On the surface, black apricots look an awful lot like plums: dusky purple-red skin, plump contours, and just the barest bit of apricot-like fuzz. But slice into the fruit and you'll find golden-hued flesh deeper and more startling than any plum.
They have a straightforward sweet flavor, mild and floral, which gets offset by a burst of startling tartness from the thin skin. The flesh itself is juicy without dribbling down your hand and pleasantly firm.
I like black apricots best as a snacking fruit. Since they're not super juicy, I can eat them at my desk or while sitting in a waiting room without making a mess. One or two gets me through the late-afternoon slump before dinner.
Black apricots also make a fantastic addition to a cheese plate. Their sweetness pairs well with sharp cheeses and toasted nuts. Of course, if you have enough of them, the startling contrast of purple skin and orange flesh would be beautiful in a tart or upside-down cake.
What would you make with black apricots?
Related: Peach and Cornmeal Upside-Down Cake
(Images: Emma Christensen)