Apricots are most familiar as a dried or canned fruit. But it’s the delicate flavor, sweet aroma and downy skins of fresh apricots that make them the golden gems of the stone fruit family. Botanically related to peaches and about the size of small plums, they bruise more easily than other stone fruits and are usually shipped unripe to prevent damage during transit. California grows over 90% of U.S. apricots with their season running from late May through August. So, don’t procrastinate when you see them at the market. Pick some up this summer to enjoy in desserts, salads, hot off the grill or eaten raw as a sweet juicy snack.