The Apricot is actually yellow-colored orange fruit that belongs to the family of Rosacea or Prunus. It is small in size, when it fully matures its size range between 1.5 cm to 2.5 cm. Velvet-like skin has colored whole fruit which is soft and smooth in touch along with good looking hairy cover. It is available in both fresh as well as dried forms. It can be consumed in any form according to your wish but both forms are equally healthy and nutritious. Rich in vitamin A, beta-carotene, and other carotenoids, apricots are excellent for promoting eye health. Lutein helps to support retina and lens health, while carotenoids and vitamin E support overall vision. Apricot nutrients also help to reduce the risk of macular degeneration and cataracts.

Apricots and peaches are stone fruits that bear similar coloring and shapes but differ in size and flavor. Peaches are sweeter and juicier, whereas apricots have a slightly tart flavor. Whichever you choose, both are excellent sources of many nutrients and can be incorporated into many dishes, desserts, and jams.

Dried fruits like dates, apricots, raisins and sultanas are safer foods to include in a diabetes diet as opposed to starchy foods such as white bread, revealed a new study published in the journal Nutrition and Diabetes. “People often worry about sources of sugar, and fruits are one of them.

Apricot scientifically known as ‘Prunus Armeniaca are juicy and delicious fruits that belongs to the genus: prunus of the Rosaceae family includes Peaches, Nectarines, Plums, and Cherries. Apricot is also called Chinese Almond, Common Apricot, and Siberian Apricot. Apricots exist in different colors and sizes of over 1000 varieties, some popular varieties are Chinese, gold cot, Tilton, Wenatchee, etc. The Apricot is a drupe, meaning its fleshy fruit surrounds a single hard seed. Fruits are usually of medium size, between 4- 5 cm in diameter, globose to oval larger in some modern varieties. The flesh is firm and juicy. The fruit’s peel is smooth, with natural short hair. Fruits’ colors are pale green while young turning fleshy, succulent, white, yellow, or orange-colored often tinged red on the side due to exposure to the sun while mature. Apricots are believed to have originated in China and possibly also Korea and Japan since then and have been grown all over the world. The orange-colored fresh and juicy taste of the Apricot makes it refreshing to eat on a hot summer day.

