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"When stone fruit emerge at farmers' markets, our heads fill with images of pies, tarts, jams, and the sensation of biting into a juicy, cool piece of fruit poolside, beachside, or porchside. But apricots are almost more of a treat than the others: After munching on their dried counterparts for the better part of the winter, we like swapping the chewy texture and super sweet flavor for the clean flavor of the fresh fruit. Plus, apricots are pretty versatile, playing well in both sweet and savory dishes. Read on for how to buy and store these stone fruit, and take a look at the slideshow below for recipe inspiration.\r\n\r\n&lt;strong&gt;HOW TO BUY&lt;/strong&gt;\r\nThe tastiest apricots are tree-ripened (it doesn't ripen after it's picked), so the best apricots will be found at farmers' markets. They should be purchased ripe or slightly under-ripe. Avoid choosing any with green coloration or brown soft spots. Instead, select fruit that yields slightly to the touch and has a uniform color.\r\n\r\n&lt;strong&gt;HOW TO STORE&lt;/strong&gt;\r\nKeep in an untied plastic bag in the fridge for no more than three to five days. Soften in a paper bag at room temperature.\r\n\r\nTomorrow: Blueberries!     "^^<http://www.w3.org/2001/XMLSchema#string>
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