Apricots
Apricots should be a deep yellow or yellow/orange, plump, well formed and fairly firm. Avoid dull looking, soft or mushy fruit or very firm, pale yellow or green/yellow fruit. The fruit’s characteristic flavour and sweetness develops on the tree. Fully ripened fruit have the best quality flavour, but due to their softness are difficult to transport and are highly perishable.
Apricots are delicious when eaten fresh or they can be used - in desserts, poached, stewed or pureed in jams, chutneys, pickles, compotes, salads or sorbets. They are lovely accompaniments to meats and poultry.
Apricots originated in China, with the earliest reference to them found in Chinese writings of 2000 BC. Apricots spread to southwest Asia and the Arabs then introduced them to the Mediterranean. Eventually they found their way to Europe and in the 18th century became a garden plant in the United States and South Africa before arriving in New Zealand and Australia.
http://www.marketfresh.com.au/produce_guide/product.asp?ID=7
Copyright: Melbourne Market Authority