Name	Apricots
Scientific Name	Prunus armeniaca
Native	China (Qinghai, Gansu, Shaanxi, Hebei, Liaoning) and maybe also Korea and Japan. Local farming in China dates back over 3,000 years ago. It was distributed to Asia Minor and was presented to Europe from Greece and Italy by the Romans. English travelers introduced the Apricot into North America and California by Spanish missionaries.
Common/English Name	Apricot, Chinese Almond, Common Apricot, Siberian Apricot, golden eggs of the sun
Name in Other Language	Albanian: Kajsi Argentina: Damasco Armenian: Tziran Bosnian: Kajsija Brazil : Abricó, Damasco, Damasqueiro( Portuguese ) Catalan: Alberto Chile: Damasco Chinese : Ku Xing Ren, Xing, Xing Xin Shu Croatian: Kajsija Czech : Meruňka, Meruňka Obecná Danish : Abrikos, Almindelig Abrikos Dutch: Abrikoos Eastonian : Aprikoos, Harilik Aprikoosipuu Esperanto: Abrikoto Finnish: Aprikoosi French : Abricotier, Abricotier Commun German : Aprikose, Aprikosenbaum, Marille Greek: B e r ί k o k o Haitian: Zabriko Hungarian : Kajszibarack, Sárgabarack Icelandic: Apríkósa Iran: Zard-ālū Irish: Aibreog Italian : Abricocco Comune, Albicocco, Armenillo Japanese: Anzu Korean : Sal-Goo, Hoeryngbaeksalkunamu Kurdish : Mijmij, Qeysî, Zerdelî, Hêrûg Latvian: Aprikoze Lithuanian: Abrikosas Maltese: Berquqa Norwegian: Apricots Polish: Morela Portuguese : Damasco, Damasci Italbrac, Damasqueiro Roman : Kajsija, Zerdelica Romanian: Caisă; Russian : Abrikos Obyknovennyj; Slovenia : Marelica, Marhuľa Obyčajná; Spanish : Albaricoque, Albaricoquero, Albercoquer, Chabacano, Chabacano Italbrac Mexico, Damasco, Damasquino, Damasquillo; Swedish: AprikosTurkish: Kayisi
Plant Growth Habit	Tree size: Small- to medium-sized tree, Trunk: up to 40 cm (16 in) in diameter and a dense, spreading canopy
Growing Climate	Slightly more cold-hardy than the peach, tolerating winter temperatures as cold as −30 °C (−22 °F) or lower if healthy.
Soil	Prefer well-drained soils with a pH of 6.0 to 7.0, mountainous slope soils
Plant Size	8–12 m (26–39 ft.) tall,
Bark	Grayish brown, longitudinally splitting bark
Branchlets	Young  branchlets are reddish-brown and lenticellate
Leaf	Ovate, 5–9 cm (2.0–3.5 in) long and 4–8 cm (1.6–3.1 in) wide, with a rounded base, a pointed tip, and a finely serrated margin.
Flowering Season	During the spring
Buds	Purplish red, ovoid, glabrous or puberulous
Flower	2–4.5 cm (0.8–1.8 in) in diameter, with five white to pinkish petals; bisexual, produced singly or in pairs in early spring
Fruit Shape and Size	Drupe alike to a small peach, totally matured fruit can be between 1.5 cm to 2.5 cm & 4-5 cm in diameter, from yellow to orange, frequently tinged red on the side most exposed to the sun; its surface can be smooth (botanically described as glabrous) or velvety along with very short hairs
Fruit Weight	Around 35 g
Fruit Color	Pale green when young which turns into fleshy, succulent, white, yellow or orange colored outer layer after mature
Flesh Color	Usually firm and not very juicy, crunchy
Fruit Peel	Thin outer skin
Flavor/Aroma	Sweet flavor similar to plums
Fruit Taste	Range from sweet to tart
Seed	Seed is surrounded in a hard, stony shell, often called a “stone”, with a grainy, smooth texture
Varieties/Types	Chinese Apricot, Gold Cot, Tilton, Wenatchee, Goldbar, Gold Kist, Tomcat, Autumn Glo Apricot, Autumn Glo Apricot, Blenheim (Royal) Apricot, Bongo Fruiting-Flowering Apricot Prunus mume ‘Bongo’, Brittany Gold Apricot, Canadian White Blenheim Apricot, Early-Autumn Apricot, Flavor Giant Apricot, Flora Gold Apricot, Harcourt Apricot, Harlow Apricot, Hunza Apricot, Katy Apricot, Model Fruiting-Flowering Apricot Prunus mume ‘Mokel’, Moorpark Apricot, Nugget Apricot, Patterson Apricot, Perfection Apricot, Pixie-Cot Miniature Apricot, Puget Gold Apricot, Rival Apricot, Royal Rosa Apricot
Season	Available during  May through August
Major Nutrition	Nutrients: Protein 2.31 g (4.62%), Total Dietary Fiber 3.3 g (8.68%), Total lipid (fat) 0.64 g (1.83%), Carbohydrate 18.35 g (14.12%) Vitamins: Vitamin A 158 µg (22.57%), Vitamin C 16.5 mg (18.33%), Vitamin E 1.47 mg (9.80%), Vitamin B5 0.396 mg (7.92%), Vitamin B6 0.089 mg (6.85%), Vitamin B3 0.99 mg (6.19%), Vitamin B2 0.066 mg (5.08%), Vitamin K 5.4 µg (4.50%), Vitamin B1 0.05 mg (4.17%), Vitamin B9 15 µg (3.75%),Minerals: Copper 0.129 mg (14.33%), Potassium 427 mg (9.09%), Iron 0.64 mg (8.00%), Manganese 0.127 mg (5.52%), Phosphorus 38 mg (5.43%), Magnesium 16 mg (3.81%), Zinc 0.33 mg (3.00%), Calcium 21 mg (2.10%)Amino Acids: Tryptophan 0.025 g (5.68%), Lysine 0.16 g (4.78%), Phenylalanine and Tyrosine 0.134 g (4.61%), Threonine 0.078 g (4.43%), Isoleucine 0.068 g (4.07%), Valine 0.078 g (3.69%), Histidine 0.045 g (3.65%),Leucine 0.127 g (3.44%),
Health Benefits	Beneficial for healthy eye, prevent Alzheimer’s disease, prevent colitis, cure colon inflammation and ulcers, antioxidant benefits, supports a healthy metabolism, prevents muscle spasms and pain, thickens hair, bone health, apricot scrub, acne
Calories in 1cup (165 gm.)	79 Kcal
It is said that	It is used medically in Vietnam for the treatment of respiratory and digestive illnesses. In India, apricot is used in Unani medicine as an anti-diarrheic, anti-pyretic, emetic, anthelmintic, in liver diseases and piles.  Apricot seed is utilized for cough, phlegm and common cold in Korea. The seed oil of Apricot greases the intestine and creates laxative action. The flowers are tonic, endorsing fertility in women. The inner bark and the root are used for the treatment of poisoning. Root decoction is also used to calm inflamed and annoying skin problems and is also used in the cure of asthma, acute or chronic bronchitis, and coughs. Dried apricots are occasionally used to relieve constipation or encourage diarrhea because of their high.
Precautions	Since there are no dangers of apricots yet some people may have allergic reactions. People with kidney stone problems must limit the consumption of apricot because of the tiny presence of oxalates. Due to the presence of amygdalin, excess consumption controls the nervous system’s depression. Respiratory failure is caused due to excessive consumption of apricot. The gastric disorder is caused due to consumption of Raw and unripe apricots.
How to Eat	Whole or halved apricots coated lightly with honey on skewers and grilled are fabulous. The fruit can be frozen, preserved, and canned. Outstanding jams, sauces, jellies, puree, juice, drinks, and nectar are made from apricot. Apricot jams are fabulous along with toast. Apricot nectar or juice is an outstanding and nutritious drink. Dried apricots are nutritious and delicious and are excellent snacks. Apricots fruits both fresh and dried or sauces can be used in a wide array of desserts, custard tart, pancakes, cakes, pies bread, muffins, croissant, crumble, and many more. Apricots are superb along with low-fat cottage cheese.
Other Facts	Apricot is also used as ornamental plant. Its flowers offer worthy foraging for bees creating good honey. Apricots kernels are used in the production of aroma perfumes, oils, benzaldehyde, cosmetics, and active carbon. Apricot seed offers eatable, semi-drying oil which has been used for lighting. Agricultural implements are manufactured from hard, durable wood.

