted butter (I keep mine extra cold for better texture)
• 1 small yellow onion, finely diced (I like the sweet variety when available)
• 2 cups chicken broth (homemade if I have it, but quality store-bought works great)
• 1/2 cup dried apricots, chopped into small pieces (I prefer the California ones for their intense flavor)
• 1/4 cup sliced almonds (toasting them first brings out their nutty goodness)
• 2 tablespoons fresh parsley, chopped (from my little kitchen herb garden)
• 1/2 teaspoon salt (I use fine sea salt for even distribution)

Instructions

1. Rinse 1 cup long-grain white rice under cold running water until the water runs completely clear, about 2-3 minutes of steady rinsing.
2. Heat 2 tablespoons unsalted butter in a medium saucepan over medium heat until fully melted and bubbling slightly.
3. Add 1 small finely diced yellow onion and cook for exactly 4 minutes, stirring frequently, until the onion turns translucent but not brown.
4. Add the rinsed rice to the saucepan and toast for 2 minutes, stirring constantly, until the rice grains appear slightly opaque around the edges.
5. Pour in 2 cups chicken broth and add 1/2 teaspoon salt, then bring the mixture to a rolling boil over high heat.
6. Once boiling, immediately reduce the heat to low, cover the saucepan tightly with a lid, and simmer for exactly 18 minutes.
7. While the rice cooks, toast 1/4 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently, until they turn golden brown and fragrant.
8. Remove the saucepan from heat and let it stand covered for 5 minutes – this resting time is crucial for perfect fluffy rice.
9. Fluff the rice gently with a fork, then stir in the chopped dried apricots, toasted almonds, and 2 tablespoons fresh parsley until evenly distributed.

Every time I serve this pilaf, I’m amazed by how the tender rice grains separate perfectly while the apricots add little bursts of sweetness. The toasted almonds provide that wonderful crunch that contrasts beautifully with the soft textures. Honestly, this dish pairs wonderfully with roasted chicken, but I’ve also been known to enjoy it as a main course with a simple green salad on the side.

Apricot Oatmeal Cookies

Aren’t some of the best recipes born from pantry cleanouts? I discovered these apricot oatmeal cookies last fall when I had a bag of dried apricots staring at me every time I opened the cupboard, and now they’re my go-to cozy treat. There’s something magical about how the sweet-tart apricots play against the hearty oats that just feels like a warm hug.

Ingredients

– 1 cup old-fashioned oats (I love the texture these provide over quick oats)
– ¾ cup all-purpose flour (I always fluff mine before measuring)
– ½ cup unsalted butter, softened (take it out about 30 minutes before you start)
– ½ cup packed brown sugar (the molasses flavor pairs perfectly with apricots)
– ¼ cup granulated sugar
– 1 large egg, room temperature (this helps everything incorporate smoothly)
– 1 tsp vanilla extract (the real stuff makes all the difference)
– ½ tsp baking soda
– ¼ tsp salt
– ¾ cup chopped dried apricots (I prefer the California ones for their brighter flavor)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the oats, flour, baking soda, and salt until well combined.
3. In a separate large bowl, cream the softened butter with both sugars using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
4. Add the room temperature egg and vanilla extract to the butter mixture, beating on medium speed until fully incorporated.
5. Gradually add the dry oat mixture to the wet ingredients, mixing on low speed just until no flour streaks remain.
6. Fold in the chopped dried apricots with a spatula until evenly distributed throughout the dough.
7. Scoop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes until the edges are golden brown but the centers still look slightly soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these cookies strike the perfect balance between chewy and crisp with those lovely caramelized edges. The apricots become wonderfully jammy pockets that burst with fruity sweetness against the toasty oats. I love serving them slightly warm with a cold glass of milk or crumbling them over vanilla ice cream for an easy dessert upgrade.

Apricot and Cream Cheese Danish

Deliciously flaky and bursting with sweet-tangy flavor, this apricot and cream cheese danish has become my go-to weekend baking project. I first discovered this magical combination when my neighbor brought over a basket of fresh apricots from her tree, and after some kitchen experimentation, this recipe was born. There’s something so satisfying about pulling these golden pastries from the oven that makes even the earliest morning worth it.

