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Sweet Brightness of Golden Velvet

I am a member of the rose family and was probably first cultivated by the Chinese prior to 2000 BC. I was spread westward by silk dealers. I now grow well all over the warmer temperate parts of the world. Although most popular dried in jams or jellies, I have a “sweet brightness of golden velvet” when eaten fresh. I am a jam, a jelly, dipped in chocolate, salted, smoked, stuffed and sheeted. My kernels contain small amounts of prussic acid that is destroyed when I am roasted. My kernels are also responsible for the flavor and texture of Amaretti do Saronno. In the past decade we have been invaded by plums to create an amazing new taste sensation.

What am I?

Peach
Apricot
Nectarine
Plum

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