The color will vary slightly with the variety, but you're usually safe eith a deep yellow or orange 'cot. Handle them gently and at home, place them in a paper bag at room temperature for up to three or four days. Check daily because apricots can become mushy in the blink of an eye. Store ripe apricots in a plastic bag in the refrigerator for a day or two at most, because they dry out very quickly under refrigeration. Avoid fruit tinged with green or of a very pale yellow color because they will not improve after purchase.
Wrinkled apricots are old.
Add this fruit to a dried fruit compote, give a surprising tang to sweet potatoes or add a great flavor to a chicken or turkey stuffing. Many fruit tart recipes call for an apricot glaze, and a puree made from either fresh or dried apricots serves as a flavor-filled base for sauces, souffl s and pastry fillings. Wash apricots gently under running water just before using them. They almost never need to be peeled. However, if your recipe calls for peeled apricots, simply immerse them in boiling water for one minute, then in cold water to make handling easier.