Apricot (Prunus armenaica) are originally from China and came via Armenia (hence the Latin name) to Europe. At the end of the 18th century the first apricot trees were brought to North America and have since then been mostly grown in California.
Apricots are rich in fiber, potassium, vitamin A, C and E, copper and iron.
The color of the apricot (and also the carrot) is created by beta-carotene which is a precursor of vitamin A (provitamin A) and acts as a cell protection from the inside. This can become visible through a slightly tanned complexion after consuming large amounts.
Apricots are also rich in calcium and magnesium, and keep the body’s minerals in balance. They are good for digestion and can help with constipation.
Eating apricots, especially dried ones, can help maintain or even improve eye sight.
Apricot juice can cool down fevers as the juice supplies the body with all necessary minerals and vitamins, calories and water, detoxifying the body at the same time.
Apricot oil can be used as ear drops during infections also acts well in skin care and healing (itching, eczema, minor wounds, etc). It is rapidly absorbed and the skin will not get greasy or oily.
Furthermore, apricots can help in many different ways (as whole fruit, juice, oil, or even just their kernel) with asthma, anemia (aiding hemoglobin production) and cancer.