Buying and storage tips

Choose plump and juicy apricots that are not too soft. Their deep orange colour does not necessarily guarantee ripeness, although those with deeper colour are likely to be riper than pale yellow or green ones. The best apricots often have a tempting aroma. Avoid fruit with cracks in the skin, or that shows white spots, which indicate mould. Handle apricots tenderly as they bruise easily, and bruising causes rapid spoiling. Lemon juice prevents the flesh from darkening after slicing. After the central stone is removed, the fruit can be frozen in slices or puréed. Dried apricots can be found at the market more often than fresh ones, and they work well in many recipes.