Convert Apricot from Grams to Whole Apricots

Apricot converter

Use the tool below to convert apricot from Grams to Whole Apricots.

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.

How many apricots is 200g?

200 g of apricot is about 5 medium apricots, since a medium apricot weighs 40 g. With small apricots that figure is about 6.67 and with large apricots about 3.64. Set the size selector to match what you have, then read the exact count above.

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.

Another late-summer fruit measured by the piece or the cup. The fig converter handles whole-fruit counts and chopped cups across sizes. See how many figs are in 200 grams.

Baking with plums instead? The plum converter works out whole-fruit counts and sliced cups across small, medium, and large sizes. See how many plums are in 200 grams.

No scale? The tool below gives a good estimate, but for exact bakes a digital kitchen scale removes the guesswork.

Weigh it exact, get a scale

Enter an amount, pick your units, and set the size for counting whole apricots.

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Apricot sizeSize applies to whole apricots (small / medium / large).

Result

0.03 apricots

Common Apricot conversions

Quick reference for apricot at medium size. Switch the size in the converter above for small or large.

Grams	apricots
50 g	1.25 apricots
100 g	2.5 apricots
250 g	6.25 apricots
500 g	12.5 apricots
750 g	18.75 apricots
1000 g	25 apricots

Apricot conversion chart

The chart below shows how whole apricots (medium size) convert to cups, grams and ounces.

g	apricots	cups	cups (US)	oz	lb	kg
100 g	2.5 apricots	0.58 cups	0.61 cups (US)	3.53 oz	0.22 lb	0.1 kg
250 g	6.25 apricots	1.45 cups	1.52 cups (US)	8.82 oz	0.55 lb	0.25 kg
500 g	12.5 apricots	2.91 cups	3.03 cups (US)	17.64 oz	1.1 lb	0.5 kg
750 g	18.75 apricots	4.36 cups	4.55 cups (US)	26.46 oz	1.65 lb	0.75 kg
1000 g	25 apricots	5.81 cups	6.06 cups (US)	35.27 oz	2.2 lb	1 kg

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 apricots is 200g?: 200 grams of apricots is about 5 medium apricots, since a medium apricot weighs 40 g. With small apricots that figure is about 6.67 and with large apricots about 3.64. Set the size selector to match what you have, then read the exact count above. The converter runs both ways for any weight. Open the apricot converter
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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