Apricots – 500 gm

apricot, (Prunus armeniaca), fruit tree of the rose family (Rosaceae), cultivated throughout the temperate regions of the world, especially in the Mediterranean. Apricots are closely related to peaches, almonds, plums, and cherries. 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 flavor liqueurs. Apricots are a good source of vitamin A and are high in natural sugar. Dried apricots are an excellent source of iron.

Apricots have been a valued food for so long that just where and when they were first domesticated are facts lost in time.