Apricots still grow wild in the mountains around Beijing, China, where the fruit was first cultivated over four thousand years ago. They are round, golden fruit about the size of a small plum with an almond-shaped seed and a thin, slightly fuzzy skin. The trees grow best in temperate climates; today California supplies over 90 percent of the domestic crop. Excellent apricots are also grown in Morocco, where the soil and climate are ideal for good flavor development. Chile, Australia and New Zealand export apricots to the United States. Apricots are an excellent source of beta-carotene, which is a vitamin A precursor.

• Fresh apricots are wonderful eaten raw.
• Fresh apricots may also be poached, grilled, used in fillings or made into preserves.
• Dried apricots may be eaten as a snack or reconstituted and used as an ingredient in vegetable and grain side dishes, stuffings or baked goods.
• Apricot nectar, the juice of fresh apricots, has a velvety texture and makes a delicious beverage or base for fruit drinks.

Domestically grown apricots are only available from late May to early August. Imports are found sporadically throughout the rest of the year. Ripe apricots are very fragile; consequently, they must be picked when hard and shipped under refrigeration. Improper handling will prevent ripening. Canned apricots and apricot nectar are also available. Dried apricots have been pitted, but not peeled, before drying. They are treated with sulphur dioxide to preserve their color.

Ripe apricots are soft to the touch and very juicy. However, since fully ripe apricots travel poorly, you may have to purchase ones that need a day or two to ripen. Unripe apricots are plump and fragrant with a smooth, blemish-free skin. They appear orange-gold in color and may have a slightly pink blush. They may yield to gentle pressure. To prevent bruising, avoid handling the fruit.

1 pound apricots = 8 to 12 whole apricots; 2-1/2 cups halves or slices. 1 pound dried apricots = 2-3/4 cups dried; 5 cups cooked.

Apricots may be ripened by placing them in a paper bag at room temperature for up to three or four days. Store ripe apricots in a plastic bag in the refrigerator for a day or two at most; they dry out very quickly under refrigeration.

Wash apricots gently under running water just before using them. They almost never need to be peeled. To remove the pit, cut around the seam to the pit, twist gently to separate into halves and pull out the pit. Use immediately or brush the cut surfaces with lemon or other citrus juice to delay browning. To reconstitute (plump) dried apricots, simmer in a small amount of liquid about 15 minutes or until tender.