How to remove the skin from an apricot kernel. What are the benefits of apricot kernels and their kernels?

When we eat apricots, we don’t hesitate to throw away the pits, but we do it in vain - in terms of usefulness, apricot kernels are not inferior to many products that are more familiar to us. They are used in cooking, folk medicine, and cosmetology, which we will talk about in more detail.

Nutritional value: substance content

100 g of apricot kernels contain about a third of the daily protein requirement (25 g), more than half of the daily fat requirement (45 g), as well as about 3 g of carbohydrates, 5 g of water and 2.5 g of ash.

The essential amino acids present in the kernels of the seeds are:

• arginine;
• leucine;
• phenylalanine;
• valine;
• isoleucine;
• lysine;
• threonine;
• histidine;
• tryptophan;
• methionine

Important! The core of apricot kernels contains the toxic substance amygdalin, which in large quantities can lead to severe poisoning.

There are also nonessential amino acids in apricot kernels:

• glutamic acid;
• tyrosine
• aspartic acid;
• proline;
• glycine;
• cysteine;
• alanine;
• serine

• omega-6;
• omega-9;
• linoleic and others.

Minerals in the nucleoli:

• potassium;
• phosphorus (more than half the daily requirement);
• magnesium;
• calcium;
• sodium;
• iron.

Among the vitamins, the seeds contain PP, which is responsible for the condition of the skin, nervous system, and intestines.

Calorie content

Apricot kernels are a very high-calorie product; they contain 450-520 kcal per 100 g of product, which is slightly less than a third of the daily requirement.

Did you know? In the 16th century in England, apricot kernel oil was valued as highly as gold.

Benefit: medicinal properties

Apricot kernels, according to folk medicine, have the following beneficial effects on the body:

Did you know? In the medicine of Ancient China back in the 3rd millennium BC. Treated diseases with apricot kernels.

Application in medicine

Traditional medicine uses apricot kernels to treat:

• bronchitis;
• laryngitis;
• conjunctivitis;
• ARVI;
• kidney inflammation;
• worm infections;
• oncological diseases.

To do this, use tincture, oil, urbech (a thick mass of crushed nucleoli), raw kernels or a medicine. Colds are treated with tincture.

Important! Representatives of alternative medicine are actively promoting a drug based on apricot kernels for the treatment of cancer tumors, but official medicine does not confirm this effectiveness.

Use in cosmetology

In cosmetology, apricot kernel oil and scrub are used for:

• carrying out massage;
• applying masks;
• cleansing and moisturizing the skin;
• peeling procedures;
• improving hair growth;
• production of creams, lotions and shampoos.

Harvesting and storing seeds

You only need to harvest the pits of ripened apricots, because the cores from unripe fruits are tasteless, contain few nutrients and are poorly stored. You can store whole seeds or extracted and peeled kernels. Centers peeled from film will taste better, and unpeeled ones will last longer.

First, you need to dry the bones. Dry them by laying them out in a dry place on paper in one layer, in a special dryer for vegetables and fruits, or in the oven at low temperature.
For storage, it is better to use a fabric or paper bag, so the kernels will not get damp. You can take a glass or plastic container, but use gauze or cloth instead of a lid. The product should be stored in a dark and dry place for no more than 12 months.

How to take apricot kernels

To experience the positive effects of eating apricot kernels, you need to follow these rules:

1. If there is a need to get rid of worms, it is enough to eat 5 kernels a day, and the problem will be solved.
2. If your goal is to fight cancer, then you need bitter kernels containing amygdalin, which is credited with healing properties.
3. Peeled but not dried bones should be eaten within 3 months.
4. Only seeds without food processing have healing properties (you should not fry or cook).
5. Eat them once in the morning 1 hour before meals.
6. To improve the taste, you can mix them with honey.
7. The daily portion of kernels is 10-15 pieces per day, depending on the person’s weight.

Important! Do not eat more than 1 apricot kernel per 5 kg of body weight per day.

How to peel the kernel from an apricot kernel

The folk way to crack the shell is with the help of a door: the bone is inserted into the gap where the door hinge is located and pressed. You can also buy a special device for cracking nuts, use the back of a garlic press, a hammer or a rolling pin.

All these methods have one drawback - sometimes the core is crushed with the shell, it is difficult to separate it from the fragments, so you don’t need to put in a lot of effort.

