Kashmiri apricots, also known as Khubani in Kashmiri, are a unique variety of apricot that is grown in the Kashmir region of India. They are known for their sweet and juicy flavor, as well as their bright orange color and velvety skin. Kashmiri apricots are also a good source of vitamins and minerals, including vitamin A, vitamin C, and potassium.

Kashmiri apricots are grown in the high-altitude valleys of Kashmir, where the climate is ideal for their cultivation. The apricots are typically harvested in the summer months, and they are often dried or preserved in order to extend their shelf life.

Kashmiri apricots are a popular ingredient in Kashmiri cuisine, and they are used in a variety of dishes, including desserts, curries, and stews. Kashmiri apricots are also a popular snack food, and they can be eaten fresh, dried, or preserved.

Here are some of the benefits of eating Kashmiri apricots:

• They are a good source of vitamins and minerals, including vitamin A, vitamin C, and potassium.
• They are low in calories and fat.
• They are a good source of dietary fiber.
• They have antioxidant properties.
• They may help to improve vision.
• They may help to boost the immune system.
• They may help to improve digestion.