Ingredients

– 1 sheet frozen puff pastry, thawed (I always keep a box in my freezer for spontaneous baking sessions)
– 4 ounces cream cheese, softened (room temperature makes it so much easier to mix)
– 1/4 cup granulated sugar (I sometimes reduce this to 3 tablespoons if my apricots are very ripe)
– 1 large egg, separated (save that yolk for the egg wash – no waste in my kitchen!)
– 1 teaspoon vanilla extract (the real stuff makes all the difference)
– 6 fresh apricots, pitted and sliced (about 1 1/2 cups – I love when they’re slightly firm so they hold their shape)
– 2 tablespoons apricot preserves (this gives that beautiful glossy finish)
– 1 tablespoon water (for thinning the preserves)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet on a lightly floured surface and roll it out to a 10×12 inch rectangle.
3. Cut the pastry into 6 equal rectangles using a sharp knife or pizza cutter.
4. Score a 1/2-inch border around each rectangle without cutting all the way through.
5. In a medium bowl, beat the softened cream cheese, granulated sugar, egg white, and vanilla extract until smooth and creamy.
6. Spoon about 2 tablespoons of the cream cheese mixture onto the center of each pastry rectangle, spreading it evenly within the scored borders.
7. Arrange 4-5 apricot slices over the cream cheese mixture on each danish.
8. Brush the exposed pastry borders with the reserved egg yolk using a pastry brush.
9. Bake for 18-22 minutes until the pastries are puffed and golden brown.
10. While the danishes bake, heat the apricot preserves with 1 tablespoon water in a small saucepan over medium heat until thinned.
11. Remove the danishes from the oven and immediately brush the warm apricot glaze over the fruit filling.
12. Transfer the danishes to a wire rack to cool for 10 minutes before serving. Seriously, that flaky texture with the creamy filling and tart apricot topping creates the perfect balance. I love serving these warm with a drizzle of honey or alongside a strong cup of coffee for the ultimate breakfast treat.

Apricot Salsa

Perfectly balancing sweet and spicy, this apricot salsa has become my go-to summer staple ever since my neighbor brought over a basket of ripe apricots from her tree. I love how the juicy fruit pairs with just enough heat to keep things interesting, making it the perfect topping for grilled chicken or a simple tortilla chip snack.

Ingredients

• 2 cups diced fresh apricots (I look for ones that give slightly when pressed – they’re sweeter!)
• 1/4 cup finely chopped red onion (soaking it in ice water for 10 minutes first takes the bite out)
• 1 jalapeño, minced (remove the seeds if you prefer milder heat like I usually do)
• 1/4 cup chopped fresh cilantro (I always add an extra tablespoon because I love the fresh flavor)
• 2 tablespoons fresh lime juice (freshly squeezed makes all the difference)
• 1 tablespoon honey
• 1/2 teaspoon salt

Instructions

1. Wash and dry 4-5 medium apricots, then cut them into 1/4-inch dice to measure exactly 2 cups.
2. Finely chop 1/4 cup of red onion and place it in a bowl of ice water for 10 minutes to mellow the sharp flavor.
3. Cut one jalapeño in half lengthwise and scrape out the seeds with a spoon for milder heat.
4. Mince the deseeded jalapeño into tiny pieces, being careful not to touch your eyes afterward.
5. Chop 1/4 cup of fresh cilantro leaves, plus an extra tablespoon if you love herby flavor like I do.
6. Drain the red onion thoroughly and pat dry with paper towels.
7. Combine the diced apricots, drained red onion, minced jalapeño, and chopped cilantro in a medium bowl.
8. Squeeze 2 tablespoons of fresh lime juice directly over the mixture.
9. Drizzle 1 tablespoon of honey evenly across the ingredients.
10. Sprinkle 1/2 teaspoon of salt over everything.
11. Gently fold all ingredients together until well combined, being careful not to crush the apricots.
12. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

Unbelievably refreshing, this salsa develops a wonderful syrupy texture as the apricots release their juices while maintaining just enough crunch from the onions. The sweet honey perfectly balances the jalapeño’s gentle heat, making it fantastic spooned over grilled fish or mixed into quinoa salads for an unexpected twist.

Apricot Jam Thumbprint Cookies

Kind of like finding little edible treasure chests, these apricot jam thumbprint cookies have been my go-to holiday baking project ever since my grandmother showed me how to make them when I was twelve. There’s something magical about pressing your thumb into that soft dough and filling it with sweet, sticky jam that makes these cookies feel both nostalgic and special every single time.

