- Ripen at 65 to 70 degrees F/17 to 21 degrees C away from direct sunlight.
- Refrigerate unwashed and covered for up to one week.
- For immediate use of fresh apricots, choose those that are firm in texture with a beautiful blush.
- To ripen immature apricots, place them in a brown paper bag and fold closed.
- To prepare apricots, rinse the fruit and cut lengthwise around the pit. Gently twist to separate the halves.
Check our Recipes section for more fresh ideas.