Summer produce is coming on strong. This week look for: Apricots.

What are they • A small, pale orange stone fruit with velvety skin and somewhat dry flesh, that's a relative of a peach. Apricots are rich in dietary fiber and contain high levels of vitamin A and vitamin C.

How to use • Wash apricots just before serving. Slice raw apricots into a salad or use as a dessert topping. Add apricots to cakes or muffins for moistness; or poach and use as a glaze on meat. Also good in chutneys and jams.

Look for • A plump fruit with a golden orange color. Avoid fruits that appear shriveled, bruised or have a pale yellow or greenish skin. If the skin remains unbroken, don't worry about mild blemishes.

Storage • Apricots will ripen quickly when left at room temperature, but unwashed apricots will keep for several days if placed in a paper or plastic bag in the refrigerator. —

Apricot fig chutney

3 cups apricots, peeled, pitted, and quartered

1/2 cup dried figs, quartered

1/2 cup white wine

1/3 cup sugar

1/4 cup golden raisins

11/2 teaspoons chopped thyme

1 tablespoon honey

1 tablespoon fresh lemon juice

1 teaspoon mustard seeds

1/2 teaspoon cumin

1/2 teaspoon ground ginger

1/4 teaspoon kosher salt

Dash of ground red pepper

1/2 jalapeño, finely chopped

1/2 shallot, sliced

2 tablespoons chopped cilantro

Combine all ingredients except cilantro in a large Dutch oven. Bring to a simmer over medium heat. Cook 15 minutes. Remove from heat and stir in cilantro.

Servings • Makes 2 1/2 cups

Source: Cooking Light, June 2011