Convert Apricot from Grams to US cups (chopped)
Apricot converter
Use the tool below to convert apricot from Grams to US cups (chopped).
A small apricot is just over half the weight of a large one, so “six apricots” in a galette can swing the fruit volume noticeably. Setting the size below keeps tarts, jams, and compotes on target.
Cooking with dried apricot halves instead of fresh? The dried-apricot-halves converter handles cup-to-gram weights for fruit cakes, granola, and trail mixes. See our Dried Apricot Halves converter.
Got pre-chopped dried apricots? The chopped-dried-apricots converter handles the denser cup weight for bars, scones, and pilafs. See our Chopped Dried Apricots converter.
Enter an amount, pick your units, and set the item size for whole-item counts.
Result
0.01 cups (US)Common Apricot conversions
Quick reference for apricot at medium size. Switch the size in the converter above for small or large.
| Grams | US cups (chopped) |
|---|---|
| 50 g | 0.3 cups (US) |
| 100 g | 0.61 cups (US) |
| 250 g | 1.52 cups (US) |
| 500 g | 3.03 cups (US) |
| 750 g | 4.55 cups (US) |
| 1000 g | 6.06 cups (US) |
Apricot conversion chart
The chart below shows how whole apricots (medium size) convert to cups, grams and ounces.
| g | cups (US) | apricots | cups | oz | lb |
|---|---|---|---|---|---|
| 100 g | 0.61 cups (US) | 2.5 apricots | 0.58 cups | 3.53 oz | 0.22 lb |
| 250 g | 1.52 cups (US) | 6.25 apricots | 1.45 cups | 8.82 oz | 0.55 lb |
| 500 g | 3.03 cups (US) | 12.5 apricots | 2.91 cups | 17.64 oz | 1.1 lb |
| 750 g | 4.55 cups (US) | 18.75 apricots | 4.36 cups | 26.46 oz | 1.65 lb |
| 1000 g | 6.06 cups (US) | 25 apricots | 5.81 cups | 35.27 oz | 2.2 lb |
Apricot varieties and best uses
The conversions above are the same whatever variety you use; the difference is what each is good for. Here is how the common apricot varieties compare.
| Variety | Best for |
|---|---|
| Moorpark | Everyday eating and cooking: large, juicy, and balanced sweet-tart; the widely available dual-purpose apricot. |
| Blenheim | Jam, drying, and baking where flavour matters: heirloom California variety with intense sweet-tart flesh and a short summer window. |
| Patterson | Standard supermarket cooking: firm and mild commercial variety that ships well; fine for tarts and crumbles when ripe. |
| Tilton | Canning, poaching, and preserves: firm and slightly tart with flesh that holds its shape under heat. |
| Goldcot | Backyard growing and home preserves: hardy variety with golden flesh and reliable cold tolerance. |
Which should I pick?
For everyday baking and fresh eating, a Moorpark is the widely available all-rounder: large, juicy, and balanced sweet-tart. For jam and drying where flavour matters most, a Blenheim is the gold standard, though its window is short and mostly North American. If you only find unnamed supermarket apricots they are usually Patterson or similar, fine for cooking but milder. For canning and poaching where shape matters, a Tilton holds up best.
Frequently Asked Questions
- How many cups is one medium apricot?
- One medium apricot (about 40 g) gives roughly 0.23 cups of chopped flesh. A small one (around 30 g) yields about 0.17 cups and a large one (around 55 g) about 0.32 cups, so set the size selector to match the apricots you actually have before you trust the figure. Open apricot converter
- How many apricots make one cup chopped?
- You need about 4.3 medium apricots for one cup of chopped apricot. With small apricots that rises to roughly 5.73, and with large apricots it drops to about 3.13. The converter runs both ways, so enter the cups your recipe asks for and read off how many whole apricots to chop.
- How much does a medium apricot weigh?
- A medium apricot weighs about 40 g, small is around 30 g and large around 55 g.
- Which apricot variety should I use?
- For everyday baking and fresh eating, a Moorpark is the widely available all-rounder: large, juicy, and balanced sweet-tart. For jam and drying where flavour matters most, a Blenheim is the gold standard, though its window is short and mostly North American. If you only find unnamed supermarket apricots they are usually Patterson or similar, fine for cooking but milder. For canning and poaching where shape matters, a Tilton holds up best.
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