Appricot Time:
From the land of the Hunza in northern Pakistan, where people routinely live busy lives well over the age of one hundred. The kernal of this small, sweet fruit is the primary source of oil for the Hunza, and many claims are made concerning its properties.
Kernals must be roasted or otherwise cooked before eating. The Hunza leave the fruit on the tree to dry before harvesting, but we can't recommend this method for those of us in wetter climates! The flesh of the fruit, when cooked, has a deep toffee flavor. Self fertile. Not likely to produce well in maritime climates.