The apricot is by far one of the most delicious and popular stone fruits. Its small size, intense flavour and easy consumption make it tempting to eat more than one.  It is also an ideal fruit for making delicious jams and an ingredient for cakes and sweets.

This fruit dates back thousands of years and, although it was brought to Europe by the Romans, it was first grown in central Asia around 3000 years ago. Its good adaptation to the semi-arid climate of Murcia and other regions of Spain favours its growth and the high quality of its fruit, suitable for long transport periods.

The varieties of apricot have undergone a significant evolution process over the last few decades, where traditional apricots; largely with white flesh and a yellow skin, have gradually been replaced in the markets by varieties with a yellow or orange flesh and a yellowish skin. This evolution is the result of an increase in demand for the varieties with a more attractive colouring, which has led growers to restructure apricot farms to gradually transform them into yellowish apricots, which today represent the majority of fresh apricots on the market.