Apricot

Apricots are related to Plums, Peaches, Cherries and Almonds and they are yellow, slightly fuzzy skinned fruit with a blushed skin.

Sweet, sharp, aromatic, delicately flavoured fruit, that can be eaten raw, but may also be eaten cooked. Apricots are more often tinned or made into jam. The kernel has a distinctive almond taste that is used to flavour amaretto liqueur and biscuits.