Ingredients

– 1 cup unsalted butter, softened (I always take mine out about 30 minutes before baking – room temp butter makes all the difference for that perfect cookie texture)
– 2/3 cup granulated sugar (I sometimes use raw sugar for a slight crunch, but regular works beautifully)
– 2 large eggs, separated (I learned the hard way that separating cold eggs is much easier than room temperature ones)
– 2 teaspoons pure vanilla extract (the real stuff makes these cookies sing)
– 2 1/4 cups all-purpose flour (I always fluff mine with a fork before measuring)
– 1/2 teaspoon salt (just a pinch to balance the sweetness)
– 1 cup apricot jam (I prefer the kind with visible fruit pieces for extra texture)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes with an electric mixer.
3. Separate the eggs, placing the yolks in the butter mixture and the whites in a small bowl.
4. Add the vanilla extract to the butter mixture and beat until fully incorporated.
5. In a separate bowl, whisk together the all-purpose flour and salt.
6. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
7. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
8. Dip each dough ball into the reserved egg whites, coating completely.
9. Place the coated dough balls 2 inches apart on your prepared baking sheets.
10. Use your thumb to press a deep indentation into the center of each cookie, being careful not to press through the bottom.
11. Fill each thumbprint with about 1/2 teaspoon of apricot jam, being careful not to overfill.
12. Bake for 12-14 minutes until the edges are lightly golden but the centers are still soft.
13. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.
14. Allow cookies to cool completely before serving or storing.

Delightfully tender with a buttery crumb that melts in your mouth, these cookies offer the perfect contrast between the crisp edges and the sweet, fruity jam centers. I love serving them alongside a strong cup of coffee for dipping, or packing them in decorative tins as edible gifts that always earn rave reviews from friends and family.

Apricot and Walnut Salad

Haven’t we all reached that point in the week where we’re craving something fresh yet satisfying? I found myself staring at a basket of apricots from the farmer’s market, remembering how my grandmother always paired them with walnuts from her backyard tree. This salad became my go-to solution for those days when I want something special without spending hours in the kitchen.

Ingredients

– 6 fresh apricots (I look for ones that give slightly when gently pressed)
– 1 cup walnut halves (I toast extra because I always snack on a few)
– 8 cups mixed greens (my local grocery’s spring mix is perfect here)
– 4 oz goat cheese (I prefer the creamy, crumbly kind that melts beautifully)
– 3 tbsp extra virgin olive oil (this is my kitchen workhorse for dressings)
– 2 tbsp honey (local wildflower honey adds the best floral notes)
– 1 tbsp apple cider vinegar (the tang balances the sweetness perfectly)
– ½ tsp sea salt (I use coarse salt for better texture)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Spread the walnut halves in a single layer on the prepared baking sheet.
3. Toast the walnuts for 8-10 minutes until fragrant and lightly golden, watching carefully to prevent burning.
4. While walnuts toast, wash the apricots under cool running water and pat dry with paper towels.
5. Cut each apricot in half, remove the pit, and slice into ¼-inch thick wedges.
6. Place mixed greens in a large salad bowl, making sure to remove any wilted leaves.
7. In a small bowl, whisk together olive oil, honey, apple cider vinegar, and sea salt until emulsified.
8. Pour half of the dressing over the greens and toss gently to coat every leaf.
9. Arrange the apricot slices evenly over the dressed greens.
10. Sprinkle the toasted walnuts across the salad while they’re still warm.
11. Crumble the goat cheese over the top using your fingers for uneven distribution.
12. Drizzle the remaining dressing over the assembled salad.

Crunchy walnuts against velvety apricots create this wonderful textural dance, while the creamy goat cheese bridges all the flavors together. I love serving this alongside grilled chicken for a complete meal, or sometimes I’ll pack it for lunch and watch coworkers eye it with envy.

Apricot Upside-Down Cake

Remember that time I brought a store-bought cake to a potluck and swore I’d never do it again? That’s when I started perfecting this apricot upside-down cake—it’s become my go-to for impressing guests without stressing out. Rustling through my grandma’s old recipe box, I found the foundation for this beauty, though I’ve tweaked it over the years to let the apricots truly shine.

