Apricot Facts

Sylvia

9 years ago

Apricot is actually yellow colored orange fruits which belong to the family of Rosacea or Prunus. It is small in size, when it fully matures its size range between 1.5 cm to 2.5 cm. Velvet like skin has colored whole fruit which is soft and smooth in touch along with good looking hairy cover. It is available in both fresh as well as dried form. In can be consumed in any form according to your wish but both form are equally healthy and nutritious.

Name	Apricots
Scientic Name	Prunus armeniaca
Native	China (Qinghai, Gansu, Shaanxi, Hebei, Liaoning) and maybe also Korea and Japan. Local farming in China dates back over 3,000 years ago. It was distributed to Asia Minor and was presented to Europe from Greece and Italy by the Romans. English travellers introduced Apricot into North America and in California by Spanish missionaries.
Commom/English Name	Apricot, Chinese Almond, Common Apricot, Siberian Apricot, golden eggs of the sun
Name in Other Language	Albanian : Kajsi Argentina : Damasco Armenian : Tziran Bosnian : Kajsija Brazil : Abricó, Damasco, Damasqueiro( Portuguese ) Catalan : Albercoc Chile : Damasco Chinese : Ku Xing Ren, Xing, Xing Xin Shu Croatian : Kajsija Czech : Meruňka, Meruňka Obecná Danish : Abrikos, Almindelig Abrikos Dutch : Abrikoos Eastonian : Aprikoos, Harilik Aprikoosipuu Esperanto : Abrikoto Finnish : Aprikoosi French : Abricotier, Abricotier Commun German : Aprikose, Aprikosenbaum, Marille Greek : B e r ί k o k o Haitian : Zabriko Hungarian : Kajszibarack, Sárgabarack Icelandic : Apríkósa Iran : Zard-ālū Irish : Aibreog Italian : Abricocco Comune, Albicocco, Armenillo Japanese : Anzu Korean : Sal-Goo, Hoeryngbaeksalkunamu Kurdish : Mijmij, Qeysî, Zerdelî, Hêrûg Latvian : Aprikoze Lithuanian : Abrikosas Maltese : Berquqa Norwegian : Aprikos Polish : Morela Portuguese : Damasco, Damasci Italbrac, Damasqueiro Roman : Kajsija, Zerdelica Romanian : Caisă; Russian : Abrikos Obyknovennyj; Slovenia : Marelica, Marhuľa Obyčajná; Spanish : Albaricoque, Albaricoquero, Albercoquer, Chabacano, Chabacano Italbrac Mexico, Damasco, Damasquino, Damasquillo; Swedish : AprikosTurkish : Kayisi
Plant Growth Habit	Tree size: Small- to medium-sized tree, Trunk: up to 40 cm (16 in) in diameter and a dense, spreading canopy
Growing Climate	Slightly more cold-hardy than the peach, tolerating winter temperatures as cold as −30 °C (−22 °F) or lower if healthy.
Soil	Prefer well-drained soils with a pH of 6.0 to 7.0, mountainous slope soils
Plant Size	8–12 m (26–39 ft.) tall,
Bark	Grayish brown, longitudinally splitting bark
Branchlets	Young branchlets are reddish brown and lenticellate
Leaf	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.
Flowering Season	During the spring
Buds	Purplish red, ovoid, glabrous or puberulous
Flower	2–4.5 cm (0.8–1.8 in) in diameter, with five white to pinkish petals; bisexual , produced singly or in pairs in early spring
Fruit Shape and Size	Drupe alike to a small peach, totally matured fruit can be between 1.5 cm to 2.5 cm & 4-5 cm in diameter, from yellow to orange, frequently tinged red on the side most exposed to the sun; its surface can be smooth (botanically described as: glabrous) or velvety along with very short hairs
Fruit Weight	Around 35 g
Fruit Color	Pale green when young which turns into fleshy, succulent, white, yellow or orange colored outer layer after mature
Flesh Color	Usually firm and not very juicy, crunchy
Fruit Peel	Thin outer skin
Flavor/Aroma	Sweet flavor similar to plums
Fruit Taste	Range from sweet to tart
Seed	Seed is surrounded in a hard, stony shell, often called a “stone”, with a grainy, smooth texture
Varieties/Types	Chinese Apricot, Gold Cot, Tilton, Wenatchee, Goldbar, Gold Kist, Tomcot, Autumn Glo Apricot, Autumn Glo Apricot, Blenheim (Royal) Apricot, Bongo Fruiting-Flowering Apricot Prunus mume ‘Bongo’, Brittany Gold Apricot, Canadian White Blenheim Apricot, Earli-Autumn Apricot, Flavor Giant Apricot, Flora Gold Apricot, Harcot Apricot, Harglow Apricot, Hunza Apricot, Katy Apricot, Mokel Fruiting-Flowering Apricot Prunus mume ‘Mokel’, Moorpark Apricot, Nugget Apricot, Patterson Apricot, Perfection Apricot, Pixie-Cot Miniature Apricot, Puget Gold Apricot, Rival Apricot, Royal Rosa Apricot
