There is just SOMETHING about biting into a fresh apricot. They are SO much better fresh from the tree than when purchased from the produce section at the grocer, when they are so ripe that you can barely get it to your mouth before it mushes in your fingers.
When I was growing up, our neighbor down the alley had two apricot trees. We would “sneak” over and “steal” apricots. We really thought we were getting away with something. We didn’t know until years later that the neighbor had told my Mom that we could eat all the apricots we wanted.
Such sweet memories!
Did you know that most apricot seeds have a naturally occurring trace of cyanide in them? Actually, the kernel in the pit of the stone (seed) has a natural toxin called cyanogenic glycoside. It is found in the pits of cherries, apricots, peaches, pears, plums, and prunes. Of course, the flesh of the fruit is perfectly fit for human consumption, but if you chew the kernel the cyanogenic glycoside can transform into hydrogen cyanide— which is of course NOT safe for human consumption. That is why it is not recommended to eat the kernels (seeds) inside the pits of stone fruits.
Now you know.