apricots

Apricots are small, deciduous fruit-bearing trees in the genus Prunus and the Rosaceae family. The fruit is typically about 1–2 inches in diameter, with a smooth orange skin and a fine downy coating. The flesh is sweet-tart and surrounds a single hard stone. The cultivated apricot is commonly referred to by the scientific name Prunus armeniaca.

Origin and distribution: Apricots originated in the northwestern regions of China and were cultivated across Central Asia and the Near East before spreading to Europe and the Americas. Today they are grown in temperate regions worldwide, with major production in Turkey, Iran, the Mediterranean, and California.

Cultivation: Apricots require a temperate climate with sufficient winter chill for flowering. They bloom early and are susceptible to late frost. Trees are typically propagated and pruned to optimize fruit size and yield, and they prefer well-drained soil and regular irrigation. Pests and diseases can affect yield and fruit quality.

Fruit and varieties: Apricot fruit can be eaten fresh or dried. Varieties are broadly categorized as freestone, where the pit separates easily, and clingstone, where the flesh clings to the stone. Some cultivars emphasize sweetness, while others focus on texture or postharvest longevity. Dried apricots are commonly produced from fresh fruit, sometimes with preservatives.

Uses and nutrition: Apricots provide dietary fiber and are a source of vitamin A and vitamin C, along with potassium. They appear in fresh meals, jams, desserts, and savory dishes. Dried apricots are especially popular in Middle Eastern and Central Asian cuisines.

Storage and safety: Fresh apricots ripen at room temperature and can be refrigerated once ripe. Dried apricots store best in a cool, dry place. The kernels inside apricot pits contain amygdalin, which can release cyanide in significant amounts and are not eaten as a regular food.