apricot, a fruit tree of the rose family (Rosaceae), cultivated throughout the world’s temperate regions, especially in the Mediterranean.

Apricots are closely related to peaches, almonds, plums, and cherries. They are eaten fresh or cooked and are preserved by canning or drying. The fruit is also widely made into jam and is often used to flavor liqueurs. Apricots are a good source of vitamin A and are high in natural sugar. Dried apricots are an excellent source of iron.

Apricot trees are small and spreading, with broadly ovate leaves that have pointed tips. The leaves are bright green and are held erect on the twigs. The self-pollinated flowers are white in full bloom and borne singly or doubly at a node on very short stems. The fruits are drupes with a large flat pit, or stone, within which is the seed. Similar in shape to a peach, the fruit is nearly smooth, round to oblong in some varieties, and somewhat flattened but with little to no hairiness when ripe. Its flesh is typically a rich yellow to yellowish orange. The seeds (also called kernels) of several varieties are sweet, though they are poisonous until roasted.

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