Possible harm

It is believed that sweet apricot kernels have no harmful effects, but bitter ones contain a substance that forms hydrocyanic acid in the body, which prevents the flow of oxygen into tissues.

Therefore, eating bitter seeds in large quantities can have irreversible consequences for the brain. In this regard, there is a restriction on eating seeds.
The need to seek medical help occurs with the following symptoms:

• nausea;
• blue skin;
• weakness;
• muscle pain;
• confusion.

You can also harm your skin if you don't grind the seeds fine enough for the scrub.

The consumption of apricot cores is contraindicated for people with:

• gastritis;
• liver diseases;
• dysfunction of the thyroid gland;
• diabetes mellitus

It is also better to avoid them during pregnancy and breastfeeding and should not be given to children.

Recipe for preparing healing potions

From apricot kernels you can prepare products for external and internal use - tincture, urbech, oil and scrub.

Tincture

To prepare the tincture you will need:

• apricot core - 100 g;
• vodka - 1 bottle.

Wrap the cores in a towel and roll with a rolling pin to form crumbs. Pour this crumb into a glass or enamel bowl, pour a bottle of vodka, cover with a lid and leave for 3 weeks, then strain through cheesecloth, pour into a bottle or jar and store in the refrigerator or pantry for up to 3 years.

Video: preparing tincture with apricot kernels

Rub this tincture every evening on sore joints and tie them with a warm scarf.

Urbech (paste)

Urbech is a Dagestan delicacy made from, or apricot kernels, ground to a pulp. To prepare it you need:

• apricot seeds - 50 g;
• honey - 50 g;
• butter - 40 g.

Grind the seeds to a paste in a blender. Add honey, butter, mix well. Urbech should be stored in the refrigerator.

Take no more than 3 teaspoons of treats per day. You can spread it on bread, add it to porridge, dip fruit in it, or make salad dressing. Urbech restores strength well and helps with colds.

Facial oil

Apricot oil is obtained in industry by pressing peeled kernels; it cannot be prepared at home, but you can buy it at a pharmacy and prepare facial care products based on it:

Oil-based products (for tired, dry skin, against wrinkles and for eyelids) can be stored for a long time in the refrigerator on the door in a tightly closed glass jar. Masks made with food products cannot be stored; they must be used immediately after preparation.

Scrub

For the peeling procedure, you can prepare a scrub from apricot kernels. It requires:

• dried apricot kernels - 8 pieces;
• mashed apricot pulp - 3 tablespoons.

Grind the seeds into flour using a blender, add apricot pulp, mix. Apply to the skin with massage movements for 10 minutes, then rinse with warm water.

Depending on your skin type, you can add to the mixture:

1. For oily skin - 1 tbsp. l. oat flour, 3 tbsp. l. milk and 1 tbsp. l. honey.
2. For aging skin - 3 tbsp. l. mashed papaya pulp.
3. For dry skin - 1 teaspoon each of cream and honey.
4. For women over 50 years old - 1 teaspoon each of cream, honey, mashed avocado pulp, 2 drops each of wheat germ oil and bergamot.

The scrub helps remove dead skin particles and renew it. Apricot flour can be stored in a glass jar in a dark, dry place for up to 12 months; finished scrubs cannot be stored.

Apricot kernels have long been known for their beneficial properties, and many simply love their taste. They are widely used in cosmetology and folk medicine, they are used in confectionery. Just remember to be careful when introducing them into your diet and limit your consumption to small amounts per day.

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IN Apricot arena can be considered an exquisite delicacy. Cooking it is troublesome and difficult, but the result, admiration for the skill of the hostess, will be a pleasant reward for you. Apricot is a rather delicate fruit, so you should make jam from freshly picked fruit. The fact is, apricots, the longer they sit, the softer they become, and the apricot jam, the recipe for which we will provide, should be made from whole and beautiful berries, and not broken ones.

Ingredients for apricot jam according to our recipe

For apricot jam we will need lime to make lime water. We should put apricots there. There they will be fixed and will not fall apart during the cooking process.

Apricots – 1 kilogram.

Granulated sugar – 0.8 kilograms.

Water – 1 glass – 250 grams.

Unslaked lime – 200 grams.

Water for soaking apricots – 4 liters

Preparing lime water for apricot jam

To prepare lime water, we need to take an enamel pan, or even better, a plastic bucket or basin. We dilute lime there and stir well. Let the water sit for about an hour, try to stir from time to time. For the last 20 minutes, let it sit and pour into another container, also preferably plastic. Throw away any remaining lime.

