Apricot Measures, Substitutions, and Equivalents
Peaches and nectarines may be substituted for apricots in most recipes. The flavor will not quite be the same, but the result will still be delicious. Other substitutions include apriums (a cross between apricots and plums, with a more prominent apricot flavor) and pluots (a cross between plums and apricots, with a more prominent plum flavor).• 1 pound fresh apricots = 8 to 12 whole fruits
• 1 pound fresh apricots = 2-1/2 to 3 cups sliced or halved
• 2-1/2 pounds fresh apricots = 2 to 3 pints frozen
• 2-1/2 pounds fresh apricots = 1 quart canned
• 6 pounds fresh apricots = 1 pound dried apricots
• 1 pound dried apricots = 2-3/4 cups
• 1 pound dried apricots = 5 cups cooked
• 6 ounces dried apricots = 1 cup
• 6 ounces dried apricots = 2 cups cooked
• 16-ounce can apricots = 2 cups drained
More about Apricots and Apricot Recipes:
• Apricot Cooking Tips• Apricot Selection and Storage
• Apricot Measures, Substitutions, and Equivalents
• Apricots and Health
• Apricot History, Legends, and Lore
• Apricot Recipes
Apricot Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Cookbooks
| • | Nicole Routhier's Fruit Cookbook |
| • | A Passion for Fruit |
| • | Sweet and Sugar-Free |
| • | Jams and Jellies: 543 Recipes |
| • | More Cookbooks |
