Apricots are a stone fruit that are smaller than peaches and sweeter than plums. They are low fat, cholesterol free and an excellent source of vitamins A and C. Apricots are crossed with plums to provide pluots, plumcots and apriums.
Look for fairly firm, smooth, plump, well-formed fruit that has an orange-yellow to orange color. A red tinge is common. Small apricots are often the tastiest. Apricots bruise easily so when at home, store apricots in a sealed container in a single layer and refrigerate. To ripen apricots, store them in a paper bag at room temperature.
To eat a fresh apricot just cut along the seam of the apricot and twist gently to break in half. Once the fruit halves have been separated the seed should be easily removed. Apricots can be used in many recipes that call for nectarines or peaches. They can be used in tarts, cobblers, crisps, jams, chutneys, and compotes, or grilled, sautéed, broiled or baked; they go particularly well with poultry and pork.