Limited Edition Collector Blades
How to Cut and Pit Apricots
How do you cut and pit an apricot? Find the seam running down one side, cut along it all the way around the fruit to the pit, then gently twist the halves in opposite directions. Lift the pit out with your fingers. Slice the halves into wedges if needed. Our pick is the Dalstrong Gladiator 3.5" Paring Knife ($35), German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Apricots are small and delicate, and a short, sharp paring knife follows the seam and pit precisely.
Fresh apricots are fragrant, sweet-tart and short in season. Most apricots release their pits easily, so pitting takes seconds.
Cuts and uses
| Cut | Best for |
|---|---|
| Halves | Grilling, roasting, poaching |
| Wedges | Tarts, galettes, salads |
| Diced | Salsas, jam, yogurt |
Step by step
- Rinse and dry.
- Cut around the seam. Run the knife around the apricot along its natural seam, down to the pit.
- Twist apart. Hold each half and twist gently.
- Remove the pit. Lift it out with your fingers or the knife tip.
- Slice. Cut halves into wedges or dice.
Peel or not?
Apricot skin is thin and edible, so peeling is rarely necessary. For a silky jam or puree, blanch briefly in boiling water, chill in ice water, and slip off the skins.
Ripeness
A ripe apricot is deep orange, fragrant and gives slightly when pressed. Firm apricots ripen at room temperature in a paper bag within a day or two. Ripe fruit releases its pit more easily.
Dried vs fresh
Dried apricots are cut differently: use kitchen shears or a sharp knife dipped in hot water to snip them into strips or dice for baking and granola. A light coat of flour keeps sticky pieces from clumping.
Grilling and roasting
Halved apricots caramelize beautifully. Brush the cut sides with a little oil or butter, grill cut side down over medium heat for a few minutes, or roast with honey until soft and jammy. Slightly firm apricots hold their shape best.
Serving ideas
- Grilled halves with honey and yogurt
- Wedges in a galette or tart
- Diced in a salsa for grilled pork or chicken
Storing
Refrigerate ripe apricots and eat within a few days. See also how to cut plums.
Knife technique for produce
Set your cutting board on a damp towel so it can't slide. Hold the knife with a pinch grip and guide the food with your other hand in a claw, fingertips tucked under, as covered in how to hold a kitchen knife. Cut round vegetables in half first so they sit flat and can't roll. Let the blade slide forward through the food instead of pressing straight down, and keep the pieces a similar size so they cook evenly.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Paring Knife 3.5", Gladiator Series, NSF Certified ($35). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Lionswood Teak Cutting Board, Medium Size ($169). A large, knife-friendly board for produce prep.
FAQ
What knife is best for pitting apricots?
A short, sharp paring knife. The Dalstrong Gladiator 3.5" Paring Knife ($35) follows the seam and pit precisely.
Do you peel apricots?
Rarely; the skin is thin and edible.
How do you remove an apricot pit?
Cut around the seam, twist the halves apart and lift out the pit.
How do you ripen apricots?
At room temperature in a paper bag for a day or two.
Can you eat apricot skin?
Yes.
