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In Latin, the apricot's name means "precious," a label earned because it ripens earlier than other summer fruits. China deserves the credit for discovering and cultivating this richly sweet fruit over 4000 years ago. Hundreds of centuries later, the Spanish missionaries carried apricots to California, where today nearly 97% of the country's crop is grown. A relative of the peach, the apricot is smaller and has a smooth, oval pit that falls out easily when the fruit is halved. [www.QinSen.com]
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Selection: [www.QinSen.com]
Look for plump fruit with as much golden orange color as possible. Blemishes, unless they break the skin, will not affect flavor. Avoid fruit that is pale yellow, greenish- yellow, very firm, shriveled or bruised. Soft-ripe fruit has the best flavor, but must be used immediately. [www.QinSen.com]
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Storage: [www.QinSen.com]
Ripen apricots at room temperature until they give to gentle pressure. Refrigerate ripe fruit, unwashed, in a paper or plastic bag up to 2 days. [www.QinSen.com]

Uses & Preparation:

Simply rinse to eat out of hand.
To cut fruit, slice around seam, twist in half and lift out pit.
Slice up for fruit salads.
Purée for sauces.
Availability:
Mid-February through mid-March from Chile.
Mid-June through mid-July from California.
Mid-July through mid-August from Washington.

Nutrition Information:

Saturated fat, sodium and cholesterol free.
Low fat.
High in vitamins A & C.
Good source of potassium.