What part of apricot do you eat? The complete edible guide

December 22, 2025 •

4 min read

Apricots, often mistaken for miniature peaches, are a nutritional powerhouse packed with vitamins A and C. However, not every part of this delicious fruit is safe for consumption, making it crucial to know what part of apricot do you eat and what to discard for safety.

Quick Summary

The sweet flesh and fuzzy skin of a ripe apricot are edible and nutrient-rich, but the hard pit must be discarded completely. The raw kernel inside the pit contains toxic compounds and should never be consumed.

Key Points

Edible Parts: The fuzzy skin and sweet flesh of an apricot are safe and nutritious to eat.
Toxic Kernel: The raw kernel inside the hard pit contains amygdalin, which converts to poisonous cyanide in the body.
Discard the Pit: Always discard the hard, woody pit in the center of the apricot and do not attempt to crack it open.
Skin's Benefits: Apricot skin is rich in fiber and antioxidants, and it is best eaten unpeeled.
Safety Precautions: Avoid eating raw apricot kernels. Ingesting them can lead to cyanide poisoning, which is a serious health risk.
Fresh vs. Dried: Fresh apricots are lower in sugar and higher in water, while dried apricots offer a more concentrated source of fiber but with higher sugar content.

The Delicious and Nutritious Apricot Flesh

The most straightforward and widely enjoyed part of the apricot is its soft, juicy flesh. This golden-orange pulp is what makes the apricot a popular summer treat, whether eaten fresh, dried, or cooked. The flesh is an excellent source of dietary fiber, antioxidants like beta-carotene, and essential vitamins, contributing to good digestive and eye health. Eating it fresh offers the most hydration, as apricots are naturally high in water.

How to Prepare the Flesh

To enjoy the flesh, first rinse the apricot under cool water. Run a knife along its natural seam, twist the two halves in opposite directions, and then lift the pit out with your fingers or a spoon. The flesh can then be enjoyed in countless ways:

Fresh: Eaten raw as a refreshing and hydrating snack.
Dried: For a chewier texture and concentrated sweetness, perfect for trail mixes and baking.
Baked: Used in pies, tarts, crumbles, and cakes.
Cooked: Poached in syrup, grilled, or made into jams and preserves.

The Edible and Fiber-Rich Skin

Unlike many other fruits, the skin of an apricot is completely edible and highly nutritious. The skin is soft and thin, with a light, fuzzy texture that doesn't detract from the flavor. In fact, experts note that the skin contains a significant portion of the fruit's total fiber content, as well as additional vitamins and antioxidants. Eating the apricot unpeeled is the best way to reap all its nutritional benefits, including promoting gut health and providing beneficial fiber.

Benefits of Eating Apricot Skin

High in Fiber: Promotes healthy digestion, regulates blood sugar, and contributes to a feeling of fullness.
Rich in Antioxidants: Apricot skin contains flavonoids that combat cellular damage from free radicals.
Convenient: No peeling required—just wash the fruit and enjoy.

The Dangerous Apricot Pit and Kernel

This section addresses the most critical aspect of apricot consumption: the pit and kernel. The hard, wooden pit found at the center of the apricot is inedible and must be discarded. Inside this pit is a small seed or kernel. This raw kernel is a significant health risk. Raw apricot kernels contain a naturally occurring compound called amygdalin, which the human body metabolizes into cyanide. Even a small amount of raw kernels can lead to severe adverse health effects, including cyanide poisoning, which can be fatal.

While some cultures use processed apricot kernels in cooked dishes, and some companies market them as a health supplement, major health organizations worldwide, including the Singapore Food Agency and Health Canada, advise against consuming raw kernels due to the high toxicity risk. Only specific, traditional preparation methods that inactivate the cyanide compounds, like boiling kernels for an extended period, make them safe for consumption in certain contexts. It is safest for most people to simply discard the pit and its contents entirely.

Comparison Table: Edible vs. Non-Edible Apricot Parts


Part	Edible?	Key Benefit/Risk	How to Enjoy (or Avoid)
Flesh	Yes	Sweet, juicy, rich in vitamins and fiber	Fresh, dried, cooked, baked
Skin	Yes	High in fiber and antioxidants	Wash and eat whole
Pit (Stone)	No	Hard, woody, protects the kernel	Discard completely
Kernel (inside pit)	NO (if raw)	Contains toxic amygdalin (releases cyanide)	Avoid raw consumption entirely. Can be used processed and cooked in some traditional recipes, but requires special preparation.

Fresh vs. Dried Apricot: A Nutritional Snapshot

When choosing between fresh and dried apricots, there are important nutritional differences to consider, particularly concerning sugar and fiber concentration.

Fresh Apricot Profile

Lower in Sugar and Calories: A fresh apricot is significantly lower in sugar and calories than its dried counterpart.
Higher Water Content: Aids in hydration, which is essential for numerous bodily functions.
Lighter Flavor: Offers a more delicate, tart-sweet taste.

Dried Apricot Profile

Higher in Sugar and Calories: Due to the removal of water, the sugars become highly concentrated.
Concentrated Fiber: Dried apricots offer a more concentrated source of fiber, but this must be balanced against the increased sugar content.
Intense Flavor and Texture: The taste is more intense and sweeter, with a chewy texture.

Conclusion: The Safe Path to Apricot Enjoyment

Understanding what part of apricot do you eat is the key to enjoying this fruit safely and healthfully. The sweet, juicy flesh and the nutritious, fibrous skin are both perfectly safe and beneficial to consume. The central pit and the raw kernel it contains, however, should be strictly avoided due to the serious risk of cyanide poisoning. By following these simple guidelines, you can confidently add this flavorful stone fruit to your diet in various fresh, dried, and cooked forms. For more information on stone fruits and healthy eating, explore reputable health resources like Healthline.

Frequently Asked Questions

Yes, the skin of an apricot is completely edible and is a great source of dietary fiber and antioxidants. It's recommended to eat the skin to maximize the fruit's nutritional value.

The hard pit itself is not poisonous, but the kernel inside the pit is. Raw apricot kernels contain a compound called amygdalin, which releases cyanide when ingested. This can be toxic, so the pit should always be discarded.

To remove the pit, cut the apricot along its natural seam, twist the two halves in opposite directions to separate them. The pit can then be easily lifted out.

In some traditional cuisines, processed and cooked apricot kernels are used as a flavoring agent. However, this requires specific preparation to remove toxins, and raw kernels should never be consumed.

While accidentally swallowing a tiny piece of a kernel is unlikely to cause immediate harm, consuming any raw kernel is dangerous. If you experience symptoms like nausea or headache after ingestion, seek medical attention immediately.

Yes, dried apricots are safe to eat entirely, as the hard pit and toxic kernel are removed during the drying and processing procedure.

A ripe apricot will be soft to the touch and have a pleasant, fruity aroma. Avoid apricots that are hard or have green patches.

While both are stone fruits, apricots are generally smaller and less sweet than peaches, with a thinner, less fuzzy skin. Apricots also have a more pronounced tangy flavor.