Aside from California, apricots are also grown in Washington and Chile.
The Latin translation for apricot is "precious," which is a fitting title for this supple, soft fruit. According to the Centers for Disease Control and Prevention, apricots originated in China, although today almost 95 percent of the world's supply is grown in California. Eating an apricot involves choosing the best candidate and allowing the fruit to ripen to its full potential before enjoying it whole or serving it in a variety of recipes, from pies to ice cream treats.
Instructions
1. Choose an apricot that is golden in color and is free of bruises or blemishes. An apricot that is pale yellow or slightly green and hard is under-ripe. To ripen an apricot, place it into a paper bag for up to two days. Check the apricot periodically during this time and press gently on the fruit with your finger. When the fruit is no longer hard and gives slightly to the pressure of your finger, it is ripe and ready to be consumed.
2. Rinse the apricot well under cool water. The skin of the apricot is slightly porous and will hold in dirt and dust particles.
3. Consume the apricot whole or slice it along the fruit's natural ridge to cut it in half. Remove the pit of the apricot with your fingers and eat the slices.
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