Apricot, (Prunus armeniaca), stone fruit of the family Rosaceae (order Rosales), closely related to peaches, almonds, plums, and cherries. Apricots are cultivated throughout the temperate regions of the world, especially in the Mediterranean. They are eaten fresh or cooked and are preserved by canning or drying. The fruit is also widely made into jam and is often used to flavour liqueurs.
Apricots are a good source of vitamin A and are high in natural-sugar content. Dried apricots are an excellent source of iron.
They’re extremely nutritious and have many health benefits, such as improved immune system, digestion and eye health.
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