In the last several years, designer crosses between plums and apricots have been progressively more popular. Later in the summer we will see the varieties variously called plumcots and pluots, which are closer to plums. Right now we're getting apriums, which more closely resemble apricots.
Flavor Delight, introduced in 1989, is the granddaddy of the bunch and is quite good. Flavor Anne and Honey Rich are good too. These new fruits are especially valuable because the commercial varieties of apricots -- primarily Patterson and Castlebrite -- lack distinction. If you find freckled little Blenheim or Royal apricots (they're pretty much the same variety), snap them up and remember what an apricot should taste like.
How to choose:
Select these as you would a plum or an apricot: Look for firm fruit that gives slightly under light pressure. The peels should be smooth and unblemished, and the color should be deep and vibrant.
How to store:
Refrigerate in a tightly sealed plastic bag. They'll last at least a week.
How to prepare: