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.
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.
Short-term storage recommendation (7 days or less)
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.
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.
Intensely sweet with notes of honey.
Apricots have slightly fuzzy skins with soft, juicy flesh.
Pair with almonds, cranberries, pork, sage, and vanilla.
Apriums, peaches, and nectarines.
6 to 8 large apricots = 1 pound
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.