Tip of the week

August 09, 1998|By Knight-Ridder/Tribune

Select fresh apricots based first on aroma and then color. A whiff of apricot fragrance is more important than smooth, blushing skin. Choose fruit with a good, even color that is free of bruises or nicks. Never select fruit tinged with green. These might rot before they ripen.

Store apricots in an airtight bag or container because they readily pick up flavors from other fruits.

For the best flavor and nutrient content, eat apricots while they're still slightly firm.

Pub Date: 8/09/98

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.