My grandmother used to mix and perserve stuff, mainly veggies, for the
winter months. (We lived in the rural north.) One of the ingredients
was the apricot seeds. The fermentation process must have removed some
bitterness. I didn't like it that much but still ate some with my
morning porridge everyday.
Another piece of memory: I used to collect and crush apricot cores and
gather the seeds to sell to collectors (mostly for traditional Chinese
medicine, I think). They were not cheap (more costly than dried orange
peels) and could be a non-trivial income source for a kid.
