This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Don't throw apricot stones away
You might not think so to look at them, but apricot stones contain an edible kernel which you can use in your recipes. Here is how to extract them.
207 K 2.9/5 (130 reviews)
20 min.
Easy
20 g
1 IngredientLast modified on: August 13th 2014
For 20 g, you will need:
- 1
200 g apricots - Total weight: 200 grams
Times for this recipe
Preparation: 20 min.
Cooking: 1 min.
All in all: 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Crack the stone open with a hammer. You will see the kernel inside.
Note: It is a bit tricky to break the shell without crushing the kernel, so you need to judge the force of the hammer blow carefully.
Note: It is a bit tricky to break the shell without crushing the kernel, so you need to judge the force of the hammer blow carefully.
Stage 2
Other way: use a vise in which you could gently break the stone, without damaging the kernel (Thanks to Jean-Paul for the tips).
Stage 3
Shell all the kernels like this.
Stage 4 - ⌛ 1 min.
Boil a small pan of water and plunge the kernels into it for 1 minute.
Stage 5 - ⌛ 2 min.
After this time, drain the kernels in a sieve.
Stage 6 - ⌛ 5 min.
Then remove the skins, which should now slip off easily.
Your apricot kernels are ready for use...
Your apricot kernels are ready for use...
Stage 7
...in a compote for example.
Remarks
The kernels go particularly well with apricot jam, to which they add a lovely nutty crunch.
Keeping: Several weeks.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 2 RDI=1 % | 20 RDI=2 % | 0 | 90 RDI=4 % | 370 RDI: 4 % |
| Per 100 g | 1 RDI=0 % | 10 RDI=1 % | 0 | 40 RDI=2 % | 180 RDI: 2 % |
How much will it cost?
- For 20 g : 1.20 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Apricots
Like these other recipes: Late summer tart with plums and apricots, Apricot and almond cream tart, How to prepare apricots, Stewed apricots, Shortbread tart with sweet apricots and rosemary, ... See them all 12
Other recipes you may also like
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal. December 20th 2018395 K 14 1 day 1 hour 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017483 K4.2 2 hours 15 min.
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with all citrus fruits: lemon, lime, orange, grapefruit... February 2nd 2016249 K3.7 1 hour 20 min.
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare. November 16th 2017539 K4.3 2 hours 40 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.32 M 74.2 4 days 15 hours 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 15 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.