Apricot

Apricots are petite, round to slightly oblong fruits with smooth and velvety skin. The skin often has a rosy blush, and can range in color from pale yellow, to golden, to a burnt orange, depending on the variety and how ripe they are. The flesh is smooth, juicy, tender, and sweet, with just a bit of tartness at the end. The flavor is often described as being somewhere between a peach and a plum. Apricots are classified as stone fruits or drupes, characterized by their thin skin, pulpy middle, and single, hard, central shell enclosing a pit or stone.

Nutritional Value

Apricots are a good source of vitamins A and C, potassium, calcium, iron and beta-carotenes. At one time or another, apricots have been acclaimed to treat cancer, tumors, swelling, ulcers, heart disease, and more. Historically, they have played a significant role in Chinese medicine where they are thought to regenerate and detoxify the body.