is a stone fruit related to the plum,
and nectarine. Apricots have loose pits that are fairly
smooth. Apricots are plum-sized at most, sometimes
Apricots do not keep
well. Most apricots are picked while very unripe, and
never develop much apricot flavor. When ripe, an apricot
is very soft but not mushy. Apricots are easy to bruise.
Do not refrigerate apricots.
Apricots are commonly
used in jam.
To cut an apricot, slice
around its seam, twist it in half, and lift out the pit.
When fresh apricots
aren't in season, dried apricots are often available.
Choose brown ones (without sulfur dioxide) if you can find
them. Choose tough chewy ones over soft ones. Soft ones
have a less intense flavor, more water, and often added
Freeze-dried apricots are
crunchy and extremely sweet.