Apricots are a stone fruit that has been cultivated for the past 4000 years. The originated in China, near what is now the Russia border. The tree was brought to Europe by the Romans in approximately 70BC, but it gradually spread westward through Asia over the course of s few thousand years to countries like Turkey, where it became very popular. Apricots were brought to America by Spanish missionaries.

Classified as stone fruits, apricots have a large, hard seed in their center around which the flesh of the fruit grows. They appear to be very similar to peaches and nectarines, but are often a bit smaller, measuring 1 1/2-2 1/2-inches in diameter with a prominent suture running down one side. They range in color from yellow to orange, and some varieties even have a reddish cast to them.

Unlike most other stone fruits, they are fairly resistant to cold. In fact, the plants do best when they are allowed to rest in a relatively cool winter. Their blossoms, however, are not cold-resistant, and a late spring frost can limit production, so they are best grown in temperate climates. Drier areas also tend to favor apricot production. They naturally grown in dry and rocky soil, but commercial producers tend to get higher yields in irrigated, rich soils.

The leading producers of apricots in the world are Turkey and Iran, followed by Italy. Roughly 85% of the world's dried apricots come from Turkey. Production of the fresh fruit in the US is concentrated in California, which produces 95% of the crop and around 3% of the total world crop.

Apricots have a smooth but velvety skin with a light, slightly fuzzy feel . The flesh of the fruit is sweet, but not nearly as juicy as plums or peaches, to which they are related. The fresh fruits taste similar to a very mild peach, while the dry fruits have a deeper, almost caramely flavor.

Apricots are low in calories and have only a trace amount of fat. A serving sized of 3 apricots only has 60 calories. Nutritionally, apricots are an excellent source of beta-carotene (vitamin A), and have Vitamin C, iron, potassium, and fiber, as well. The fruits also contain a good amount of the antioxidant lycopene, which is believed to contribute to a lower risk of cancer and heart-disease. Dried, canned and frozen fruits are comparable in their nutritional information, so the fruit can be incorporated into a healthy diet in all of its forms, or in recipes like these:

• Armenian Apricot Soup 
• Lamb Tagine with Apricots, Dates, and Yams
• Cardamom and Apricot Glazed Chicken 
• Cherry and Apricot Cobbler
• Pistachio Apricot Oatmeal Cookies
• Apricot Slice