Fridge
32-36°F (0-2°C)
Store in airtight container with lemon juice to prevent browning
2 days
180 days
Browning, mushy texture, mold, fermented smell
Use in smoothies when very ripe
Canned apricots, peaches
Best used immediately after cutting. Treat with citrus juice to prevent browning.
Fresh apricots, like many other fruits, can be contaminated with bacteria such as Salmonella and E. coli, which can lead to foodborne illnesses. It is important to wash apricots thoroughly under running water before cutting to help remove any potential contaminants on the skin.
The expiration date on fresh apricots indicates the last day they are considered safe to eat. Beyond this date, the quality may deteriorate, and there is a higher risk of foodborne illness. The best quality of fresh apricots, however, is usually within a few days of purchase when they are at their ripest and juiciest. While they may still be safe to eat after this period, the taste and texture may not be at their peak.
Apricots are believed to have originated in China over 4,000 years ago and were later introduced to other parts of the world by traders along the Silk Road. They are highly prized in many cultures for their sweet and tangy flavor, as well as their health benefits. In some countries, apricots are a symbol of good luck and are often included in traditional ceremonies and celebrations.
To keep fresh apricots at their best, store them at room temperature until they ripen, then transfer them to the refrigerator to slow down the ripening process. If you have cut apricots that you want to store, sprinkle them with lemon juice to prevent browning and store them in an airtight container in the refrigerator for up to 2-3 days. You can also freeze sliced apricots by spreading them in a single layer on a baking sheet until frozen, then transferring them to a freezer-safe bag for longer storage.
Note: These are general guidelines. Always use your best judgment and when in doubt, throw it out.