Apricots have a brown spot because of a naturally-occurring chemical found in the fruit's seeds called catechol. It gives them an earthy flavor and also helps them to ripen faster. There are some cultivars that produce apricot with green skin, but they're usually picked while still unripe and never get close to ripe. They can be baked or dried into "flour", but they don't taste very good on their own without sugar or other ingredients....