The apricot (Prunus armeniaca) is an ancient cultivated fruit that likely originated in China and Central Asia. It was brought along the Silk Road to Persia and Armenia in antiquity and later introduced to Europe. Today, apricots are mainly grown in warm, dry regions and are prized for their aromatic flavor and high nutritional value.

In folk medicine, the apricot is considered a strengthening and blood-building food. It is recommended for fatigue, anemia, and to support heart and circulatory health. Traditionally, it has also been used to improve skin conditions and boost the immune system. Key nutrients include beta-carotene, vitamin A, vitamin C, fiber, potassium, and iron. The seeds contain amygdalin, which has been used cautiously in natural medicine.

From an Ayurvedic perspective, the apricot has a predominantly sweet and slightly sour taste with a cooling effect. It nourishes the body tissues (dhatus), especially the blood (rakta dhatu), and can balance all three doshas when consumed in moderation. Fresh, ripe apricots are particularly beneficial for Pitta and Vata types, while dried apricots, due to their concentrated sweetness and heaviness, can increase Kapha. Ayurveda recommends apricots as a strengthening fruit, especially in warm seasons, and as a gentle support for the digestive fire (agni) without overburdening the stomach.Rich in beta-carotene, potassium, and fiber, apricots support healthy skin, vision, and elimination.