Season Apricot season runs from mid-May through early July.

Varieties There are at least 10 varieties of apricots. Some of the most common ones found in markets are the early Castlebrite, Patterson and Flaming Gold. Choose apricots that are slightly soft but still firm and fuzzy in texture, with a yellow-orange color. Ripe apricots bruise easily, so look for unblemished fruit, especially for desserts and fresh fruit compotes. Avoid buying apricots that have no aroma or that are rock-hard.

Sources Nothing is better than fresh tree-ripened fruit, so local sources are always the best. But in areas where cultivation is impossible, farmers’ markets and grocery stores usually have a good selection during the season. California supplies 95 percent of the nation’s apricots.

Storage Ripe apricots keep up to a week if refrigerated. Store slightly unripe apricots in a paper bag at room temperature, away from direct light, for 2 to 3 days to ripen. Once ripe, apricots can be halved, pitted and frozen. They become soft when thawed but can be used in sauces, purees, ice creams and sorbets.

Nutrition Three medium apricots contain about 50 calories and are an excellent source of vitamin A.

Put apricots to good use in Summer Slaw with Fresh Apricots.