Apricot

Fruits can be eaten raw, cooked, or dried for later use. The best fruits are soft and juicy with a delightful, rich flavor. Wild trees in the Himalayas produce more than 47.5 kg of fruit per year. The fruits of the wild form contain approximately 6.3% sugar, 0.7% protein, 2.5% ash, and 2.5% pectin. Every 100 g of the fruit contains about 10 mg of vitamin C in the flesh. The fruit is about 5 cm in diameter and contains one large seed. The seeds can be eaten both raw and cooked. Bitter seeds should be consumed in moderation, while sweeter seeds can be eaten freely. Bitter seeds can serve as a substitute for bitter almonds when making marzipan. Edible gum can also be obtained from the trunk. The seed contains up to 50% of an edible, semi-drying oil.