Fresh, ripe apricots are juicy and taste both sweet and a bit tart. With a tender texture that's not to be missed, they're miles apart from the dried variety.

In Season: Apricot season lasts less than two months, from about mid-May to early July.

What to Look For: For the best flavor, seek out local fruit, and look for those that are deep orange, fairly plump, and soft enough to yield to gentle pressure (but not mushy).

How to Store: If unripe, place apricots in a paper bag at room temperature for one to two days. Fully ripe apricots should be used or eaten immediately; otherwise, store them in the refrigerator for up to one week.

Poached fruit is a dessert that will never fail you (it's especially ideal for nonbakers) and can be made days ahead. Poaching transforms lackluster or not-quite-ripe specimens into tender, flavor-packed beauties -- in this case, freckled with vanilla seeds.

In this crisp, the apricots hold their shape. The strawberries, in contrast, bake down into a thick, delicious sauce.

This irresistible home-style dessert is full of lush blueberries and apricots, complemented by tender biscuits. Serve it up in a cast-iron skillet for extra homespun flair.

A tasty fix for the ripest of fruits is a sugary bath in brown butter. Cook butter until it's nutty brown and fragrant, then swirl in sugar-tossed fruit to create an instant sauce. Spoon it onto crisped brioche slices, and let a scoop of vanilla ice cream ease its way over the top.

Heat meets sweet when you caramelize apricots under the broiler, making their flavor and aroma even more complex. Top with velvety spoonfuls of fresh ricotta and a sprinkle of crunchy pistachios.

Build your own fruit-on-the-bottom yogurts with homemade compote for a week's worth of nutritious breakfasts, ready to go.

Rings of fresh apricots top the creamy amaretto filling on this tart, creating a gorgeous flowerlike effect.

Fresh apricot compote is swirled with cheesecake filling in this handheld dessert. It’s easy to make pretty decorative patterns. Try shallow back-and-forth motions, figure eights, and loose spirals.

A sweet coconut crumble offsets tart apricot filling in this out-of-the-ordinary summer pie.

A sweet coconut crumble offsets tart apricot filling in this out-of-the-ordinary summer pie.

In this version of the classic, spiced apricot wedges are arranged atop a toasted-almond batter. Baking puffs up the cake, so only bits of fruit peek through.

Vivid fresh fruit belies the fact that this tart's buttery puff-pastry crust is store-bought, making it a treat to prepare and eat.

Muscat gives an aromatic, floral note to the rich sabayon spooned over fresh summer fruit.

A blanket of ripe apricots makes this pudding-filled tart extra alluring.

Honey and cider vinegar contribute to the sweet-savory brightness of this summer chutney. Spread it on sandwiches or serve it with grilled meats.

This super-simple, satisfying dessert features the winning combination of apricots and almonds.

Apricot jam with a spark of cayenne makes a spicy-sweet glaze that becomes deliciously caramelized on the grill.

Toasted hazelnuts add richness and crunch to the crust and topping of this luxurious tart.

Fluffy, mousse-like filling, which tastes of sweet apricots, fills a nutty, press-in cookie crust. Drizzle the pie with fruit puree, and sprinkle with pistachios just before serving.

Fresh apricots and sweet wine such as Sauternes or Muscat de Beaumes-de-Venise add up to a sophisticated treat. Try this apricot jam with a dollop of thick, creamy Greek yogurt for a wonderful dessert.

Dessert doesn't need to be really sweet to seem indulgent. Broiling apricots with a touch of brown sugar intensifies the fruit’s flavor without adding too many calories.

Even a baking novice can master these simplified summer tarts: Simply arrange ripe apricots on circles of pate brisee and bake until golden.

The tender, almond-scented filling in this easy Italian dessert is a mixture of crushed amaretti cookies, brandy, and egg yolk.