Apricots are believed to have originated in China and have been brought to Italy about 100BC, reaching England in the 13th century and America in 1720. The fruit is smaller than a peach, colored orange-yellow when ripe, and with a drier flesh. Its food value ranks higher than most common fruits. More than 20 kinds are distinguished.

The fruit, somewhat smaller than a peach, is known for its delicate flavor. It is marketed fresh and large quantities are canned or pulped for juice and jam making. The fruit is rich in easily-digestible natural sugars, vitamins A and C, riboflavin (B2) and niacin (B3). It is also an excellent source of minerals like calcium, phosphorus, iron and traces of sodium, sulphur, manganese, cobalt and bromine.