The apricot is a fairly spherical fruit, with a velvety skin and a lateral slit that makes it unmistakable. The interior contains an almond-shaped seed that is easily removed from the pulp. The color of the skin and pulp ranges between white, orange-yellow and faded red, depending on the variety. At its optimum point of maturity, the pulp has an exquisite sweet taste and is full of juice.

Its origin is located in northern China, from where it went to Europe, but it was the Arabs who spread its cultivation on the Mediterranean coast. Currently, the main producing countries are the United States, Australia, Syria and South Africa. As for Europe, Spain and Italy stand out for their production levels.

The apricot is a fruit with medicinal qualities: it is rich in vitamin A and C. Its consumption is highly recommended for cancer prevention and it is excellent for combating skin and respiratory system conditions. Its nutritional content is also very effective against digestive problems, high blood pressure and anemia.

The best way to enjoy the sweet and smooth flavor of the apricot is to consume it raw. It is necessary to highlight its consumption in the form of jams and preserves. Once dried, apricots are called dried apricots, which, due to their high sugar content, are a food that is especially recommended for intense effort sports. Its packaged pulp is also used in the canning industry.

Apricots should preferably be kept in a cool, refrigerated place or in the fridge until ready to eat.