apricot
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Article
21 sectionsContents
- Etymology
- Description
- Taxonomy
- Cultivation
- Origin and domestication
- Cultivation practices
- Pests and diseases
- Production
- Toxicity
- Uses
- Fruit
- Kernel
- Nutrition
- Phytochemicals
- Dried apricots
- Wood
- In culture
- Gallery
- See also
- References
- External links
An apricot (, ) is a fruit, or the tree that bears the fruit, of several species in the genus Prunus. Usually an apricot is from the species Prunus armeniaca, but the fruits of the other species in Prunus sect. Armeniaca are also called apricots. In 2023, world production of apricots was 3.7 million tonnes, led by Turkey with 20% of the total.
Prunus armeniaca was domesticated in ancient times in Central Asia and China. Cultivation of the tree then spread across Eurasia and to North Africa and Japan. The fruit is consumed both fresh and dried. Apricots are used in dishes including cakes, tarts, and jam, and in savoury dishes, for example in stuffing. In Austria, they are the basis of Marillenknödel, sweet apricot dumplings.