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Apricots a.k.a. Apricot: An apricot is a fruit or the tree that bears the fruit. Usually, an apricot tree is from the tree species Prunus armeniaca, but the species Prunus brigantina, Prunus mandshurica, Prunus mume, and Prunus sibirica are closely related, have similar fruit, and are also called apricots.
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There are other foods with Apricots in their name, like Dried Apricots.
"Apricots" is a composition, cataloged instance.
Printed dictionaries and other books with definitions for Apricots
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Tart and Sweet (2011)
101 Canning and Pickling Recipes for the Modern Kitchen by Jessie Knadler, Kelly Geary
YIELD: 6 half-pints The one drawback to apricots is that they can be a little harder to find than other stone fruits because they bruise more easily and generally don't travel well. So if you find a local grower selling these golden fruits, consider ...
The Art and Soul of Baking (2008)
by Cindy Mushet, Sur La Table, Maren Caruso
The fun thing about Turkish apricots is that they are dried whole (as opposed to the California apricots, which are halved before drying), which means the center where the pit used to be is the perfect spot for inserting a bit of chocolate ganache ...
Having small apricots means a greater expense in cutting and drying than having large ones. For picking it seems to make little difference. As the fruit is all dried, very little being canned or shipped, it is practically all picked on sheets, the ...
A "Full Course" Encyclopedia by Andrew F. Smith
Apricots (Prunus armeniaca) are the fruit of a small deciduous tree and are closely related to other stone fruit, including cherries, plums, nectarines, and peaches. Apricots probably originated in ...
Encyclopedia of Jewish Food (2010)
by Gil Marks
Apricots originated in Asia, probably in China, eventually traveling along the Silk Road to ancient Persia and Babylon. They do not seem to have moved farther west till much later,reaching the Mediterranean and Greece byway of Armenia ...
by Carla Emery
Once ripe, apricots are highly perishable, so the next challenge is a crash effort toward eating upor preservation: by canning, freezing, drying, making jelly or jam, or juicing into “nectar.” You can't getahead ofthegame by picking green fruit ...
by Michael T. Murray, Joseph Pizzorno
Orange-colored fruits and vegetables, such as carrots, apricots, mangoes, yams, and squash, are excellent sources of alpha-, beta-, and gamma-carotenes, but in most plant foods, other non–provitamin A carotenes typically predominate.
A Compendium of Culinary Come-ons by Mark Douglas Hill
Amaretto liqueur : 1 tsp Fresh apricots : 6 Flaked almonds : 1 tsp In a food processor, finely grind the blanched almonds, then add the icing sugar and a teaspoon ofamaretto ...
Dictionary of Food (2009)
International Food and Cooking Terms from A to Z by Charles Sinclair
abricots Colbert France Poached apricots with the stones removed, filled with dessert rice, panéed and deepfried, and served with apricot sauce abricots Condé France Apricots poached in sugar syrup, arranged on a ...
by Ethel Meyer
APRICOTS. (T0. DRY)—APRICO'1". CHARLOTTE. :5. 16 APRICOT CREAM— APRICOT JAM. cover this with the cream, wltieh should be whipped and laid on, a spoonful at a time, so that the entire surface is nearly covered. Decorate with ...
Put the apricots into small jars, pour over them the syrup and kernels, cover the jam with pieces of paper dipped in the purest salad-oil, and stretch over the top of the jars tissue paper, cut about 2 inches larger and brushed over with the white ...
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Scrabble value of A1P3R1I1C3O1T1S1
The value of this 8-letter word is 12 points. It is included in the first and second editions of the Official Scrabble Players Dictionary.
Anagrams of APRICOTS
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