Prunus armeniaca, (apricot) stone fruit of the Rosaceae (order Rosales) family, is related to peaches, almonds, plums, and cherries. Apricots are grown in temperate locations across the world, particularly in the Mediterranean.
People may be had raw or cooked, and they can be preserved by canning or drying. The fruit is also commonly used to make jam and is frequently used to flavor liqueurs. Apricots are abundant in natural sugar, and an excellent source of vitamin A. Dried apricots are a good source of iron.
Apricot trees are tiny and spread out, having broad oval leaves with pointy ends. The leaves are brilliant green and kept upright on the twigs.
The self-pollinated blooms are white and borne single or double at a node on very short stems in full color.
The fruits are drupes with a big, flat pit or stone containing the seed. When mature, the fruit is almost smooth, round to oblong in certain kinds, and somewhat flattened, but with little to no hairiness. Its flesh is usually a bright golden to yellowish-orange color.
Several kinds’ seeds (also known as kernels) are delicious, but they are toxic until roasted. The apricot was first domesticated in China, but it is currently grown on every continent except Antarctica.
According to archaeological evidence, apricots were initially brought to the New World in the early 18th century by Spanish missionaries in California. Turkey, Iran, Uzbekistan, Italy, and Algeria were the top five apricot producers in 2011.
This article is curated by Prittle Prattle News.
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