Apricots are mostly white, yellow to yellowish red. Apricot fruit is spherical, sparsely obovate, about 2.5 cm in diameter, white, yellow to yellowish red, often reddish, slightly pubescent, juicy, and does not crack when mature. The nucleus is ovoid or ovoid, with flat sides, blunt top, symmetrical base, sparse asymmetry, slightly rough or smooth surface, round belly edge, often slightly blunt back edge, and keel-shaped belly cover.

Apricot is a positive tree species, with strong adaptability, deep root system, photophobia, drought tolerance, cold tolerance and wind resistance, and its life span can reach more than 100 years. It is the main cultivated fruit tree in low mountains and hills. Apricot is an important economic fruit tree and one of the common fruits. It is extremely rich in nutrition, containing more minerals such as sugar, protein, calcium and phosphorus, as well as provitamin A, vitamin C and B vitamins.

Edible apricots are large, plump and juicy, moderately sweet and sour, and have bright colors, which are mainly used for raw food. According to the color of peel and pulp, it can be divided into three categories: yellow-white peel, such as Beijing Crystal Apricot and Hebei Daxiangbai Apricot. Gansu Jinma apricot, Shandong Licheng Dayu apricot, Qingdao Shaoshan red apricot and other yellow skins. Red-skinned varieties, such as Hebei Guanlaoyemian, Shanxi Yongji Hongmei, Qingxu Shajin Hongxing, etc.