* WHAT IS IT? Small, pale orange stone fruits with velvety skin and somewhat dry flesh. A relative of the peach.

* HOW TO USE? Wash apricots just before serving. Eat raw, cook in cakes or use in chutneys and jams. Eat ripe fruit immediately.

* LOOK FOR: Plump fruit that has a golden-orange color. Avoid those that are shriveled, bruised or have a pale yellow or greenish skin. Do not worry about mild blemishes if the skin remains unbroken.

* STORAGE: To ripen, place in a paper bag at room temperature. Ripe, unwashed fruit will keep for up to two days in the refrigerator in a paper or plastic bag.

- Kathy Stephenson

Apricot fruit snacks

3 cups chopped apricots (about 1 pound)

1/2 cup sugar

1/4 cup water

Cooking spray

Preheat oven to 175 degrees or lowest temperature on oven thermostat.

Combine apricots, sugar and water in a large saucepan; bring to a boil. Cover and cook 5 minutes or until apricots are tender and sugar dissolves.

Place apricot mixture in a food processor, and process until smooth.

Pour apricot purée into a 15x10-inch jelly-roll pan coated with cooking spray, spreading evenly.

Place pan in oven, leaving door partially open.

Bake at 175 degrees for 8 hours or until dry and leathery. (Do not completely close door.)

Peel leather off pan; let cool completely on a wire rack.

Roll up leather; store in a zip-top plastic bag.

Makes 8 servings.

Source: Find.myrecipes.com