Apricot: Difference between revisions

Latest revision as of 17:37, 22 October 2025

Template:Short description Template:Good article Script error: No such module "about". Template:Use American English Template:Automatic taxobox

An apricot (Template:IPAc-en, Template:IPAc-en) 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.^[1] In 2023, world production of apricots was 3.7 million tonnes, led by Turkey with 20% of the total.^[2]

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.

Etymology

Apricot first appeared in English in the 16th century as abrecock from the Middle French Script error: No such module "Lang". or later Script error: No such module "Lang".,^[3] from Spanish albaricoque and Catalan Script error: No such module "Lang"., in turn from Arabic Script error: No such module "Lang".Template:Lrm (Script error: No such module "Lang"., Template:Gloss), from Byzantine Greek Script error: No such module "Lang". (Script error: No such module "Lang"., Template:Gloss), derived from late Greek Script error: No such module "Lang". (Script error: No such module "Lang"., Template:Gloss) from Latin [Script error: No such module "Lang". (Template:Gloss)] Script error: No such module "Lang". (Script error: No such module "Lang"., Template:Gloss).^[4]^[5]^[6]

File:Apricot Etymology Map.svg

Map of the etymology of "apricot" from Latin via Late and Byzantine Greek to Arabic, Spanish and Catalan, Middle French, and so to English

Description

The apricot is a small tree, up to Template:Convert tall, with a round canopy and a spread similar to its height. The flowers are white or pinkish, about Template:Convert wide, appearing before the leaves early in the spring. The fruit is a succulent orange-yellow drupe (a stonefruit) tinged with red.^[7] The single seed (kernel or stone) is enclosed in a hard shell (exocarp).^[8]

Tree

Tree
Leaves

Leaves
Flowers

Flowers
Apricot kernel (exocarp and seed)

Apricot kernel (exocarp and seed)

Taxonomy

Apricots are species belonging to Prunus sect. Armeniaca. The taxonomic position of P. brigantina is disputed. It is grouped with plum species according to chloroplast DNA sequences,^[9] but more closely related to apricot species according to nuclear DNA sequences.^[10]

Prunus armeniaca – common apricot, widely cultivated for its edible fruit and kernel
Prunus brigantina – Briançon apricot, native to Europe, cultivated for its edible fruit and oil-producing kernel
Prunus cathayana – native to Hebei
Prunus × dasycarpa – purple apricot, cultivated in Central Asia and adjacent areas for its edible fruit
Prunus hongpingensis – Hongping apricot, native to Shennongjia, cultivated for its edible fruit
Prunus hypotrichodes – native to Chongqing
Prunus limeixing – cultivated in northern China for its edible fruit
Prunus mandshurica – Manchurian apricot, native to Northeast Asia, cultivated for its kernel, the fruits of some cultivars edible
Prunus mume – flowering apricot, native to southern China, widely cultivated for its beautiful blossom and edible fruit
Prunus sibirica – Siberian apricot, native to Siberia, Mongolia, northern China, and Korea, cultivated for its kernel
Prunus zhengheensis – Zhenghe apricot, native to Fujian

Cultivation

Origin and domestication

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The most commonly cultivated apricot Prunus armeniaca was known in Armenia during ancient times, and has been cultivated there for so long that it was previously thought to have originated there, hence the epithet of its scientific name.^[11] However, this is not supported by genetic studies, which instead confirm the hypothesis proposed by Nikolai Vavilov that domestication of P. armeniaca occurred in Central Asia and China.^[12]^[13] The domesticated apricot then diffused south to South Asia,^[12] west to West Asia (including Armenia), Europe and North Africa, and east to Japan.^[13]

Cultivation practices

Apricots have a chilling requirement of 300 to 900 chilling units. A dry climate is good for fruit maturation. The tree is slightly more cold-hardy than the peach, tolerating winter temperatures as cold as Template:Convert or lower if healthy, with large differences between cultivars.^[14] They are hardy in USDA zones 5 through 8. A limiting factor in apricot culture is spring frosts: They tend to flower very early (in early March in western Europe), and spring frost can kill flowers or before flower buds in different stages of development.^[14] Furthermore, the trees are sensitive to temperature changes during the winter season. In China, winters can be very cold, but temperatures tend to be more stable than in Europe and especially North America, where large temperature swings can occur in winter. Hybridization with the closely related Prunus sibirica (Siberian apricot; hardy to Template:Convert but with less palatable fruit) offers options for breeding more cold-tolerant plants.^[15] They prefer well-drained soils with a pH of 6.0 to 7.0.^[16]

Apricot cultivars are usually grafted onto plum or peach rootstocks. The cultivar scion provides the fruit characteristics, such as flavor and size, but the rootstock provides the growth characteristics of the plant. Some of the more popular US apricot cultivars are 'Blenheim', 'Wenatchee Moorpark', 'Tilton', and 'Perfection'. Some apricot cultivars are self-compatible, so do not require pollinizer trees; others are not: 'Moongold' and 'Sungold', for example, must be planted in pairs so they can pollinate each other.^[17]

Plant breeders have created what is known as a "black apricot" or "purple apricot", (Prunus dasycarpa), a hybrid of an apricot and the cherry plum (Prunus cerasifera). Other apricot–plum hybrids are variously called plumcots, apriplums, pluots, or apriums.^[18]

David Packard's apricot orchard in Los Altos Hills, preserved by the David and Lucile Packard Foundation, is one of the few remaining in Santa Clara County, where apricots were a major crop before the urban sprawl of Silicon Valley.

