A perfectly ripe apricot eaten raw is a very fine thing. However, their fragrant sweetness also makes them perfect for use in puddings, crumbles and cakes. Fresh apricots should be firm, brightly coloured and with a velvety smooth skin – they’ll yield slightly when you squeeze them. Eat at room temperature, for flavour.
Store at room temperature until ripe, then you can keep in the fridge for a day or two.