Apricot

A small golden-orange drupe with velvety skin and sweet, mildly tangy flesh, eaten fresh, dried, cooked, and pressed for its kernels and oil.

History & Origins

The apricot was first domesticated in northwestern China more than 4,000 years ago, where wild populations of Prunus armeniaca still grow along river valleys. From China it travelled west along the Silk Road, reaching the Mediterranean basin and Armenia (giving rise to the misleading species name "armeniaca") by the time of the Roman Empire, after which Arab agriculturalists spread it across North Africa and Iberia.

Nutrition Facts

Per 100 g, edible portion (estimated)

• 48 kcalCalories
• 1.4 gProtein
• 0.4 gFat
• 11.1 gCarbs
• 2.0 gFiber
• 9.2 gSugars
• 259 mgPotassium
• 10 mgVitamin C
• 96 mcgVitamin A

Culinary Uses

• Eaten fresh or poached in light syrup as a dessert
• Sun-dried as a shelf-stable snack and stewed in Moroccan tagines
• Processed into jams, compotes, and the Middle Eastern fruit leather Qamar al-Din
• Pressed for kernel oil and used in amaretto liqueur, marzipan, and Austrian Marillenknödel dumplings

Known Benefits

• Exceptionally rich in beta-carotene (vitamin A precursor) supporting vision and immune function
• Good source of dietary fibre aiding digestion and satiety
• Provides potassium for blood pressure regulation
• Contains polyphenols such as chlorogenic acid with antioxidant activity

Hidden Benefits

• Apricot kernel oil is rich in oleic and linoleic acids valued in cosmetics for skin barrier repair
• Fermentable fibres feed beneficial colonic bacteria producing short-chain fatty acids
• Combined carotenoid and vitamin E profile may offer modest photoprotection when consumed regularly

Cautions & Considerations

• Bitter apricot kernels contain amygdalin, a cyanogenic glycoside; large quantities can be toxic
• High natural sugar content requires moderation for people with diabetes
• Cross-reactivity possible for those with birch-pollen or peach oral allergy syndrome