David Packard's apricot orchard in Los Altos Hills, preserved by the David and Lucile Packard Foundation, is one of the few remaining in Santa Clara County, where apricots were a major crop before the urban sprawl of Silicon Valley.
Preparing apricots at Alchi Monastery, Ladakh, India

Preparing apricots at Alchi Monastery, Ladakh, India
Drying apricots (Fergana, Uzbekistan)

Drying apricots (Fergana, Uzbekistan)

Pests and diseases

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Diseases of apricots vary with climate. In California's hot Central Valley, pit burn, a condition of soft and brown fruit around the pit, is common.^[19] Bacterial diseases include bacterial spot and crown gall. Fungal diseases include brown rot caused by Monilinia fructicola late in the season. In periods of heavy rain, the flowers can suffer from blossom wiltwhere the flowers and young shoots turn brown and die; the twigs die back in a severe attack. Dieback of branches in the summer around pruning wounds can be caused by the fungus Eutypa lata.^[20]^[21] Other fungal diseases are black knot, Alternaria spot and fruit rot, and powdery mildew.^[22] Unlike peaches, apricots are not affected by leaf curl, and bacterial canker (causing sunken patches in the bark, which then spread and kill the affected branch or tree) and silver leaf are not serious threats, which means that pruning in late winter is considered safe.^[20]

Template:Table alignment

Apricot production
2023, tonnesScript error: No such module "Check for unknown parameters".
Script error: No such module "flag".	750,000
Script error: No such module "flag".	500,545
Script error: No such module "flag".	318,475
Script error: No such module "flag".	207,190
Script error: No such module "flag".	200,566
World	3,728,155
Source: FAOSTAT of the United Nations^[2]Script error: No such module "Check for unknown parameters".

Production

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In 2023, world production of apricots was 3.7 million tonnes, led by Turkey with 20% of the total (table). Other major producers (in descending order) were Uzbekistan, Iran, Italy, and Algeria.^[2]

Malatya is the center of Turkey's apricot industry.^[23]

Toxicity

Apricot kernels (seeds) contain amygdalin, a poisonous compound. On average, bitter apricot kernels contain about 5% amygdalin and sweet kernels about 0.9% amygdalin. These values correspond to 0.3% and 0.05% of cyanide. Since a typical apricot kernel weighs 600 mg, bitter and sweet varieties contain, respectively, 1.8 and 0.3 mg of cyanide.^[24]

Uses

Fruit

Fresh apricots can be cooked in dishes such as cakes and tarts, or made into jam.^[25] Dried apricots can be used in similar ways, and included in stuffing for meat dishes, stews, granola, and muesli.^[26] In Austrian cuisine, Marillenknödel are dumplings stuffed with apricots, garnished with breadcrumbs fried in butter and dusted with sugar.^[27] In Mediterranean cuisine, a cooling drink is made by dissolving apricot paste in water.^[28] Barack is a Hungarian apricot brandy.^[29]

A lemon apricot flower tart

A lemon apricot flower tart
Apricot jam

Apricot jam
Syrian apricot paste

Syrian apricot paste
Marillenknödel, Austrian apricot dumpling

Marillenknödel, Austrian apricot dumpling
Candied apricots (anzu) on monaka wafers at Jindai-ji Temple in Tokyo, Japan

Candied apricots (anzu) on monaka wafers at Jindai-ji Temple in Tokyo, Japan
Barack apricot brandy

Barack apricot brandy

Kernel

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Due to their natural amygdalin content, culinary uses for the kernel are limited because of the risk of cyanide poisoning.^[30] Oil made from apricot kernels is safe for human consumption without treatment because amygdalin is not oil soluble. Ground up shells are used in cosmetics as an exfoliant.^[31] As an exfoliant, it provides an alternative to plastic microbeads.^[32] The kernels can be made into a plant milk.^[33]

Nutrition

Template:Stack begin Template:Nutritionalvalue Template:Stack end Template:Stack begin Template:Nutritionalvalue Template:Stack end

A raw apricot is 86% water, 11% carbohydrates, 1% protein, and less than 1% fat (table). In a reference amount of Template:Cvt, a raw apricot supplies 48 Calories and is a moderate source of vitamin A and vitamin C (11% each of the Daily Value, DV), with no other micronutrients in significant content (less than 10% DV, table).

