Join our community of Solution Seekers!

An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.

  • How to Choose Apricots
    Select plump, fragrant fruits that are uniform in color. A bruise will not affect the flavor unless the skin is broken.

  • How to Store Apricots
    To ripen, keep apricots at room temperature in a paper bag until soft and fragrant. If you’re not eating them immediately, they’ll keep refrigerated in a paper bag for up to 5 days. Dried apricots can be kept in an airtight container for up to 6 months.

    How to Prepare Apricots
    To pit an apricot, cut around the seam, then twist the 2 halves. The pit should pop out easily.

  • How to Use Apricots
    Apricots are delicious in sweet tarts and other desserts, add a fruity touch to savory stuffings, and complement lamb, poultry, and pork especially well.

    —Jenny Rosenstrach

    Real Simple Apricot Recipes:

    See all Apricot recipes »

  • How To: Remove Apricot Pits

    See how to remove the pit in three easy steps.

     

    Get Adobe Flash player

What's your favorite apricot recipe?

View Earlier Comments

what's in season

Fruits and vegetables at their peak right now.

   
  • Arugula
  • Sweet corn
  • Fiddlehead Ferns
  • Tomatoes
  • Cherries
  • Watermelon
  • Zucchini
  • Peaches
  • Cucumber
  • Blueberries
Advertisement
What's Fresh Near You

Find out what's in season in your area right now, then locate a farmers' market near you.

Computer desk
Say what you want about The Bachelorette star Andi Dorfman, but she got what she...
from The Nest Blog » house & home
When you experience strange pains, mysterious digestive issues, or other unexpl...
from FOXNews.com
Flower crown 101: how to rock Summer's most romantic trend - Beauty 19 emo...
from POPSUGAR Home
What's with all the hate? Read more: Almonds , Healthy Re...
from Tastepartner on The Huffington Post
...
from HuffPost Home - The Huffington Post
“When we first saw this flat, it was pretty dark and in bad condition, but we f...
from Houzz