Apricot (Prunus armeniaca) Scientific Classification

Apricots tree is a small to medium-sized tree 4–8 m tall with a dense, spreading, round shade with grayish-brown bark. It is slightly more cold-hardy compared to peach. It can tolerate a winter temperature of nearly about -30^oc. The apricot tree prefers well-drained soil with a pH of 6.0 to 7.0. Leaves are usually oval about 5-9 cm long and 4-8 cm wide with a round base and pointed tips. Different cultivars are grown throughout the world with different sizes, colors, and growth characteristics. Normally flowers have white to pinkish petals, and are bisexual single or paired about 2-4.5 cm in diameter.

History

Although the history of apricots is fairly unclear because of the widespread prehistoric cultivation, yet have been considered to be the northern, north-eastern, and north-western provinces of China and maybe Japan and Korea. Before 3,000 years ago, domestic cultivation was done in China. Then after it spread towards Asia and also was introduced to Europe from Greece and Italy by Romans. Similarly, English travelers introduced Apricot to North American and Spanish missionaries in California. It is extensively grown in Eurasia and America. Today Apricot is cultivated throughout the world with climates that support it

Nutritional Value

Fresh Apricots are a good source of several vitamins. A cup of sliced Apricots 165 grams supplies 22.57% of Vitamin A, 18.33% of Vitamin C, 9.80% of Vitamin E, and 7.92% of Vitamin  B5, the recommended daily intake according to U.S. Department of Agriculture data. Vitamin C is essential to the formation, growth, maintenance, and repair of all bodily tissues, including skin, blood vessels, bones, and teeth. Apricots also contain significant amounts of nutrients and minerals including Dietary Fieber 8.68%, Copper 14.33%, Potassium 9.08%, Iron 8%, Manganese 5.52%, and small amounts of several other nutrients, including calcium, iron and potassium, zinc, Tryptophan etc.