Phytochemicals

Apricots contain phytochemicals, such as polyphenols, including catechins and chlorogenic acid.^[34] Taste and aroma compounds include sucrose, glucose, organic acids, terpenes, aldehydes and lactones.^[35]

Dried apricots

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Dried apricots are a type of traditional dried fruit. Dried apricots are 31% water, 63% carbohydrates, 4% protein, and contain negligible fat (table). When the water content of apricots is decreased by drying, the mass fraction of micronutrients is increased, such as for vitamin A, vitamin E, and potassium, each having higher contents than in raw fruit (DVs above 20%, table).

In culture

The apricot is the national fruit of Armenia, mostly growing in the Ararat plain.^[36]^[37] It is often depicted on souvenirs.^[38]

The Chinese associate the apricot with education and medicine. For instance, the classical word 杏壇 (literally: "apricot altar") (xìng tán 杏坛) which means "educational circle", is still widely used in written language. Zhuangzi, a Chinese philosopher in the fourth century BC, told a story that Confucius taught his students in a forum surrounded by the wood of apricot trees.^[39] The association with medicine in turn comes from the common use of apricot kernels as a component in traditional Chinese medicine, and from the story of Dong Feng (董奉), a physician during the Three Kingdoms period, who required no payment from his patients except that they plant apricot trees in his orchard upon recovering from their illnesses, resulting in a large grove of apricot trees and a steady supply of medicinal ingredients.^[40]

The short and unreliable apricot season in Egypt has given rise to the common Egyptian Arabic and Palestinian Arabic expression filmishmish ("in apricot [season]") or bukra filmishmish ("tomorrow in apricot [season]"), uttered as a riposte to an unlikely prediction, or as a rash promise to fulfill a request.^[41]^[42]

In Middle Eastern and North African cuisines, apricots are used to make Qamar al-Din (Template:Lit "Moon of the faith"), a thick apricot drink that is a popular fixture at Iftar during Ramadan. Qamar al-Din is believed to originate in Damascus, Syria, where the variety of apricots most suitable for the drink was first grown.^[43]^[44] In Jewish culture, apricots are eaten as part of the Tu BiShvat seder.^[45]

In the U.S. Marines it is considered exceptionally bad luck to eat or possess apricots, especially near tanks.This superstition has been documented since at least the Vietnam War and is often cited as originating in World War II. Even calling them by their name is considered unlucky,^[46]^[47] so they are instead called "cots",^[48] "Forbidden fruit" or "A-fruit".^[46]

American astronauts ate dried apricot on the Apollo 15 and Apollo 17 missions to the moon.^[49]

Gallery

Dried date, peach, apricot, and stones. From Lahun, Fayum, Egypt. Late Middle Kingdom. The Petrie Museum of Egyptian Archaeology, London

Dried date, peach, apricot, and stones. From Lahun, Fayum, Egypt. Late Middle Kingdom. The Petrie Museum of Egyptian Archaeology, London
Dried apricot, with dark color due to absence of sulfur dioxide treatment

Dried apricot, with dark color due to absence of sulfur dioxide treatment
Prunus sibirica (Siberian apricot; hardy to Template:Convert but with less palatable fruit)

Prunus sibirica (Siberian apricot; hardy to Template:Convert but with less palatable fruit)
Apricots drying on the ground in Cappadocia

Apricots drying on the ground in Cappadocia
Packaging apricot fruits in Uzbekistan

Packaging apricot fruits in Uzbekistan
Drying apricots, Uzbekistan

Drying apricots, Uzbekistan
'Kecskemét Rose' - a pale and juicy apricot cultivar

'Kecskemét Rose' - a pale and juicy apricot cultivar

References

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External links

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Apricot: Difference between revisions

Latest revision as of 17:37, 22 October 2025

Contents

Etymology

Description

Taxonomy

Cultivation

Origin and domestication

Cultivation practices

Pests and diseases

Production

Toxicity

Uses

Fruit

Kernel

Nutrition

Phytochemicals

Dried apricots

In culture

Gallery

See also

References

External links

Navigation menu

@@ Line 1: / Line 1: @@
 {{short description|Cultivated fruit}}
+{{good article}}
 {{About|the trees and their fruit}}
 {{use American English|date=March 2022}}
@@ Line 13: / Line 14: @@
 |}}
-An '''apricot''' ({{IPAc-en|us|ˈ|æ|p|ɹ|ɪ|k|ɒ|t|audio=En-us-apricot-2.ogg}}, {{IPAc-en|uk|ˈ|eɪ|p|ɹ|ɪ|k|ɒ|t|audio=En-uk-apricot.ogg}}) is a [[fruit]], or the tree that bears the fruit, of several species in the genus ''[[Prunus]]''.
+An '''apricot''' ({{IPAc-en|us|ˈ|æ|p|ɹ|ɪ|k|ɒ|t|audio=En-us-apricot-2.ogg}}, {{IPAc-en|uk|ˈ|eɪ|p|ɹ|ɪ|k|ɒ|t|audio=En-uk-apricot.ogg}}) 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.<ref name="Shi 2013">{{cite journal |last1=Shi |first1=Shuo |last2=Li |first2=Jinlu |last3=Sun |first3=Jiahui |last4=Yu |first4=Jing |last5=Zhou |first5=Shiliang |date=2013 |title=Phylogeny and classification of ''Prunus sensu lato'' (Rosaceae) |url=https://onlinelibrary.wiley.com/doi/abs/10.1111/jipb.12095 |journal=Journal of Integrative Plant Biology |volume=55 |issue=11 |pages=1069–1079 |doi=10.1111/jipb.12095 |pmid=23945216 |bibcode=2013JIPB...55.1069S |access-date=16 February 2021 |archive-date=28 January 2021 |archive-url=https://web.archive.org/web/20210128010507/https://onlinelibrary.wiley.com/doi/abs/10.1111/jipb.12095 |url-status=live |url-access=subscription}}</ref> In 2023, world production of apricots was 3.7 million [[tonne]]s, led by [[Turkey]] with 20% of the total.<ref name=faostat/>
-Usually an apricot is from the species ''[[Prunus armeniaca|P. armeniaca]]'', but the fruits of the other species in ''Prunus'' sect. ''Armeniaca'' are also called apricots.<ref name=":0">{{Cite journal|last1=Shi|first1=Shuo|last2=Li|first2=Jinlu|last3=Sun|first3=Jiahui|last4=Yu|first4=Jing|last5=Zhou|first5=Shiliang|date=2013|title=Phylogeny and classification of ''Prunus sensu lato'' (Rosaceae)|url=https://onlinelibrary.wiley.com/doi/abs/10.1111/jipb.12095|journal=Journal of Integrative Plant Biology|language=en|volume=55|issue=11|pages=1069–1079|doi=10.1111/jipb.12095|issn=1744-7909|pmid=23945216|bibcode=2013JIPB...55.1069S |access-date=2021-02-16|archive-date=2021-01-28|archive-url=https://web.archive.org/web/20210128010507/https://onlinelibrary.wiley.com/doi/abs/10.1111/jipb.12095|url-status=live|url-access=subscription}}</ref> In 2022, world production of apricots was 3.9 million [[tonne]]s, led by [[Turkey]] with 21% 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 [[cake]]s, [[tart]]s, and [[jam]], and in savoury dishes, for example in [[stuffing]]. In Austria, they are the basis of ''[[Marillenknödel]]'', sweet apricot dumplings.
 == Etymology ==
-[[File:Apricot Etymology Map.svg|thumb|upright=1.35|Map of the [[etymology]] of "apricot" from Latin via Late and Byzantine Greek to Arabic, Spanish and Catalan, Middle French, and so to English]]
-''Apricot'' first appeared in English in the 16th century as ''abrecock'' from the [[Middle French]] {{Lang|frm|aubercot}} or later {{Lang|frm|abricot}},<ref>"[http://www.cnrtl.fr/definition/abricot abricot (French)] {{Webarchive|url=https://web.archive.org/web/20170922135756/http://www.cnrtl.fr/definition/abricot |date=2017-09-22 }}".  Centre National de Ressources Textuelles et Lexicales.</ref> from Spanish ''[[wikt:albaricoque|albaricoque]]'' and [[Catalan language|Catalan]] {{lang|ca|a(l)bercoc}}, in turn from Arabic {{lang|ar|الْبَرْقُوق|rtl=yes}}{{lrm}} ({{lang|ar-latn|al-barqūq}}, {{gloss|the plums}}), from Byzantine Greek {{lang|grc|βερικοκκίᾱ}} ({{lang|grc-latn|berikokkíā}}, {{gloss|apricot tree}}), derived from late Greek {{Lang|grc|πραικόκιον}} ({{lang|grc-latn|praikókion}}, {{gloss|apricot}}) from Latin [{{lang|la|persica}} ({{gloss|peach}})] {{lang|la|praecocia'}} ({{lang|la|praecoquus}}, {{gloss|early ripening}}).<ref>{{cite Merriam-Webster|apricot}}</ref><ref>{{Cite American Heritage Dictionary|apricot}}</ref><ref>{{cite web |last=Dean |first=Sam |title=On the Etymology of the Word Apricot |date=9 May 2013 |url=https://www.bonappetit.com/test-kitchen/ingredients/article/on-the-etymology-of-the-word-apricot |publisher=Bon Appetit |access-date=22 October 2018 |archive-date=22 October 2018 |archive-url=https://web.archive.org/web/20181022154729/https://www.bonappetit.com/test-kitchen/ingredients/article/on-the-etymology-of-the-word-apricot |url-status=live }}</ref>
+''Apricot'' first appeared in English in the 16th century as ''abrecock'' from the [[Middle French]] {{Lang|frm|aubercot}} or later {{Lang|frm|abricot}},<ref>{{cite web |url=http://www.cnrtl.fr/definition/abricot |title=abricot |language=French |archive-url=https://web.archive.org/web/20170922135756/http://www.cnrtl.fr/definition/abricot |archive-date=22 September 2017 |publisher=Centre National de Ressources Textuelles et Lexicales}}</ref> from Spanish ''[[wikt:albaricoque|albaricoque]]'' and [[Catalan language|Catalan]] {{lang|ca|a(l)bercoc}}, in turn from Arabic {{lang|ar|الْبَرْقُوق|rtl=yes}}{{lrm}} ({{lang|ar-latn|al-barqūq}}, {{gloss|the plums}}), from Byzantine Greek {{lang|grc|βερικοκκίᾱ}} ({{lang|grc-latn|berikokkíā}}, {{gloss|apricot tree}}), derived from late Greek {{Lang|grc|πραικόκιον}} ({{lang|grc-latn|praikókion}}, {{gloss|apricot}}) from Latin [{{lang|la|persica}} ({{gloss|peach}})] {{lang|la|praecocia'}} ({{lang|la|praecoquus}}, {{gloss|early ripening}}).<ref>{{cite Merriam-Webster|apricot}}</ref><ref>{{Cite American Heritage Dictionary|apricot}}</ref><ref>{{cite web |last=Dean |first=Sam |title=On the Etymology of the Word Apricot |date=9 May 2013 |url=https://www.bonappetit.com/test-kitchen/ingredients/article/on-the-etymology-of-the-word-apricot |publisher=Bon Appetit |access-date=22 October 2018 |archive-date=22 October 2018 |archive-url=https://web.archive.org/web/20181022154729/https://www.bonappetit.com/test-kitchen/ingredients/article/on-the-etymology-of-the-word-apricot |url-status=live }}</ref>
+[[File:Apricot Etymology Map.svg|thumb|center<!--not to run into next section-->|upright=1.5|Map of the [[etymology]] of "apricot" from Latin via Late and Byzantine Greek to Arabic, Spanish and Catalan, Middle French, and so to English]]
 == Description ==
-{{more citations needed section |date=April 2025 }}
-The apricot is a small tree, {{convert|8|–|12|m|abbr=off}} tall, with a trunk up to {{convert|40|cm|abbr=off}} in diameter and a dense, spreading canopy. The [[leaf|leaves]] are [[leaf shape|ovate]], {{convert|5|–|9|cm|abbr=on|frac=2}} long, and {{convert|4|–|8|cm|abbr=on|frac=2}} wide, with a rounded base, a pointed tip, and a finely serrated margin. The [[flower]]s are {{convert|2|–|4.5|cm|abbr=on|frac=4}} in diameter, with five white to pinkish petals; they are produced singly or in pairs in early spring before the leaves. The fruit is a [[drupe]] (stonefruit) similar to a small [[peach]], {{convert|1.5|–|2.5|cm|abbr=on|frac=2}} diameter (larger in some modern [[cultivar]]s), from yellow to orange, often tinged red on the side most exposed to the sun; its surface can be smooth (botanically described as: [[wikt:glabrous|glabrous]]) or velvety with very short hairs (botanically: [[wikt:pubescent|pubescent]]). The flesh is usually succulent, but dry in some species such as ''[[Prunus sibirica|P. sibirica]]''. Its taste can range from sweet to tart. The single [[seed]] or "[[Apricot kernel|kernel]]" is enclosed in a hard shell, often called a "[[Pyrena|stone]]", with a grainy, smooth texture except for three ridges running down one side.<ref name=foc>{{cite web | url=http://efloras.org/florataxon.aspx?flora_id=2&taxon_id=102618 |title=''Armeniaca'' |work=Flora of China |publisher=eFloras |archive-url=https://web.archive.org/web/20210906165710/http://efloras.org/florataxon.aspx?flora_id=2&taxon_id=102618 |archive-date=6 September 2021 }}</ref><ref name=rushforth>{{cite book |last=Rushforth |first=K. |year=1999 |title=Trees of Britain and Europe |publisher=Collins |isbn=0-00-220013-9}}.</ref>{{page needed | date=April 2025}}
-=== Phytochemistry ===
+The apricot is a small tree, up to {{convert|8|m}} tall, with a round canopy and a spread similar to its height. The flowers are white or pinkish, about {{convert|2|cm}} wide, appearing before the leaves early in the spring. The fruit is a succulent orange-yellow [[drupe]] (a stonefruit) tinged with red.<ref name="RHS apricot">{{cite web |title=Prunus armeniaca: apricot |url=https://www.rhs.org.uk/plants/13949/prunus-armeniaca/details |publisher=[[Royal Horticultural Society]] |access-date=28 September 2025}}</ref> The single [[seed]] ([[Apricot kernel|kernel]] or [[Pyrena|stone]]) is enclosed in a hard shell ([[exocarp]]).<ref name=foc>{{cite web |url=http://efloras.org/florataxon.aspx?flora_id=2&taxon_id=102618 |title=<!--Prunus, section--> Armeniaca |work=Flora of China |publisher=eFloras |archive-url=https://web.archive.org/web/20210906165710/http://efloras.org/florataxon.aspx?flora_id=2&taxon_id=102618 |archive-date=6 September 2021 }}</ref>
-Apricots contain various [[phytochemical]]s, such as [[provitamin A]] [[beta-carotene]] and [[polyphenol]]s, including [[catechins]] and [[chlorogenic acid]].<ref>{{cite journal |last1=Campbell |first1=O. E. |last2=Merwin |first2=I. A. |last3=Padilla-Zakour |first3=O. I. |year=2013 |title=Characterization and the effect of maturity at harvest on the phenolic and carotenoid content of Northeast USA Apricot (Prunus armeniaca) varieties |journal=Journal of Agricultural and Food Chemistry |volume=61 |issue=51 |pages=12700–10 |doi=10.1021/jf403644r |pmid=24328399|bibcode=2013JAFC...6112700C }}</ref> Taste and aroma compounds include [[sucrose]], [[glucose]], [[organic acids]], [[terpene]]s, [[aldehyde]]s and [[lactone]]s.<ref>{{cite journal |last1=Xi |first1=W |last2=Zheng |first2=H |last3=Zhang |first3=Q |last4=Li |first4=W |year=2016 |title=Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening |journal=International Journal of Molecular Sciences |volume=17 |issue=7 |pages=998 |doi=10.3390/ijms17070998 |pmc=4964374 |pmid=27347931 |doi-access=free}}</ref>[[File:Healthy leaves of apricot.jpg|thumb|Apricot leaves]]
+<gallery class=center mode=nolines widths="160px" heights="130px">
+File:Turkey.Pasa Baglari005.jpg|Tree
+File:Healthy leaves of apricot.jpg|Leaves
+File:Marillenblüten.jpg|Flowers
+File:Apricot kernel (endocarp + seed).jpg|Apricot kernel ([[exocarp]] and seed)
+</gallery>
+== Taxonomy ==
+Apricots are species belonging to ''Prunus'' sect. ''Armeniaca''. The taxonomic position of ''[[Prunus brigantina|P. brigantina]]'' is disputed. It is grouped with [[Prunus sect. Prunus|plum]] species according to chloroplast DNA sequences,<ref name="Reales 2010">{{Cite journal |last1=Reales |first1=Antonio |last2=Sargent |first2=Daniel J. |last3=Tobutt |first3=Ken R. |last4=Rivera |first4=Diego |date=1 January 2010 |title=Phylogenetics of Eurasian plums, ''Prunus'' L. section ''Prunus'' (Rosaceae), according to coding and non-coding chloroplast DNA sequences |url=https://doi.org/10.1007/s11295-009-0226-9 |url-status=live |journal=Tree Genetics & Genomes |volume=6 |issue=1 |pages=37–45 |doi=10.1007/s11295-009-0226-9 |s2cid=31215875 |archive-url=https://web.archive.org/web/20230116102520/https://link.springer.com/article/10.1007/s11295-009-0226-9 |archive-date=16 January 2023 |access-date=29 March 2021 |url-access=subscription }}</ref> but more closely related to apricot species according to nuclear DNA sequences.<ref name="Liu Decrocq 2021">{{Cite journal |last1=Liu |first1=Shuo |last2=Decroocq |first2=Stephane |last3=Harte |first3=Elodie |last4=Tricon |first4=David |last5=Chague |first5=Aurelie |last6=Balakishiyeva |first6=Gulnara |last7=Kostritsyna |first7=Tatiana |last8=Turdiev |first8=Timur |last9=Saux |first9=Marion Fisher-Le |last10=Dallot |first10=Sylvie |last11=Giraud |first11=Tatiana |display-authors=5 |date=5 January 2021 |title=Genetic diversity and population structure analyses in the Alpine plum (''Prunus brigantina'' Vill.) confirm its affiliation to the ''Armeniaca'' section |url=https://doi.org/10.1007/s11295-020-01484-6 |url-status=live |journal=Tree Genetics & Genomes |volume=17 |issue=1 |pages=2 |doi=10.1007/s11295-020-01484-6 |s2cid=230795948 |archive-url=https://web.archive.org/web/20230116102525/https://link.springer.com/article/10.1007/s11295-020-01484-6 |archive-date=16 January 2023 |access-date=29 March 2021}}</ref>
-== Species ==