How to prepare apricot berries for jam according to our recipe

Before preparing jam, you should tear off dense, not loose fruits, even almost ripe ones. Well-ripened berries will be soft, but unripe ones will not give such aroma and color.

Carefully, with a very sharp knife, cut along the hollow, about 1 centimeter, and with a crochet hook or hairpin, pull out the bones. Try not to destroy the fruit.

The next step before preparing apricot jam is peeling. You should have water in a saucepan on the stove and boiling. Take two or three berries, put them in a colander and carefully lower them into boiling water, and immediately take them out. We pry the skin with a sharp knife and it peels off easily. So gradually you need to peel all the apricots for jam. Place the peeled apricots in lime water. They should stay there for about two hours.

How to prepare pits for apricot jam

While the apricots are in the lime, split the pits, pour boiling water over them, and carefully remove the brown skin, try not to damage the integrity of the pit.

Preparing for cooking apricot jam, recipe with lime

– Let’s prepare a bowl of clean water and put the apricots there. Rinse the berries two to three times. Then, very carefully, we take each fruit and push the prepared, peeled seed inside.

- Prepare the syrup. Pour sugar into the water and bring to a boil. Remove from heat.

– Dip the berries, one at a time, into the syrup.

- Let's put it on fire.

Apricot jam recipe - the cooking process itself

Cook apricot jam in several stages. They put it on fire. The jam has boiled, let it simmer for about three to five minutes and remove from the heat. Until the jam has completely cooled down, do not start cooking it further. This usually takes about 4-5 hours. Put it on the fire again and bring it to a boil. Until the apricot jam is completely ready.

It is very important to let the berries soak in the syrup, which is why it is necessary to allow time to stand, otherwise it will turn out that the syrup is ready, but the berries are not, and the jam will sour. Therefore, it is better to let it boil about five times, and only after that should you cook the jam until tender.

We check the readiness of apricot jam according to our recipe by dripping syrup onto a saucer. If the groove drawn in the middle of the drop does not merge, then the cooking process is completed.

Small apricot jam, recipe

Jam made from small apricots is very aromatic and tasty. When you open the jar in winter, the smell of summer and sun will spread throughout the room. It’s not difficult to prepare, you just need to be patient and time. Select berries for jam that are strong and fresh, without any spots or spots.

Ingredients for apricot jam:

Small apricots – 1 kilogram.

Granulated sugar – 1 kilogram.

Water – 250 grams.

Preparing small apricots for jam

The berries should not be large, and should be approximately equal in size. Make sure there are no black spots on them and that they are all strong. Soft berries will boil and the jam will become untidy. When we have sorted through all the fruit, take a fork with very sharp teeth. We begin to prick the apricots with a fork. The punctures must be distributed evenly over the entire surface. Usually they pierce four times, each berry, around the circumference.

Preparing for making jam from small apricots

It is better to choose a pan in which we will cook jam from stainless steel or thick aluminum. It is important that the bottom of the pan is not thin. Carefully place all the berries there and fill them completely with sugar. Leave for apricots. They let out a little juice. We will need to wait about three hours.

We make jam from small apricots according to our recipe:

Place the pan on the fire, add water. The fire under the pan should not be high, rather below medium. We are waiting for the apricot jam to boil. After it begins to boil, we try, carefully, so as not to damage the integrity of the berries, to remove the foam from the jam.

The third time, put it on the fire, bring it to a boil and now we cook the jam to the end. It usually cooks after boiling for about half an hour.

Check the readiness of apricot jam:

To check whether the apricot jam is cooked, you need to take a small plate and pour water into it. Take a little syrup on a spoon and drop it into the water. Jam syrup. It should not be mixed with water, but should remain as a separate droplet. In this case, we can assume that the jam is ready.

Another way. Pour a little syrup, about one tablespoon, onto a small coffee saucer. Wait until it spills, and then, using a clean spoon, run it down the middle of the syrup. If the edges of the cut syrup do not meet within 5 seconds, this means that the jam is cooked and can be removed from the heat.

Prepare clean jars. Place it hot into jars and seal the apricot jam airtight. We hope you enjoyed our apricot jam recipes.

