Apricots need a warm climate to thrive - in the summer most come from hot European countries, and there's also a short winter season for apricots grown in Chile and South Africa.
The British apricot season is from May to September.
Choose the best:
An apricot's colour is not always a reliable guide to flavour, but steer clear of very pale varieties, and always avoid wrinkled or blemished skins. The flesh should feel moderately firm with some give.
Halve by running a blade around the kernel following the line of the fruit's natural dimple, then gently twist apart and flip out the stone. Brush the cut sides with lemon juice to prevent the flesh from discolouring.
At room temperature if not completely ripe (they'll ripen in a day or two in the fruit bowl), otherwise in the fridge.
Try peach or nectarine.
Apricots are an excellent source of vitamin A (in the form of pro-vitamin A carotenoids), and a good source of vitamin C, copper, dietary fibre and potassium. You can see an in-depth nutritional profile here
A few fresh slices of apricots with double (heavy) cream can be nice, in one apricot there is approx. 3/4g carb, see more details here
You can also serve fresh apricots in your green salad. I just like to use some apricot, goats cheese, pecans and rocket (arugula) salad leaves, but the original recipe pictured here includes a few more ingredients...