How is apricot traditionally used?

Question

Accepted Answer

Ibn Sīnā and Aghili Khorasani classify mishmish/zardalu as warm and moist in the 1st degree — moistening for the chest, softening for a dry cough, brightening for the skin, and generative for the blood. Fresh apricot is preferred for hot-dry constitutions in summer; the dried qeysi is preferred through the cold seasons as a chest and skin restorative. The reasoning is a matter of matching: fresh fruit cools and moistens someone who runs hot, while the dried fruit warms and builds someone who has gone thin and dry — and both are eaten in small amounts because apricot is considered loosening to the bowel.

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