Many types of popular canned food are prepared from apricots.
Compotes, jams, pastes are made from ripe apricots, and they are also frozen.
Less ripe apricots are suitable for making jam and marmalade (from less benign ones). They can also be candied.
Overripe apricots are used to make jam, juice and for drying.

Apricot compote

Ripe, beautifully colored apricots with firm flesh
Filling: 550-600 g sugar per 1 liter of water

To get a good apricot compote, use apricots of the specified ripeness. From overripe soft apricots, the compote turns out to be too soft, and the filling is too cloudy, and, conversely, from unripe apricots, the compote turns out to be bitter.
The washed apricots are cut in half with a stainless steel knife, the pits are removed, they are laid out cut side down in glass or tin jars, quickly poured with hot filling (otherwise the apricots will darken) and the jars are closed. Place them in a sterilization tank with hot water and sterilize.
Sterilization time in Omnia jars:
heating to 85 degrees C - 20 minutes,
sterilization at 85 g C:
cans with a capacity of 0.7-0.9 l - 25 minutes,
0.5 liter jars - 20 minutes.
Firm apricots are sterilized 5 minutes longer. Upon completion of sterilization, the jars are immediately cooled (according to method B).
You can make apricot compote without the peel. The washed fruits are immersed in a colander or in a wire basket in almost boiling water, moderately acidified with citric acid (10 g per 1 liter of water), and quickly cooled in cold water. After this, the peel is easily removed.
Some varieties of apricots have bitter kernels in their pits, which contain bitter amygdalin, which can produce poisonous hydrogen cyanide when stored. Therefore, before making compote from whole apricots, first make sure whether their kernels are sweet.

Apricot jam I

The strongest, less ripe, but well-colored apricots
For 1 kg of peeled apricots, 800 g of sugar and 6 g of citric acid

In order for the finished jam to have a beautiful, light color, it does not need to be cooked for too long; It is better to cook it in small portions.
Apricots are washed well, cut into quarters, pits are removed and placed in cold water acidified with citric acid (a flat teaspoon per 1 liter of water). Three-quarters of a weighed amount of apricots is poured with a small amount of water and boiled in a low saucepan until softened. Then add about a quarter of a portion of sugar and cook further with constant stirring. After 15 minutes, add the rest of the sugar, the rest of the apricots and citric acid in parts and continue to cook until the jam begins to gel (according to method D). Just before the end of cooking, collect the foam with a slotted spoon or a wooden spoon. Jars wrapped in a damp towel are filled to the brim with boiling jam, the edges are quickly wiped, the jars are closed with lids, turned upside down, covered with a cloth and left to cool. Before storing, jars are wiped with a damp cloth.

Apricot jam II (with pectin powder)

Ripe or overripe apricots
For 1 kg of peeled apricots with pits removed: 700 g sugar, 40 g pectin powder (1 sachet), 3 g citric acid

Jam is made from no more than 1.5 kg of apricots. Place three quarters of the prepared amount of apricots in a low saucepan, add a small amount of water and cook for about 5 minutes. Then add a quarter of the total amount of sugar and cook intensively for 10 - 15 minutes. To thicken the apricots, add pectin powder mixed with powdered sugar (five times the amount of powder, i.e. 200 g per 1 40 g bag). After boiling for three minutes, add the rest of the sugar and the reserved quarter of apricots so that the boiling does not interrupt. After the sugar has dissolved, add citric acid dissolved in a spoonful of water. If foam forms, it is collected with a wooden spoon or slotted spoon just before the end of cooking. When the jam begins to gel (according to method D), the cooking is completed and jars wrapped in a damp towel are filled to the brim with boiling jam, the edges are quickly wiped, the jars are closed with lids, turned upside down, covered with a cloth and left to cool. Before storing, jars are wiped with a damp cloth.

Apricot jam III
(with sweetened apricots)

Firm but well-ripened apricots
For 1 kg of peeled apricots: 500 g of crystalline sugar, 200 g of powdered sugar, 40 g of pectin powder (1 sachet), 4 g of citric acid

Jam is made from no more than 1.5 kg of apricots. Apricots are washed, cut into quarters and pitted. Pour in a weighed amount of crystalline sugar, add a small amount of water, bring to a boil and cook for 5 minutes. Then the mixture is removed from the stove and left to sugar overnight or for 12 hours. The next day, it is brought to a boil again and boiled intensively, pectin powder mixed with powdered sugar and citric acid diluted in a spoon of water are quickly added. If foam forms on the jam, remove it with a slotted spoon or wooden spoon. As soon as the jam begins to gel (according to method D), jars wrapped in a damp towel are filled to the brim with boiling jam, the edges are quickly wiped, the lids are immediately strengthened, the jars are turned upside down, covered with a cloth and left to cool. Before storing, jars are wiped with a damp cloth.

