Country of origin: Turkey
Full of fragrance and sweet, golden-orange apricots are another summer season delicacies of Asian origin. These much-prized fruits were first brought to the Europe by Greeks, who named them as “golden eggs of the sun."
Botanically, the fruit is closely related to peaches and nectarine; sharing with them in the broader Rosaceae family of fruit-trees in the genus; Prunus. Scientific name: Prunus armenia. Today, some of the main producing regions of this fruit are Turkey, Iran, Italy, France, Spain, Syria, Greece, and China.
Apricot is a medium-sized deciduous tree that grows best in well-drained mountain slope soils. During the spring, it bears plenty of beautiful pinkish-white flowers that attract bees. The fruits have almost uniform size, 4-5 cm in diameter, and weigh about 35 g. In structure; the fruit is a drupe, consisting of a centrally located single pit surrounded by crunchy, aromatic edible flesh. The seed enclosed in a hard stony shell often called as "stone."
Fresh, ripe apricots have a sweet flavor similar to plums. Sundried organic apricots are nutritiously denser than fresh ones, although they have less in vitamin-C content. Its seed-kernel is also edible and taste like that of almond nut. Oil extracted from these kernels employed in cooking.
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