1 kilogram = 15 pieces (approx.)
Velvet skin, juicy flesh, and a subtle, deeply sweet taste with almond overtones. The skin is tender and tart, with just a little bit of downy fuzz. This fruit is all about flavor and juice. Apricots have a slightly firm texture that holds up well when cooked. Even better, their flavor intensifies when heated. Poach them, grill them, bake them, or add them to cakes, quick breads, or muffins. Or just eat them.