Apricot jam with currant puree

Approximately 60% pitted apricots and 40% currant puree
For 1 kg of fruit mixture 700 g of sugar

One serving of jam is made from no more than 1.5 kg of fruit mixture. The currants are washed, the berries are picked from the branches and poured into a saucepan with a small amount of water. Bring quickly to a boil, boil under the lid so that the currants soften and enough pectin substances from the currant peel pass into the juice. Hot currants are passed through a fruit squeezer. Apricots are washed well, cut into quarters and pitted. Three quarters of the weighed amount is poured with a weighed amount of currant puree, quickly brought to a boil and boiled for about 3 minutes. Then add a quarter of the total amount of sugar and cook intensively for 10 - 15 minutes. Then add the rest of the sugar and the rest of the apricots in parts and thicken with constant stirring so that the jam begins to gel (according to method D). Jars wrapped in a damp towel are filled to the brim with boiling jam, the edges are quickly wiped, the lids are immediately secured, the jars are turned upside down, covered with a cloth and left to cool. Before storing, jars are wiped with a damp cloth.

Apricot marmalade

Less quality apricots, maybe less ripe
For 1 kg of apricot puree 600 g sugar, 40 g pectin powder (1 sachet), 2 g citric acid

Apricots are washed, pits removed, poured with a small amount of water and boiled. Soft apricots are pressed using a fruit squeezer. When cooked for a long time, apricot marmalade darkens; In order for it to have a beautiful light color, it is necessary to cook in small portions (no more than 1.5 kg of pulp) so that the boiling does not last long. A weighed portion of the pulp is placed in a wide saucepan and boiled for about 15 minutes, so that the volume is reduced by about a third, add a quarter of the prescribed amount of sugar and cook for another 5 minutes. Pectin powder is mixed with powdered sugar (200 g per 1 sachet) and added to the pan. After 3 minutes of boiling, add the rest of the crystalline sugar so that the boiling does not interrupt, and cook further. Towards the end of cooking, add citric acid dissolved in a spoonful of water. When the marmalade thickens, carry out a gelling test according to method D. Boiling marmalade is poured to the brim of jars wrapped in a damp towel, the edges are quickly wiped, the lids are immediately strengthened, the jars are turned upside down, covered with a cloth and left to cool. Before storing, jars are wiped with a damp cloth.

Apricots in their own juice (semi-finished product)

Fresh apricots with dense pulp, per liter jar 1 spoon of sugar and 1 spoon of water

The washed apricots are cut in half with a stainless steel knife, the pits are removed, and placed in glass or tin jars, cut side down, and lightly sprinkled with sugar.
A spoonful of water is poured into each jar, the jars are closed well, placed in a sterilization tank with hot water and sterilized.
Sterilization time for liter jars:
30 minutes - warming up to 100 degrees C,
35 minutes - sterilization at 100 degrees C.
Upon completion of sterilization, the jars are immediately cooled (according to method B).
Apricots are used to make pies and yeast dumplings.

Apricot jam

Fresh ripe apricots
For 1 kg of peeled apricots 200 - 300 sugar

Apricots are washed well, peeled, pitted and placed in portions of no more than 1.5 kg in a wide saucepan. Add a few tablespoons of water and cook with constant stirring until softened. Then add sugar in parts and after the last portion, cook for about 10 minutes. Boiling jam is poured into jars wrapped in a damp towel to the brim, the edges are quickly wiped, the lids are immediately secured, the jars are turned upside down, covered with a cloth and left to cool.
Before storing, jars are wiped with a damp cloth.

Apricot paste

Ripe apricots
For 1 kg of apricot puree 500 g of sugar

The washed apricots are cut, pits removed, poured with a few tablespoons of water and boiled under the lid until softened. They are then pressed using a fruit squeezer. A portion of puree for one cooking is brought to a boil in a wide saucepan and, with constant stirring, evaporated so that the volume is reduced by approximately a third. Add the appropriate portion of sugar to the thickened puree in parts and cook further so that the paste thickens and does not spread. Thick hot paste is poured into metal molds greased with oil or spread on a baking sheet or parchment paper (placed on a sheet) greased with oil, the surface is quickly smoothed with a long knife and dried according to method N.

