Apricot Origin Specific

Prunus armeniaca

Apricots are origin specific.  The quality available is extreemly diverse so the choice of variety depends on the purpose required.

Like all stone fruits.  The more the flesh clings to the kernel the beter the quality but for commercial use this is the most difficult to work with.

Apricots are originally from China but arrived in Europe via Armenia, which is why the scientific name is Prunus armenaica.
Today apricots are enjoyed as a fresh fruit but also dried, cooked in desserts and they make excellent preserves. The fruits are also distilled into brandy and liqueur and the essential oil from the pits is produced  commercially as bitter almond oil.
Turkey, Italy, Russia, Spain, Greece, U.S.A (mainly California.)and France are the leading producers of apricots.

Commercially, the fruit is harvested just as the skin changes from green to yellow before the fruit is too soft and subject to bruising and rapid decay.

Research shows apricots possess the highest levels and widest variety of carotenoids which are antioxidants that help prevent heart disease and reduce "bad cholesterol" levels. Apricots are also an excellent source of beta-carotene (Vitamin A), Vitamin C, iron, potassium, and fiber among other nutrients.