Ingredients

– 1/2 cup (1 stick) unsalted butter, softened (I always leave mine on the counter for an hour before baking)
– 1 cup granulated sugar, divided (I use half for the topping and half for the batter)
– 6-8 fresh apricots, pitted and halved (when they’re slightly firm, they hold their shape better)
– 1 1/2 cups all-purpose flour (I sometimes swap 1/4 cup with almond flour for extra nuttiness)
– 2 tsp baking powder (make sure it’s fresh—I test mine with hot water if it’s been open awhile)
– 1/2 tsp salt (I prefer fine sea salt for even distribution)
– 2 large eggs, at room temperature (they incorporate much better when not cold)
– 1/2 cup whole milk (the fat content gives this cake such a tender crumb)
– 1 tsp vanilla extract (pure vanilla makes all the difference here)

Instructions

1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan.
2. Melt 2 tablespoons of the butter and pour it into the bottom of the prepared pan.
3. Sprinkle 1/2 cup of sugar evenly over the melted butter in the pan.
4. Arrange the apricot halves cut-side down in a single layer over the sugar-butter mixture, packing them tightly.
5. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
6. In a separate large bowl, cream the remaining 6 tablespoons of butter with the remaining 1/2 cup sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
7. Add the eggs one at a time to the butter-sugar mixture, beating well after each addition until fully incorporated.
8. Pour in the vanilla extract and mix for another 30 seconds.
9. Alternate adding the flour mixture and milk to the wet ingredients, beginning and ending with flour, mixing on low speed just until combined after each addition.
10. Spread the batter evenly over the arranged apricots in the pan using a spatula.
11. Bake for 40-45 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
12. Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 15 minutes.
13. Run a knife around the edges of the pan to loosen the cake.
14. Place a serving plate upside down over the cake pan and carefully flip both over together.
15. Gently lift the pan off the cake, revealing the caramelized apricot topping.

What really makes this cake special is how the apricots transform into jammy, caramel-kissed jewels while the cake stays incredibly moist. I love serving it slightly warm with a dollop of whipped cream, though it’s equally delicious the next day with my morning coffee—if there’s any left!

Apricot BBQ Ribs

Last summer, my neighbor gifted me a basket of fresh apricots from her tree, and after making jam and pies, I decided to experiment with something savory—these apricot BBQ ribs were born! They’ve since become my go-to for weekend cookouts, balancing sweet and smoky flavors in a way that always impresses.

Ingredients

• 2 lbs pork ribs (I like St. Louis-style for their meatiness)
• 1 cup apricot preserves (the chunkier, the better—it adds texture!)
• 1/2 cup ketchup (trusty Heinz is my pantry staple)
• 2 tbsp apple cider vinegar (it cuts through the sweetness perfectly)
• 1 tbsp Worcestershire sauce (I always splash in a little extra for depth)
• 1 tsp smoked paprika (this gives that campfire vibe without a grill)
• 1/2 tsp garlic powder (fresh minced works too, but powder blends smoothly)
• 1/2 tsp salt (I use kosher for even seasoning)
• 1/4 tsp black pepper (freshly ground, if you have it)

Instructions

1. Preheat your oven to 300°F—low and slow is key for tender ribs.
2. Pat the pork ribs dry with paper towels to help the seasoning stick.
3. Rub the ribs evenly with salt, black pepper, smoked paprika, and garlic powder.
4. Place the ribs on a foil-lined baking sheet, meat-side up.
5. Cover the baking sheet tightly with another layer of foil to trap steam.
6. Bake the ribs for 2 hours until the meat is fork-tender.
7. While the ribs bake, whisk apricot preserves, ketchup, apple cider vinegar, and Worcestershire sauce in a saucepan over medium heat.
8. Simmer the sauce for 5 minutes, stirring often, until it thickens slightly.
9. Remove the ribs from the oven and carefully uncover them—watch for hot steam!
10. Brush half of the apricot BBQ sauce generously over the ribs.
11. Increase oven temperature to 400°F for a caramelized finish.
12. Return the ribs to the oven, uncovered, and bake for 10 minutes until the sauce is sticky and bubbly.
13. Slice the ribs between the bones and serve with the remaining sauce on the side.

Dig into ribs that are fall-off-the-bone tender with a sticky, sweet glaze. The apricot adds a fruity brightness that pairs wonderfully with creamy coleslaw or crispy roasted potatoes—leftovers (if there are any!) make amazing next-day sandwiches.

