Apricot
There are at least ten varieties of apricots. Some of the most common ones found in markets are the early Castlebrite, Patterson and Flaming Gold. Choose apricots that are slightly soft but still firm and fuzzy in texture, with a yellow-orange color. Ripe apricots bruise easily, so look for unblemished fruit, especially for desserts and fresh-fruit compotes. Avoid buying apricots that have no aroma or that are rock-hard.
Nothing is better than fresh tree-ripened fruit, so local sources are always the best. But in areas where cultivation is impossible, farmers' markets and grocery stores usually have a good selection. California supplies 95-percent of the nation's apricots.
Apricot season runs from mid-May through early July.
Ripe apricots keep up to a week if refrigerated. Store slightly
unripe apricots in a paper bag at room temperature, away from
direct light, for two to three days to ripen. Once ripe, apricots
can be halved, pitted and frozen. They become soft when
thawed but can be used in sauces, purees, ice creams and
sorbet.
While fresh apricots are tops nutritionally, don't discount dried and canned. All have something to offer. Dried apricots are a concentrated source of calories, as well as nutrients, so it's important to practice portion control.
