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Apricots

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What is it?

Apricots are stone fruit, meaning it has a large pit surrounded by flesh. A relative of the peach, it has a sweet, rich flavor.

Kitchen math:

1 lb. = 8 to 14 = 2 1/2 cups sliced

Don’t have it?

Use peaches, nectarines or a mix of stone fruits.

How to choose:

Ripeness cues can vary slightly between varieties, but you’ll know a ripe, juicy apricot by its fruity fragrance and deep, uniform golden color, especially right around the stem, the portion that’s the last to ripen.

How to prep:

Apricot skin is very tender and edible; it’s rarely peeled for most preparations. The pit is also easy to remove. Just cut the fruit through to the pit and run the knife all the way around the fruit keeping the knife against the pit. Gently pull one half away from the pit and pop it out.

How to store:

If your apricots are slightly underripe, you can let the fruit rest on your countertop for a day or two to soften. Just be careful not to let them become overripe. Apricots are especially perishable; there’s a very small window of time between just-ripe and overripe apricots. Once stone fruit are ripe, you can store them in the refrigerator (which slows the ripening process) if you need to buy yourself some time.

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