Botanical Name: Prunus armeniaca
- 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.
Parts Used: Fruit
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.
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