apricotas

Apricotas are the fruit of Prunus armeniaca, a small deciduous tree in the rose family. The fruit is a drupe with a fuzzy skin, typically orange to yellow flesh and a single stone inside. In some contexts the term apricot is rendered as apricota or apricotas to refer to the fruit in its plural form.

Origin and distribution

Apricots are native to Central Asia and were cultivated in ancient times in China. They spread through trade networks to the Middle East and Europe and are now grown in temperate regions worldwide. Major producers include Turkey, Iran, Uzbekistan, Italy, Spain, and the United States (notably California). Secondary production occurs in parts of Asia, the Mediterranean basin, and the southern hemisphere.

Description and cultivation

The tree prefers warm, sunny locations with well-drained soil. It requires adequate winter chilling to produce flowers but is sensitive to late frosts. Most cultivars require some cross-pollination for optimal fruit set. Fruits are round to oval, with skin colors ranging from yellow to orange and often a red blush. A common distinction is between freestone varieties, where the pit separates easily from the flesh, and clingstone varieties, where it adheres more firmly.

Harvest, varieties, and storage

Apricots are harvested when fully ripe for best flavor. They can be consumed fresh or processed into dried fruit, jams, and baked goods. Early-, mid-, and late-season varieties offer a spread of harvest times. Fresh apricots are best stored in the refrigerator and consumed within a few days; dried apricots keep longer in a cool, dry place.

Nutrition and uses

Apricots provide vitamins A and C, dietary fiber, potassium, and antioxidants. They are commonly eaten fresh, dried, or cooked into desserts and savory dishes. The kernels inside some stones contain small amounts of amygdalin; consuming large quantities can be harmful, so whole seeds are generally not eaten.

See also

Damascos, albaricoques, dried fruit.