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Apricot is the fruit of the apricot (scientific name prunus armeniaca) of the rose family.

The name “apricot” probably came from the Latin praecocia meaning “early” because it has an early ripening. The Arabic berkuk comes from the Greek name.

It is rich in vitamin A and potassium. It also contains vitamins C, B1, B2 and natural sugar. Apricots are also high in fiber. Apricot is eaten fresh as a fruit. It can also be consumed dried, made into jam, compote, used in confectionery and made into liqueur and juice.

Apricots are dehydrated very quickly (they lose about 1% of their weight every day), so it is best to consume them as soon as possible and not keep them in the refrigerator for more than 2-3 days.