Apricots health benefits

1. Beneficial for healthy Eye

Research shows that Vitamin A is needed to form rod cells (rhodopsin) of the eyes, Rhodopsin is made up of vitamin A as 11-cis retinal and the protein opsin these Rod Cells vital role in human vision health. Since Apricots are rich in vitamin A, it is good for improving eyesight. Deficiency of Vitamin A can result in thickening of the cornea and ultimately blindness. Glaucoma, macular degeneration, and cataracts have been shown to decrease with the normal consumption of Apricots and other similar fruits.

2. Prevent Alzheimer’s disease

Apricot is loaded with many essential nutrients, vitamins, and minerals so it is regarded as a powerhouse of healing properties and the richest source of Vitamin C. A single service of sliced Apricot 165 g has more than 22% of the vitamin C requirement of the body. Many Scientific researchers have concluded that problems like cognitive decline, forgetfulness, and lack of orientation are the symptoms of Alzheimer’s disease. The research discovered that the serum concentration of the antioxidants vitamin C in addition to beta-carotene is noticeably lower in patients with mild dementia than in control persons.(1)

3. Prevent colitis

The indigestible portion of all plant-based foods which is also called dietary fiber thrusts its way from most of the digestive tract untouched, performing as a type of interior broom. As soon as it arrives in the colon, bacteria convert it into energy as well as a compound known as ‘short-chain fatty acids. It is known to alleviate the sign of Colitis, an inflammation in the Gut. A single cup serving of Apricot has nearly 8.68% of the daily required intake. It is said that due to their high fiber-to-volume ratio, dried apricots are occasionally utilized to relieve constipation or encourage diarrhea.(2)

4. Cure colon inflammation and ulcers

Apricot kernel has numerous dietary supplements like antioxidant, anti-inflammatory, and pharmacologic properties which are beneficial for colitis. The research concluded that apricot kernel extracts heal colon inflammation and ulcers. Apricot kernel has been traditionally used to treat inflammations and dermatitis and is also used as a carminative agent. Apricot kernel seed oil has been used as a laxative to increase bowel movements and also used as an ear drop to cure ear inflammation otitis and tinnitus.(3)

5. Antioxidant benefits

Apricot contains very high vitamin A, which acts as a moderate antioxidant. Beyond that, it purifies the body simply by increasing the function of the kidneys. Vitamin A has long been associated with eye health, and including enough vitamin A to your daily diet can also boost your ability to see at night, as well as macular degeneration. A single cup serving of Apricot (165 g) has 22.57% of the daily required intake.

6. Supports a Healthy Metabolism

Copper contained in apricots plays a vital part in up to 50 different metabolic enzyme reactions that take place within the body every day. Copper is essential for the smooth functioning of the nervous system, cardiovascular system, digestive system, and almost every other part of the body too due to its effect on metabolic processes. Sluggish metabolisms, low energy levels, and other signs of poor metabolic health are the result of Copper deficiency. A single cup serving of Apricot (165 g) has 14.33% of the daily required intake.

7. Prevents Muscle Spasms and Pain

Potassium is essential for muscle relaxation. Low Potassium may result in cramps, pain, muscle spasms, fatigue trouble exercising, and also result in weight gain. Therefore apricots must be included in our daily diet plan so we can remain active and healthy without pain. A single cup serving of Apricot (165 g) has 9.09% of the daily required intake. It is said that a root decoction is also used to soothe inflamed and irritated skin conditions and also used to cure asthma, acute or chronic bronchitis, and coughs.

8. Thickens Hair

Apricot has loaded with Vitamin E a powerful antioxidant; it helps to decrease environmental damage to your hair.  Vitamin E oil can preserve the natural moisture in your skin, which will help your scalp from becoming dry and flakey. Similarly, the oil will also make hair look healthier and fresher. Therefore apply a few drops of Vitamin E oil in your hair if your hair looks dry and dull.

9. Bone health

Apricots contain a noticeable amount of bone strengthened minerals such as copper (14.33%), Potassium (9.09%), Phosphorous(5.43%), Iron (8%), Manganese (5.52%), Magnesium (3.81%), and Calcium (2.10 %) which helps to make the bone healthy and strong. The apricots help in the healthy development of bones by restricting the various age-related conditions.

