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General Produce

Apricots

Common Packs:

Volume Fill: 4, 5, 6, 7, 8, 10, and 12 (these sizes are based on the number of apricots per pound in a standard 24-pound volume-fill container.)

Cartons: 23-, 24-, 25-, and 28-lb. packs; 1 and 2 layer packs.

Receiving Inspecting:

Apricots should be well-colored and plump, with a fairly firm texture. Avoid fruit with blemishes, dull-looking skin, soft or mushy spots, or those that appear pale yellow or greenish-yellow in color.

Storage Handling:
 

Short-term storage recommendation (7 days or less)

  • 32-36° F/0-2° C
  • 90-95% relative humidity

Apricots can be ripened by storing them at room temperature; check for ripeness daily. Ripe fruit should be refrigerated. Keep handling to a minimum to avoid bruising and skin damage.

Shelf-Life:
7 to 21 days.
Troubleshooting:

Decay and mealy texture are indications of improper storage temperature. Store ripe fruit at 32-36° F/0-2° C until ready to use. Check fruit daily, using ripest apricots first.

Usage Ideas:

  • Finely dice apricots, red onions, chopped cranberries, and sage; stuff pork chops or pork roast and bake.
  • Arrange apricot quarters in a frangipane-filled pastry crust; bake until filling is firm and fruit is soft; top with sliced almonds and powdered sugar.