Apricota

Apricota is the common name for the fruit of Prunus armeniaca, known in many languages as apricot. The apricota is a small drupe with a velvety skin, orange flesh, and a single central stone. It has been cultivated for its edible fruit for millennia and is widely used in fresh and processed forms.

Botanically, the apricot tree is deciduous and typically grows 4–6 meters tall, with a broad canopy and pale pink-white blossoms in spring. The fruit’s skin is usually orange and sometimes blushed red; the flesh is sweet-tart and, in freestone varieties, separates easily from the stone.

Cultivation and distribution: Apricots require warm, temperate climates and full sun. They prefer well-drained soils and protection from late frosts during flowering. Major producers include Turkey, Iran, Uzbekistan, and parts of the Mediterranean, as well as California and other U.S. states. Harvest typically occurs from late spring to mid-summer.

Uses and nutrition: Apricots are a good source of vitamin A, vitamin C, dietary fiber and potassium. They are eaten fresh or dried and are common ingredients in jams, desserts and savory dishes. Apricot kernels contain amygdalin and can release cyanide if consumed in significant quantities; products are typically processed to reduce risk.