Apricot refers to the the small, light orange-colored stone fruit from a variety of trees of the Prunus genus, most commonly Prunus armeniaca.
Apricots are a source of small amounts of vitamins A, C, E, and some B vitamins, as well as small amounts of potassium, manganese, magnesium, and iron. Apricots are 9% sugar, 2% fiber, and 1.5% protein.
Apricot kernels are used as almond substitutes in some regions. Bitter apricot kernels, also referred to as bitter almonds, contain compounds which can release cyanide when ingested. See: Bitter almond
Tarts, cakes, jams, fresh, frozen, compotes, sauces, spreads