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Apricot

Apricots are very sweet when they are ripe and indigestible when unripe.
Look for apricots that have a golden color and are firm to the touch and avoid apricots that are pale yellow or greenish-yellow, rock hard or very soft.
Ripen apricots in a paper bag at room temperature for 2 to 3 days. Refrigerate ripe apricots in a sealed container up to one week. Be sure that they are ripened first, as they will not ripen in the refrigerator.
Slice the ripe apricot at the natural seam, twist the apricot in half, and remove the pit.