Apricots are a sweet fruit with tender, edible skin.
Apricots begin appearing in grocery stores and farmer's markets in early summer and remain available until the end of summer. These sweet, juicy fruits with golden flesh are suitable for eating fresh or as an ingredient in preserves, pies and desserts. Apricots have a short shelf life and they decline quickly once harvested. The fruits also damage easily so they require careful handling. Using only those fruits at their peak of ripeness ensures the apricots are fresh and full of flavor.
Instructions
1. Check the color of the fruit. Ripe apricots are an even golden-orange color. Avoid fruits with green coloring or those with dark, discolored spots.
2. Squeeze the fruit gently. Use fruits that are firm but give slightly under gentle pressure. Avoid hard fruits or those that are overly soft.
3. Inspect the fruit for damage. Water-soaked spots indicate rot. Bruises, cuts or visible mold growth also indicate rot. Use whole, undamaged fruits only.
4. Look for tiny holes on the surface of the fruit. This could indicate that the apricot is infested with bugs.
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