10. Apricot scrub

The fine lines and wrinkles can be discarded by the exfoliating action in an apricot scrub. It also helps to remove the dead skin cells. The new and lighter skin cells are revealed. It also helps to get rid of skin blemishes.

11. Acne

The skin conditions such as acne and redness can also be treated with apricot oil. The acne and pimples can be cured by applying the paste of apricot. Eczema, sunburn, and scabies can be treated with apricot leaf juice. The blackhead is reduced and prevents the occurrence of acne by using apricot scrub as it cleanses the skin and unclogs the pores.

Other Traditional uses and benefits of Apricots

• Apricot is used medicinally in Vietnam in the treatment of respiratory and digestive diseases.
• In India, apricot is used in Unani medicine as an anti-diarrhoeic, anti-pyretic, emetic, anthelmintic, liver diseases, and piles.
• In Korea, the apricot seed is used for cough, phlegm, and the common cold.
• In Europe, apricots were long considered an aphrodisiac.
• The seed oil is an analgesic, anthelmintic, antiasthmatic, antispasmodic, antitussive, demulcent, emollient, expectorant, pectoral, sedative, and vulnerable.
• Apricot has been spuriously claimed to have a positive effect in the treatment of cancer, but there is refuted scientific evidence to have no such benefits. Further research is needed to conclude.
• It is said that the flowers are tonic, promoting fecundity in women.
• The inner bark and/or the root are used for treating poisoning.
• Necessary minerals, vitamins, water, and calories are provided by an apricot to those suffering from fever. It helps to detoxify organs and systems. It has an anti-inflammatory and soothing effect. It also reduces the inflammation caused by gout or arthritis.
• The massage with apricot oil helps to balance the nervous system and keeps the skin healthy. Those who have sensitive skin should consult the doctor before using it.
• One can make the hair soft and shiny by applying the apricot oil regularly. The apricot oil is massaged to the scalp helps to nourish the roots as well as condition it. It helps to encourage hair growth and follicles.
• The scalp conditions such as eczema, dandruff, psoriasis, and itchy scalp are treated with the apricot kernel oil.

How to Eat

• Both fresh or dried Apricots fruits can be used in a wide array of desserts – pancakes, ice cream, cakes, bread, muffins, croissant, milk-shakes, apricot fruit bars, pies, apricot coconut candy balls, crumble, custard tart, strudel, flan, smoothies, and apricot cream.
• Apricot nectar or juice that is available in cans or bottles is an excellent and nutritious drink.
• Ripe apricots are wonderful when consumed fresh or somewhat chilled on their own or in fruit salads.
• Whole or even halved apricots covered lightly along with honey on skewers and grilled are magnificent.
• Outstanding jams, juice, sauces puree, nectar, drinks, and jellies can be made from Apricots. Apricot jams are wonderful with toast.
• Puree can be made into sauces which are excellent with cold cuts or in meat sandwiches.
• Dried apricots are nourishing and wonderful and therefore are outstanding snacks.
• Apricots are excellent with low-fat cottage cheese.

Other Facts

• The Apricot is also used as an ornamental plant.
• Its flowers are good for bees to produce good honey.
• Cosmetics, oils, aroma perfumes, active carbon, and benzaldehyde are manufactured from Apricots kernels.
• Edible, semi-drying oil is made from Apricot seed that has been used for lighting.
• Green and dark grey-green dyes can be achieved from the leaves and fruit respectively.
• Agricultural implements are manufactured from the hard, durable wood of Apricot Trees.

Precautions:

• The pure substance of Apricot is almost harmless to humans, but on hydrolysis, it produces hydrocyanic acid, known very rapidly acting poison therefore it must be used with caution.
• Since there are no particular side effects of consuming apricot moderately, few people might have allergies.
• People with kidney stones must limit the consumption of apricot because of the presence of oxalates.
• Because of Amygdalin, excess consumption of apricot is not recommended as it might result in nervous system depression.
• Consumption of Unripe or Raw apricots may result in gastric disorders.
• Respiratory failure is noticed in some people who have consumed an excessive amount of Apricot.

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