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. Wash before eating.
We import our apricots from France and Spain from late May to July.
Our apricots are grown as class II at a minimum. This means that they might not look cosmetically perfect, but they are grown for the very best flavour. (We have to tell you this to satisfy some EU rules).