Fresh apricots are sweet, slightly tart, and a little bit floral. They are less watery than peaches and nectarines, contributing to their bolder flavor. The lower water content also makes them hold their shape really well when baking, grilling, and dehydrating.
Apricots have floral tasting notes, so pairing them with edible flowers brings out that aroma and flavor. Roses pair exceptionally well, and lavender is a close second.
Almonds are a natural compliment to apricots. The kernels found inside apricot pits, (also called noyaux), smell strongly of almond, apricot, and vanilla. Those kernels are used to flavor amaretto and almond extract.
Pistachios are another favorite pairing for their slightly sweet, earthy flavor that plays well with the slight floral notes of apricots. Roasted pistachios have a stronger pine & woody flavor.
Apricots are sweet, but also slightly tart. To enhance that bright, tart flavor, pair them with berries. Blackberries and raspberries can also help bring life to bland apricots, as their tart flavor is pretty reliable.
The soft, creamy texture of fresh corn pairs well with the soft, but meaty texture of apricots. Corn's buttery flavor adds a richness to apricot dishes as well (making cornmeal a great option for baking).
Bacon & prosciutto
Bacon and prosciutto are much saltier than most other meats. Since salt enhances our ability to taste sugar, these meats enhance the flavor of apricots (and can save bland fruit!). The tart flavor of apricots also balances out the fat in meats.
Apricots are particularly suiting for grilling, as they have firmer flesh and contain less water. They hold their shape when exposed to the high heat, unlike ripe peaches and nectarines (which need to be slightly under-ripe to hold up on the grill).