Candied apricots

Well-ripened but firm apricots, sugar

The apricots are washed, part by part, immersed in a colander, first in almost boiling water, after a moment in cold water, removed and peeled. Apricots are cut in half, pitted, and cut into smaller pieces if necessary. Consistently immerse in a solution of citric acid (1/2 teaspoon per 1 liter of water) so that they do not darken in air. When all the apricots are cooked, they are washed, allowed to dry and candied according to method M.

Apricot juice

Overripe apricots, sugar, citric acid

Well-washed apricots are cut in half, the pits are removed, a little water is added to the pan and boiled until everything softens. Then they are weighed, 200 g of sugar and half or one teaspoon of citric acid are added to 1 kg of apricots with juice and everything is stirred. Sterilize in Omnia jars (see instructions at the bottom of the page). Before drinking, the juice is diluted with water or soda in a ratio of 1:1 or 1:2.

Dried apricots

Well-ripened or overripe small apricots

Apricots are washed, cut in half, pits removed and quickly placed in water acidified with citric acid so that they do not darken in the air. When all the apricots are cooked, they are removed from the solution and, after drying, they are quickly laid out on a baking sheet and dried or boiled in sugar syrup: 1 kg of sugar is dissolved in 1 liter of boiling water, the apricots are added and boiled for 5 - 10 minutes. Then the syrup with apricots is removed from the stove and the apricots are left in the syrup for 24 hours, after which they are removed from the syrup and dried. Then they are laid out on racks in one layer with the cut plane up and dried in the sun for 4 - 6 days or in the oven or in a dryer, first at a temperature of 50 degrees C, then at 65 degrees C and dried at a temperature of 60 degrees C. Dried apricots should be soft.

Frozen apricots

Ripe, firm, well-colored apricots, sugar

Well-washed apricots are cut in half, pitted and frozen.

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KETCHUP - I NEARLY SWALLOWED YOUR TONGUE! 3 kg tomato 0.5 kg apples 0.25 kg onion Chop everything and cook until the onion becomes soft. Grind with a blender and cook until the desired thickness, I cooked for about 50 minutes. Before the end of cooking, add 1.5 tbsp salt. l., 1.5 cups of sugar, do not forget to stir, otherwise it will burn, red pepper, ground black pepper to taste, 50 g of apple cider vinegar, remove from heat, pour into jars and roll up. Well, you can fantasize, the first time I cooked it with sweet apples - it turned out to be the “Krasnodar” sauce from my childhood, if I had peeled the tomatoes, I wouldn’t be able to tell the difference at all, but I was too lazy. The second time, the tomato with sour apples is natural “ Hines." In the third, I took my darling, added 1 head of garlic, put a mixture of black, red, white and pink peppers, I could barely take the spoon from my husband, I would have gobbled up the whole pan. We've already eaten 3 liters, I feel like my jars won't survive until winter. I told you how to make homemade ketchup.

Many people know how to peel tomatoes. But you can also blanch fruit. Nectarines, apricots and even peaches are excellent materials to test this statement. As a result, they will become incredibly tender, while retaining their taste, aroma and vitamins.

1. Make a cross-shaped cut in the lower part of the fruit.

2. Using a large spoon, lower the fruit into gently simmering water. Hold it there for 20-30 seconds, or until the skin begins to peel off - the time depends on the ripeness of the fruit. Transfer the fruit to a large bowl of ice water. This will stop the heating process.

3. After the fruit has cooled, pick it up. Cut the fruit completely in half, going around the pit. Rotate the halves in opposite directions several times and divide the fruit into two parts.

4. Using the tip of a knife, carefully pry up the bone and remove it. If it is difficult to remove, trim the pulp several times under
at different angles around the bone.

5. If the skin does not come off when dividing into halves, grab the tip of the skin at the cut site with your thumb and knife and remove it. Peel the entire fruit.

Use peeled apricots, peaches and nectarines for fillings, jams and compotes, mousses, creams and frozen desserts. When cooking, flavor the syrup with cinnamon, cloves, vanilla, ginger, citrus zest or cardamom.