Several of our neighbors in New Orleans are sharing the bountiful crops of ripe Japanese apricots from trees in their yards. We are looking for ideas as to how they may be used. My internet searches haven't yielded much beyond making a liqueur. Apparently they are commonly sold salted and dried, and there is a similar fruit that is inedible when raw, but these are sweet-tart. I included some in a salad last night, and I suppose they could be made into a jam or syrup but I'm just wondering if anyone has any specific experience.