Yellow Apricots From Jammu and Kashmir 

The drupe apricot is similar to the fruit of peach. Its surface has short velvety hair, with its tincture ranging from yellow to orange. For the maturation of Apricots, a dry climate is required.

At the centre is a seed, that has a woody endocarp surrounded around it, lying inside a less juicy flesh. Although people in Kashmir consume its seed, yet one must not. It is because it is not counted as an edible part by knowledgeable people. In fact, some of its types may be poisonous to be eaten as it contains amygdalin from which cynic acid may be extracted. Sweet apricot kernels contain 0.9% of amygdalin while bitter kernels have about 5% of this poisonous compound. This means one can have 0.05% and 0.3% of cyanide respectively