Called tsiran in Armenian, the Armenian apricot has a soft, juicy and plump pulp that is encased within a velvety outer skin and surrounds a stone that hides an edible kernel inside. Praised as the national fruit of the country, the apricot owes its exquisite honey-like sweetness and pleasant flavor and fragrance to Armenia’s volcanic soil, mild climate, and plenty of sunshine it gets throughout the year.

The apricot is defined by a specific yellowish-orange color, known as tsiranaguyn in Armenian, which is on the Armenian national flag and was also the color of the tsirani, unique ornaments worn by Armenian kings and knights in the past.

Armenians currently cultivate around fifty apricot varieties, which are typically harvested from the middle of June until the end of August. Dubbed "the golden fruit of Armenia," the apricot and all the specialties prepared from it are honored during the annual Apricot festival held in July, in the country’s capital.

In Armenia, people consume the fruit fresh or dried and prepare a vast number of delicacies with it - be it marmalades, jams, preserves, juices, desserts, apricot vodka, apricot leather wraps, or various meat dishes. Apricots grown in the Ararat valley and the Meghri region have long been deemed as the best in the country.