Apricot: Difference between revisions
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{{short description|A fruit-bearing tree and its fruit}} | |||
{{Use dmy dates|date=October 2023}} | |||
= | [[File:Apricot_fruit.jpg|alt=Apricot|thumb|Apricot]] | ||
Apricot | |||
The '''apricot''' (''Prunus armeniaca'') is a small tree, 8–12 m (26–39 ft) tall, with a trunk up to 40 cm (16 in) in diameter and a dense, spreading canopy. The leaves are ovate, 5–9 cm (2.0–3.5 in) long and 4–8 cm (1.6–3.1 in) wide, with a rounded base, a pointed tip, and a finely serrated margin. The flowers are 2–4.5 cm (0.79–1.77 in) in diameter, with five white to pinkish petals; they are produced singly or in pairs in early spring before the leaves. | |||
The apricot tree | |||
==Description== | ==Description== | ||
The apricot | The apricot fruit is a drupe similar to a small peach, 1.5–2.5 cm (0.59–0.98 in) in diameter (larger in some modern cultivars), from yellow to orange, often tinged red on the side most exposed to the sun; its surface can be smooth (botanically described as glabrous) or velvety with very short hairs (botanically: pubescent). The flesh is usually firm and not very juicy. Its taste can range from sweet to tart. The single seed is enclosed in a hard, stony shell, often called a "stone" or "pit", with a grainy, smooth texture except for three ridges running down one side. | ||
==Cultivation== | |||
[[File:Ripened_Apricot_Fruit_(Prunus_armeniaca).jpg|Apricot Tree|thumb|left]] | |||
Apricots are cultivated throughout temperate regions of the world, especially in the Mediterranean. They require a cold winter to grow successfully, as they need a period of dormancy. Apricots are susceptible to late frosts, which can damage the flowers and reduce fruit production. They are typically grown in well-drained, loamy soils with a pH of 6.0 to 7.5. | |||
== | ==History== | ||
The origin of the apricot is disputed; it was known in Armenia during ancient times, and has been cultivated there for so long that it is often thought to have originated there. The scientific name ''Prunus armeniaca'' ("Armenian plum") derives from this assumption. However, it is also believed to have been domesticated in China, where it has been cultivated for over 4,000 years. | |||
==Uses== | ==Uses== | ||
Apricots are | Apricots are consumed fresh, dried, or cooked into a variety of dishes. Dried apricots are a popular snack and are often used in desserts. Apricot oil, extracted from the kernel, is used in cosmetics and as a cooking oil. The kernels can also be used to produce a type of liqueur. | ||
The | |||
==Nutritional Value== | |||
Apricots are a good source of vitamins A and C, as well as dietary fiber. They are low in calories and contain a variety of phytochemicals that have antioxidant properties. | |||
== | ==Cultural Significance== | ||
In many cultures, apricots are associated with good health and longevity. They are often featured in traditional medicine and are believed to have various health benefits. | |||
[[Peach]] | ==Related Pages== | ||
[[ | * [[Peach]] | ||
[[ | * [[Plum]] | ||
* [[Cherry]] | |||
* [[Nectarine]] | |||
[[File:Prunus_armeniaca_Nubra_Valley.jpg|Prunus armeniaca Nubra Valley|thumb|right]] | |||
[ | [[Category:Prunus]] | ||
[[Category:Edible fruits]] | |||
[[Category:Stone fruits]] | |||
Latest revision as of 11:30, 23 March 2025
A fruit-bearing tree and its fruit
The apricot (Prunus armeniaca) is a small tree, 8–12 m (26–39 ft) tall, with a trunk up to 40 cm (16 in) in diameter and a dense, spreading canopy. The leaves are ovate, 5–9 cm (2.0–3.5 in) long and 4–8 cm (1.6–3.1 in) wide, with a rounded base, a pointed tip, and a finely serrated margin. The flowers are 2–4.5 cm (0.79–1.77 in) in diameter, with five white to pinkish petals; they are produced singly or in pairs in early spring before the leaves.
Description[edit]
The apricot fruit is a drupe similar to a small peach, 1.5–2.5 cm (0.59–0.98 in) in diameter (larger in some modern cultivars), from yellow to orange, often tinged red on the side most exposed to the sun; its surface can be smooth (botanically described as glabrous) or velvety with very short hairs (botanically: pubescent). The flesh is usually firm and not very juicy. Its taste can range from sweet to tart. The single seed is enclosed in a hard, stony shell, often called a "stone" or "pit", with a grainy, smooth texture except for three ridges running down one side.
Cultivation[edit]
.jpg)
Apricots are cultivated throughout temperate regions of the world, especially in the Mediterranean. They require a cold winter to grow successfully, as they need a period of dormancy. Apricots are susceptible to late frosts, which can damage the flowers and reduce fruit production. They are typically grown in well-drained, loamy soils with a pH of 6.0 to 7.5.
History[edit]
The origin of the apricot is disputed; it was known in Armenia during ancient times, and has been cultivated there for so long that it is often thought to have originated there. The scientific name Prunus armeniaca ("Armenian plum") derives from this assumption. However, it is also believed to have been domesticated in China, where it has been cultivated for over 4,000 years.
Uses[edit]
Apricots are consumed fresh, dried, or cooked into a variety of dishes. Dried apricots are a popular snack and are often used in desserts. Apricot oil, extracted from the kernel, is used in cosmetics and as a cooking oil. The kernels can also be used to produce a type of liqueur.
Nutritional Value[edit]
Apricots are a good source of vitamins A and C, as well as dietary fiber. They are low in calories and contain a variety of phytochemicals that have antioxidant properties.
Cultural Significance[edit]
In many cultures, apricots are associated with good health and longevity. They are often featured in traditional medicine and are believed to have various health benefits.
Related Pages[edit]
