Apricot Fruit - Dried

Botanical Name: Prunus armeniaca

Common Name:

• English:  Abricot, Abricot Sec, Albaricoque, Amygdalus armeniaca, Apricot Fruit, 
• Also, known as:  Apricot Fruit Juice, Apricot Juice, Armeniaca, Armeniaca vulgaris, Armenian Plum, Damasco, Dried Apricot, Fruit de l'Abricotier, Jardalu, Jus d'Abricot, Prunus armeniaca, Urumana, Urmanam.

Origin: Turkey

Harvested: Cultivated

Parts Used: Fruit                                                             

General Information:

Apricot, sometimes known as Armenian plum (derived from a mistaken belief of an Armenian origin), is the common name of Prunus armeniaca L./Armeniaca vulgaris L. The name apricot derives from the Arabic al-birquq through Byzantine Greek berikokkia from Latin malum praecoquum – early ripening fruit. The Latin Prunus armeniacum is a reference to an early believed origin in Armenia, which is one of the places where these trees are wild.

Apricot is a deciduous tree up to 10 m with broad ovate leaves, self-fertile white – rarely pink – flowers produced singly or in pairs before the leaves in spring. Some cultivars are self-compatible while are others are self-incompatible. Wild forms are fully interfertile with cultivated populations. Apricots are grown for their large fleshy fruit, a drupe with glabrous or pubescent yellow to orange exocarp and a soft mesocarp. The endocarp is lignified and slightly grainy on the outer surface. 

 Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.