-Apricots are species belonging to ''Prunus'' sect. ''Armeniaca''. The taxonomic position of ''[[Prunus brigantina|P. brigantina]]'' is disputed. It is grouped with [[Prunus sect. Prunus|plum]] species according to chloroplast DNA sequences,<ref>{{Cite journal |last1=Reales |first1=Antonio |last2=Sargent |first2=Daniel J. |last3=Tobutt |first3=Ken R. |last4=Rivera |first4=Diego |date=2010-01-01 |title=Phylogenetics of Eurasian plums, ''Prunus'' L. section ''Prunus'' (Rosaceae), according to coding and non-coding chloroplast DNA sequences |url=https://doi.org/10.1007/s11295-009-0226-9 |url-status=live |journal=Tree Genetics & Genomes |language=en |volume=6 |issue=1 |pages=37–45 |doi=10.1007/s11295-009-0226-9 |issn=1614-2950 |s2cid=31215875 |archive-url=https://web.archive.org/web/20230116102520/https://link.springer.com/article/10.1007/s11295-009-0226-9 |archive-date=2023-01-16 |access-date=2021-03-29|url-access=subscription }}</ref> but more closely related to apricot species according to nuclear DNA sequences.<ref>{{Cite journal |last1=Liu |first1=Shuo |last2=Decroocq |first2=Stephane |last3=Harte |first3=Elodie |last4=Tricon |first4=David |last5=Chague |first5=Aurelie |last6=Balakishiyeva |first6=Gulnara |last7=Kostritsyna |first7=Tatiana |last8=Turdiev |first8=Timur |last9=Saux |first9=Marion Fisher-Le |last10=Dallot |first10=Sylvie |last11=Giraud |first11=Tatiana |date=2021-01-05 |title=Genetic diversity and population structure analyses in the Alpine plum (''Prunus brigantina'' Vill.) confirm its affiliation to the ''Armeniaca'' section |url=https://doi.org/10.1007/s11295-020-01484-6 |url-status=live |journal=Tree Genetics & Genomes |language=en |volume=17 |issue=1 |pages=2 |doi=10.1007/s11295-020-01484-6 |issn=1614-2950 |s2cid=230795948 |archive-url=https://web.archive.org/web/20230116102525/https://link.springer.com/article/10.1007/s11295-020-01484-6 |archive-date=2023-01-16 |access-date=2021-03-29}}</ref>
 * ''[[Prunus armeniaca]]'' – common apricot, widely cultivated for its edible fruit and [[apricot kernel|kernel]]
 * ''[[Prunus brigantina]]'' – Briançon apricot, native to Europe, cultivated for its edible fruit and oil-producing [[apricot kernel|kernel]]
@@ Line 39: / Line 47: @@
 * ''[[Prunus limeixing]]'' – cultivated in northern China for its edible fruit
 * ''[[Prunus mandshurica]]'' – Manchurian apricot, native to Northeast Asia, cultivated for its [[apricot kernel|kernel]], the fruits of some cultivars edible
-* ''[[Prunus mume]]'' – Flowering apricot or plum blossom, native to southern China, widely cultivated for its beautiful blossom and edible fruit
+* ''[[Prunus mume]]'' – flowering apricot, native to southern China, widely cultivated for its beautiful blossom and edible fruit
 * ''[[Prunus sibirica]]'' – Siberian apricot, native to Siberia, Mongolia, northern China, and Korea, cultivated for its [[apricot kernel|kernel]]
 * ''[[Prunus zhengheensis]]'' – Zhenghe apricot, native to [[Fujian]]
 == Cultivation ==
-[[File:Preparing apricots. Alchi Monastery, Ladakh.jpg|thumb|Preparing apricots in the grounds of [[Alchi Monastery]], [[Ladakh]], India]]
-[[File:Packard apricots.jpg|thumb|[[David Packard]]'s apricot orchard in [[Los Altos Hills, California|Los Altos Hills]], preserved by the [[David and Lucile Packard Foundation]], is one of the few remaining in [[Santa Clara County, California|Santa Clara County]], where apricots were a major crop before the [[urban sprawl]] of [[Silicon Valley]].]]
 === Origin and domestication ===
-==== ''Prunus armeniaca'' ====
+{{main |Prunus armeniaca#Origin, domestication and diffusion}}
-{{main|Prunus armeniaca#Origin, domestication and diffusion}}
