The apricot is a small, golden-orange stone fruit in the Prunus genus, related to the peach and plum, with a delicate texture and a sweet-tart flavor with notes of honey and a hint of almond. It likely originated in China and Central Asia, where it has been cultivated for thousands of years, and is now grown widely in temperate climates, with Turkey, Iran, Italy, and California among the largest producers. Fresh and dried apricots are used in both sweet and savory cooking: they go into pies, tarts, jams, and chutneys, and in Middle Eastern, Central Asian, and North African cuisines they are cooked into tagines, stews, and rice pilafs alongside lamb, poultry, or grains. Their acidity also makes dried or fresh apricots useful in marinades, dressings, and sauces where a touch of sweetness needs to balance richer flavors.