Apricot Coconut Energy Balls

Remember those afternoons when you’re craving something sweet but don’t want to derail your healthy eating? I had one of those moments last week while staring into my pantry, which led me to create these apricot coconut energy balls that have become my new go-to snack.

Ingredients

– 1 cup dried apricots (I love using the soft California ones that don’t need soaking)
– 1 cup unsweetened shredded coconut (toasting half of it really brings out the flavor)
– 1/2 cup old-fashioned rolled oats (not quick-cook – they hold their texture better)
– 1/4 cup almond butter (creamy works best for smooth blending)
– 2 tablespoons honey (local raw honey is my preference for that floral note)
– 1 teaspoon vanilla extract (always pure, never imitation)
– Pinch of sea salt (I use Maldon flakes for that subtle crunch)

Instructions

1. Measure 1/2 cup of shredded coconut and spread it evenly on a baking sheet.
2. Toast the coconut in a 325°F oven for 5-7 minutes, watching closely until golden brown (tip: shake the pan halfway through for even toasting).
3. Combine dried apricots, remaining 1/2 cup untoasted coconut, rolled oats, almond butter, honey, vanilla extract, and sea salt in a food processor.
4. Pulse the mixture for 30 seconds, then scrape down the sides with a spatula to ensure even mixing.
5. Process continuously for 1-2 minutes until the mixture forms a sticky dough that holds together when pressed (tip: if it’s too dry, add another teaspoon of honey).
6. Scoop tablespoon-sized portions of the mixture and roll into 1-inch balls between your palms.
7. Roll each ball in the toasted coconut until fully coated (tip: lightly wet your hands to prevent sticking).
8. Arrange the finished balls on a parchment-lined baking sheet in a single layer.
9. Refrigerate for at least 30 minutes until firm and set. Very satisfying how these energy balls strike that perfect balance between chewy apricot sweetness and toasty coconut crunch. I love keeping them in my fridge for quick snacks, but they’re also fantastic crumbled over Greek yogurt or packed in lunch boxes for a midday boost.

Apricot Balsamic Vinaigrette

Sometimes the simplest dressings become the stars of my kitchen, and this apricot balsamic vinaigrette is exactly that—born from a happy accident when I mixed leftover apricot preserves with balsamic vinegar during a rushed lunch prep. Now I keep a jar in my fridge at all times because it transforms everything from basic greens to grilled chicken into something special.

Ingredients

– 1/2 cup apricot preserves (I look for ones with visible fruit pieces for better texture)
– 1/4 cup balsamic vinegar (aged works best for that rich, complex flavor)
– 1/3 cup extra virgin olive oil (my go-to for dressings)
– 1 tablespoon Dijon mustard (this is my secret emulsifier)
– 1 small garlic clove, minced (fresh only—none of that jarred stuff)
– 1/4 teaspoon salt (I use fine sea salt for even distribution)
– 1/8 teaspoon black pepper (freshly cracked makes all the difference)

Instructions

1. Measure 1/2 cup apricot preserves into a medium mixing bowl.
2. Add 1/4 cup balsamic vinegar to the bowl with the preserves.
3. Whisk the preserves and vinegar together vigorously for 30 seconds until the preserves break down completely.
4. Add 1 tablespoon Dijon mustard to the mixture and whisk for another 15 seconds until fully incorporated.
5. Mince 1 small garlic clove and add it to the bowl.
6. Sprinkle in 1/4 teaspoon salt and 1/8 teaspoon black pepper.
7. While continuously whisking, slowly drizzle in 1/3 cup extra virgin olive oil over 60 seconds to create a stable emulsion.
8. Taste the dressing and adjust seasoning if needed—it should be perfectly balanced between sweet and tangy.
9. Transfer the finished vinaigrette to an airtight container if not using immediately.
Just drizzle this golden-hued dressing over sturdy greens like kale or romaine that can stand up to its bold flavor, or use it as a marinade for pork tenderloin—the apricot caramelizes beautifully when grilled. The texture is luxuriously smooth with tiny fruit specks throughout, creating a dressing that clings perfectly to every leaf without being heavy.

Summary

My goodness, what a versatile fruit canned apricots can be! From sweet desserts to savory main dishes, these 18 recipes prove just how much flavor you can create from your pantry. We’d love to hear which recipes become your family favorites—leave a comment below and don’t forget to share this article on Pinterest for your fellow home cooks!