Apricots are one of the smaller stone fruits. The skin is smooth and velvety, golden orange with slight rosy blushing, depending on variety. The fruit contains a loosely connected central pit. Younger apricots will be slightly firm, and somewhat sweet, yet lacking developed flavor as they ripen even after they are harvested. Ripe apricots are sweetforward with a slightly tart finish and a juicy, tender mouthfeel.
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Apricots can be eaten raw, dried, pureed, roasted, grilled, baked or cooked into jams. The kernels (pit) of Central Asian varieties are also roasted and used to make apricot kernel oil. Apricots pair well with other stone fruit, including cherries, almonds and plums. They can be utilized for fresh fruit salads, for savory salads and appetizers and for desserts.
Store apricots at room temperature until ripe and then in a refrigerator in a plastic bag for 3 to 5 days.