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    Apricot Facts

    By SylviaApril 22, 2016Updated:February 23, 2018No Comments7 Mins Read
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    Apricot FactsApricot 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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