At the right moment in summer, their velvet skin and sweet-sour flesh makes them taste a bit like a plum crossed with a peach, and they are totally different from any other stone fruit out there.

Source: https://www.theguardian.com/food/2023/jul/01/vermut-roasted-apricots-with-toasted-pistachios-honey-and-saffron-recipe-jose-pizarro