Fruit
Apricot
Apricot is a small stone fruit (Prunus armeniaca) with velvety skin, aromatic orange flesh, and a single pit. Fully ripe fruit is fragile, honeyed, and floral; slightly firm fruit travels better but tastes flatter. Dried apricots concentrate sugar and tang and are a pantry staple from Central Asia to Mediterranean confectionery. Eat fresh in season, poach, bake into tarts, stew into compotes, or use dried in tagines, pilafs, and baking. Skin is edible; pit is discarded (bitter kernels are a separate, regulated product). Turkey, Iran, Uzbekistan, and California are major producers.
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.3 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 4.7 mg
- Salt 0.01 g
- Total Carbohydrate 13.3 g
- Dietary Fibre 2.09 g
- Total Sugars 9.56 g
- Complex / starch 1.05 g
- Protein 0.82 g
- Water 81.9 g
- Energy 58.1 kcal
- Water 81.9 g
- Carbohydrates 13.3 g
- Sugars 9.56 g
- Monosaccharides 6.7 g
- Disaccharides 2.87 g
- Starch 1.05 g
- Amylose 0.26 g
- Amylopectin 0.79 g
- Digestible Starch 0.89 g
- Resistant Starch 0.11 g
- Fibre 2.09 g
- Soluble Fibre 0.73 g
- Insoluble Fibre 1.36 g
- Protein 0.82 g
- Plant Protein 0.78 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.1 g
- Vitamins 82.2 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.03 mg
- Vitamin B3 — Niacin 0.34 mg
- Vitamin B5 — Pantothenic Acid 0.17 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.2 µg
- Vitamin B9 — Folate 17.4 µg
- Vitamin C 37 mg
- Vitamin E 0.34 mg
- Vitamin K 5.6 µg
- Minerals 415 mg
- Major Minerals 409 mg
- Trace Minerals 6.1 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 37 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.03 · vitamin-b3-niacin: 0.34 · vitamin-b5-pantothenic-acid: 0.17 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.2 · vitamin-b9-folate: 17.4 · vitamin-e: 0.34 · vitamin-k: 5.6 ·
Minerals
Sodium: 4.7 · Potassium: 352 · Calcium: 52 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Apricots were cultivated in China and Central Asia long before western Eurasian orchards.
Classical trade associated apricots with Armenia and the wider Near East (species name armeniaca).
Dried apricot caravans and Mediterranean drying yards supplied winter fruit across long distances.
Canning and sulphur-dried commercial apricots expanded global year-round availability.