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Apricots can be juiced by feeding peeled and cut fruits through a juicer or boiling whole apricots and mashing them through a strainer. Juicing with a juicer is easier, but boiling with skins intact helps keep the nutrients. Unused juice should be refrigerated or frozen.
Apricots ripen in mid-summer, making them sought-after additions to summer fruit salads and desserts. Packed with iron, lycopene, and beta-carotene, these little yellow relatives of the peach also make a sweet, healthy summer juice drink. The preparation of apricot juice can be done in two ways. One can feed peeled and cut fruits through a juicer or boil whole apricots and mash them through a strainer. Both techniques are correct, but the second method may produce slightly more apricot juice.
Juicing apricots with a juicer is usually the easiest way to make apricot juice. First, place a paring knife against the top of each fruit at a 45° angle. Turning the fruit while pressing down on the knife should cut the skin cleanly, leaving most of the fruit intact. Some cooks leave the skin on because many juicer machines separate the solid matter from the juice inside the machine. Peeling apricots can reduce some of the mess inside the juicer.
Then, you have to cut each apricot in half to remove the pit. Aligning the knife blade with the crease near the top of each apricot fruit should help the cook cut along the thin edge of the pit, rather than cutting along the flat sides. Once opened, the cook only has to tear out the pit and cut the apricot into small pieces. From there, you can simply thread the apricot pieces into a juicer and scoop the apricot juice into a cup or bowl.
The alternative method of juicing apricots does not require any machines, which may make it favorable for those who do not own a juicer. For this method, you first add up to 10 whole washed apricots to a small saucepan and cover them with water. Bring the water to a boil and simmer the apricots until they are easily pierced by a fork, but still slightly firm. Boiling them with the skins intact helps keep the nutrients in the fruit.
Once they are soft, the apricots can be drained and allowed to cool a little. The cook must then normally peel, pierce and cut the apricots as described. The small pieces then go into a cheesecloth-lined sieve. The sieve should be placed over a bowl or jar before the cook gently crushes and breaks the softened fruit pieces through the cloth with a wooden or plastic spoon. This should push the apricot juice out of the fruit and into the container below. any unused apricot juice should be refrigerated or frozen for later use.
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