Apricots are small, golden orange fruits, with velvety skin and flesh not too juicy but definitely smooth and sweet, it is closely related to peach and plum. The apricot was originally domesticated in China but is now cultivated throughout the temperate regions of the world. The top five producers of apricots were Turkey, Uzbekistan, Italy, and Algeria. Apricot are eaten fresh or cooked and preserved by canning or drying. The fruit is also widely made into jam and is often used to flavor liqueurs. Apricots are a good source of vitamin A and are high in natural-sugar content. Dried apricots are an excellent source of iron.