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The Fresh Apricot is a drupe similar to a small peach, whose color ranges from yellow to orange, often tinged red on the side most exposed to the sun; its surface can be smooth or velvety with very short hairs. The flesh is usually firm and not very juicy. Its taste can range from sweet to tart.
Dried Apricot fruit lacks the seed and is a traditional form of use. When apricots are dried, the relative concentration of nutrients is increased, with vitamin A, vitamin E, potassium and iron having Daily Values above 25% (table).

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