Season	Available during May through August
Major Nutrition	Nutrients: Protein 2.31 g (4.62%), Total Dietary Fiber 3.3 g (8.68%), Total lipid (fat) 0.64 g (1.83%), Carbohydrate 18.35 g (14.12%) Vitamins: Vitamin A 158 µg (22.57%), Vitamin C 16.5 mg (18.33%), Vitamin E 1.47 mg (9.80%), Vitamin B5 0.396 mg (7.92%), Vitamin B6 0.089 mg (6.85%), Vitamin B3 0.99 mg (6.19%), Vitamin B2 0.066 mg (5.08%), Vitamin K 5.4 µg (4.50%), Vitamin B1 0.05 mg (4.17%), Vitamin B9 15 µg (3.75%),Minerals: Copper 0.129 mg (14.33%), Potassium 427 mg (9.09%), Iron 0.64 mg (8.00%), Manganese 0.127 mg (5.52%), Phosphorus 38 mg (5.43%), Magnesium 16 mg (3.81%), Zinc 0.33 mg (3.00%), Calcium 21 mg (2.10%) Amino Acids: Tryptophan 0.025 g (5.68%), Lysine 0.16 g (4.78%), Phenylalanine and Tyrosine 0.134 g (4.61%), Threonine 0.078 g (4.43%), Isoleucine 0.068 g (4.07%), Valine 0.078 g (3.69%), Histidine 0.045 g (3.65%), Leucine 0.127 g (3.44%),
Health Benefits	Beneficial for healthy eye, prevent alzheimer’s disease, prevent colitis, cure colon inflammation and ulcers, antioxidant benefits, supports a healthy metabolism, prevents muscle spasms and pain, thickens hair, bone health, apricot scrub, acne
Calories in 1cup (165 gm.)	79 Kcal
It is said that	It is used medically in Vietnam for the treatment of respiratory and digestive illnesses. In India, apricot is used in Unani medicine as an anti-diarrheic, anti-pyretic, emetic, anthelmintic, in liver diseases and piles. Apricot seed is utilized for cough, phlegm and common cold in Korea. Seed oil of Apricot greases the intestine and creates laxative action. The flowers are tonic, endorsing fertility in women. The inner bark and the root are used for the treatment of poisoning. Root decoction is also used to calm inflamed and annoyed skin problems and also used in the cure of asthma, acute or chronic bronchitis, coughs. Dried apricots are occasionally used to relieve constipation or encourage diarrhea because of their high.
Precautions	Since there are no dangers of apricots yet some people may have allergic reactions. People with kidney stones problems must limit the consumption of apricot because of tiny presence of oxalates. Due to the presence of amygdalin, the excess consumption controls the nervous system depression. Respiratory failure is caused due to excessive consumption of apricot. Gastric disorder is caused due to consumption of Raw and unripe apricots.
How to Eat	Whole or halved apricots coated lightly with honey on skewers and grilled are fabulous. The fruit can be frozen, preserved and canned. Outstanding jams, sauces, jellies, puree, juice, drinks and nectar are made from apricot. Apricot jams are fabulous along with toast. Apricot nectar or juice is an outstanding and nutritious drink. Dried apricots are nutritious and delicious and are excellent snacks. Apricots fruits both fresh and dried or sauces can be used in wide array of desserts, custard tart, pancakes, cakes, pies bread, muffins, croissant, crumble, and many more. Apricots are superb along with low fat cottage cheese.
Other Facts	Apricot is also used as an ornamental plant. Its flowers offer worthy foraging for bees creating good honey. Apricots kernels are used in the production of aroma perfumes, oils, benzaldehyde, cosmetics and active carbon. Apricot seed offers eatable, semi-drying oil which has been used for lighting. Agricultural implements are manufactured from the hard, durable wood.

Apricot (Prunus armeniaca) Scientific Classification

Scientific name	Prunus armeniaca
Kingdom	Plantae
Subkingdom	Tracheobionta
Order	Rosales
Family	Rosaceae
Genus	Prunus L
Species	Prunus armeniaca L.
Super division	Spermatophyta
Division	Magnoliophyta
Class	Magnoliopsida
Sub Class	Rosidae

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