Like other stone fruit, apricots are sweetest--and most prone to bruising--when they're allowed to ripen on the tree. But unless you can pick your own, you'll probably have to make do with the slightly underripe, more durable apricots sold in markets. Allow them to soften at room temperature for a few days before eating them.
At their best: They're best in the summer.
This is an apricot/plum cross, with apricot dominating.
This is a plum/apricot cross, with plum dominating