Its cultivation was known in China since 2,200 BC and was transferred to Greece by Alexander the Great.
Its core (pip) is woody and inside contains 1-2 spores that usually have a bitter taste, look like almonds and used in the pharmacopoeia. Its fleshy and juicy pericarp is delicious, sweet and its colour is orange and yellow. It is rich in vitamin A. It also contains vitamins C, B1, B2 and natural sugar. Moreover apricots are rich in fibers. The apricot is consumed as fresh fruit. It can also be eaten dried, as a jam, as a stewed fruit, is used in confectionery and can be a liqueur and a juice.