It is used in conjunction with days from full bloom to determine maturity. Starch is broken down into sugars during ripening, and a quick iodine stain test on a half-cut apple can be used to indicate how far along this process has occurred. Often used on stored apples to assess remaining shelf-life. For more information on apples click here. Apricots Choose apricots that have a beautiful blush and are firm in texture.
Apricots are orange-yellow when ripe.
If you want to ripen immature apricots, keep them in a brown paper bag. Keep them at room temperature until they are slightly soft. Firmness is a reliable indicator, as for plums. Apricots for fresh consumption are picked firm-mature, since they are far too soft for shipping if allowed to approach ripening on the tree. It is said that proper flavor never develops in fruit picked prior to physiological maturity.