Apricot
The apricot (Prunus armeniaca) is a member of the rose family (Rosaceae) that also includes the plum, peach and cherry. It is a stone fruit that develops from self-pollinating white flowers. A native of north eastern China, where it was discovered growing wild on the mountain slopes, the fruit was introduced to Persia and Armenia by Chinese silk traders. It then had a long history of cultivation in Armenia, which gave it the name Prunus armeniaca orArmenian plum. Alexander the Great is believed to have taken the apricot to southern Europe and introduced it to Greece in the 4th century B.C. From here, it went on to Rome. The Romans then popularised the fruit all over their empire. By the mid-16th century, the apricot had gained respectability and could be found in the gardens of noblemen throughout Europe. European settlers carried it to other parts of the world, and by the 18th century, apricots were growing in orchards in the USA, South Africa, New Zealand and Australia.
Today, the world’s leading apricot producers are Turkey, Iran, Italy and France. In India, the fruit is grown commercially in the hills of Himachal Pradesh, Jammu and Kashmir, Uttar Pradesh and to a limited extent in the hills of the north-east.
The apricot tree is small to medium-sized, ranging in height from 10 to 25 feet, with a spreading canopy. It starts bearing fruit at the age of 5years, attains full maturity at 7 to 10 years, and continues to yield fruit for about 30 to 35 years. The leaves are oval with pointed tips and finely serrated margins, dark green on top and yellowish green beneath. Flowers are white to light pink in colour, and grow singly or in pairs. The fruit has a soft and downy skin, ranging in colour from pale yellow to red, and may be round or oval.
A highly nutritious fruit, the apricot is rich in vitamin A, vitamin C, potassium, iron, calcium, and dietary fibre. It is an excellent source of beta-carotene, an antioxidant that plays a key role in fighting disease. An additional benefit is that it is low in fat, calories and sodium.
The apricot is an extremely versatile fruit that may be eaten fresh as it is or cooked, dried, canned or frozen, and served in numerous ways in sweet or savoury dishes. It is processed into jams, jellies, beverages, sauces and candybars and used in numerous desserts such as cakes, pies, tarts, ice-cream, smoothies, sorbets and milkshakes. In Turkey, the flesh is dried and made into thin sheets, which are melted down later for use in cooking. In the Middle East, apricots are used to add sweetness to spicy dishes like pilaffs. In South Africa, the fruit is salted, sun-dried and then pressed in sugar to make an unusual preserve called meebos. In India, khubani ka meetha, a rich dessert made of dried apricots and cream, is a popular delicacy in Hyderabadi cuisine, commonly served at weddings. Apricot seeds or kernels are used as a low-cost substitute for almonds in confectionery. They are used likewise in amaretto, an Italian liqueur, and biscotti, a type of biscuit popular in Italy.
Apricot oil, which has a softening effect on the skin, is used in cosmetics and medicines. The leaves are used to make dye. Apricot wood is handsome and durable, and is used to make agricultural implements.
