Eat fresh in hand. Fruit salads, sorbets, compote, stewed, pureed, in Middle Eastern cuisine.

Varieties include:
Watkin, Goldrich, Storey, Moorpark, Sundrop, Katy, Trevatt, Hunter, Caselin and Divinity. In different varieties skin colour varies from yellowish green to deep orange. Flesh is yellow to deep orange with large inedible seed.

Selection:
Choose plump, firm (but not hard) fruit. Select based on flavour and aroma alone, not appearance.

Storage:
Ripen at room temperature. If refrigerating allow several days at room temperature before eating for flavour to develop.

Cooking:
Apricots are usually halved before cooking and the stone removed. May be poached, stewed and pureed, jams and chutneys.

Try these tasty recipes that include apricots: