The apricot (Prunus armeniaca) is a species of Prunus, classified with the plum in the subgenus Prunus. The native range is somewhat uncertain due to its extensive prehistoric cultivation.

Food features:The fruit is a drupe similar to a small peach, 1.5–2.5 cm diameter (larger in some modern cultivars), from yellow to orange, often tinged red on the side most exposed to the sun; its surface is usually pubescent. The single seed is enclosed in a hard stony shell, often called a "stone", with a grainy, smooth texture except for three ridges running down one side.

Place of origin:Although the apricot is native to a continental climate region with cold winters, it can grow in Mediterranean climates if there is some cool winter weather to allow a proper dormancy.

Nutrition:Research shows that of any food, apricots possess the highest levels and widest variety of carotenoids.

Dietotherapy function:Carotenoids are antioxidants that help prevent heart disease,reduce "bad cholesterol" levels,and protect against cancer.