-The most commonly cultivated apricot ''P. armeniaca'' was known in [[Armenia]] during ancient times, and has been cultivated there for so long that it was previously thought to have originated there, hence the epithet of its scientific name.<ref name="ishs121_36">{{cite web |url=http://www.actahort.org/books/121/121_36.htm |title=VII Symposium on Apricot Culture and Decline |publisher=International Society for Horticultural Science |access-date=2012-06-22 |archive-date=2003-05-21 |archive-url=https://web.archive.org/web/20030521122201/http://www.actahort.org/books/121/121_36.htm |url-status=live }}</ref> However, this is not supported by genetic studies, which instead confirm the hypothesis proposed by Nikolai Vavilov that domestication of ''P. armeniaca'' occurred in [[Central Asia]] and [[China]].<ref name=":2">{{Cite journal|last1=Liu|first1=Shuo|last2=Cornille|first2=Amandine|last3=Decroocq|first3=Stéphane|last4=Tricon|first4=David|last5=Chague|first5=Aurélie|last6=Eyquard|first6=Jean-Philippe|last7=Liu|first7=Wei-Sheng|last8=Giraud|first8=Tatiana|last9=Decroocq|first9=Véronique|date=2019|title=The complex evolutionary history of apricots: Species divergence, gene flow and multiple domestication events|url=https://onlinelibrary.wiley.com/doi/abs/10.1111/mec.15296|journal=Molecular Ecology|language=en|volume=28|issue=24|pages=5299–5314|doi=10.1111/mec.15296|pmid=31677192|bibcode=2019MolEc..28.5299L |s2cid=207833328|issn=1365-294X|access-date=2021-02-17|archive-date=2020-06-23|archive-url=https://web.archive.org/web/20200623104145/https://onlinelibrary.wiley.com/doi/abs/10.1111/mec.15296|url-status=live|url-access=subscription}}</ref><ref name=":1">{{Cite journal|last1=Bourguiba|first1=Hedia|last2=Scotti|first2=Ivan|last3=Sauvage|first3=Christopher|last4=Zhebentyayeva|first4=Tetyana|last5=Ledbetter|first5=Craig|last6=Krška|first6=Boris|last7=Remay|first7=Arnaud|last8=D’Onofrio|first8=Claudio|last9=Iketani|first9=Hiroyuki|last10=Christen|first10=Danilo|last11=Krichen|first11=Lamia|date=2020|title=Genetic structure of a worldwide germplasm collection of ''Prunus armeniaca'' L. reveals three major diffusion routes for varieties coming from the species' center of origin|journal=Frontiers in Plant Science|language=English|volume=11|page=638|doi=10.3389/fpls.2020.00638|issn=1664-462X|pmc=7261834|pmid=32523597|doi-access=free|bibcode=2020FrPS...11..638B }}</ref> The domesticated apricot then diffused south to [[South Asia]],<ref name=":2" /> west to [[West Asia]] (including Armenia), [[Europe]] and [[North Africa]], and east to [[Japan]].<ref name=":1" />
-==== ''Prunus mume'' ====
+The most commonly cultivated apricot ''Prunus armeniaca'' was known in [[Armenia]] during ancient times, and has been cultivated there for so long that it was previously thought to have originated there, hence the epithet of its scientific name.<ref name="ishs121_36">{{cite web |url=http://www.actahort.org/books/121/121_36.htm |title=VII Symposium on Apricot Culture and Decline |publisher=International Society for Horticultural Science |access-date=22 June 2012 |archive-date=21 May 2003 |archive-url=https://web.archive.org/web/20030521122201/http://www.actahort.org/books/121/121_36.htm |url-status=live }}</ref> However, this is not supported by genetic studies, which instead confirm the hypothesis proposed by [[Nikolai Vavilov]] that domestication of ''P. armeniaca'' occurred in [[Central Asia]] and [[China]].<ref name="Liu 2019">{{Cite journal |last1=Liu |first1=Shuo |last2=Cornille |first2=Amandine |last3=Decroocq |first3=Stéphane |last4=Tricon |first4=David |last5=Chague |first5=Aurélie |last6=Eyquard |first6=Jean-Philippe |last7=Liu |first7=Wei-Sheng |last8=Giraud |first8=Tatiana |last9=Decroocq |first9=Véronique |display-authors=5 |date=2019 |title=The complex evolutionary history of apricots: Species divergence, gene flow and multiple domestication events |url=https://onlinelibrary.wiley.com/doi/abs/10.1111/mec.15296 |journal=Molecular Ecology |volume=28 |issue=24 |pages=5299–5314 |doi=10.1111/mec.15296 |pmid=31677192 |bibcode=2019MolEc..28.5299L |s2cid=207833328 |access-date=17 February 2021 |archive-date=23 June 2020 |archive-url=https://web.archive.org/web/20200623104145/https://onlinelibrary.wiley.com/doi/abs/10.1111/mec.15296 |url-status=live |url-access=subscription}}</ref><ref name="Bourguiba 2020">{{Cite journal |last1=Bourguiba |first1=Hedia |last2=Scotti |first2=Ivan |last3=Sauvage |first3=Christopher |last4=Zhebentyayeva |first4=Tetyana |last5=Ledbetter |first5=Craig |last6=Krška |first6=Boris |last7=Remay |first7=Arnaud |last8=D’Onofrio |first8=Claudio |last9=Iketani |first9=Hiroyuki |last10=Christen |first10=Danilo |last11=Krichen |first11=Lamia |display-authors=5 |date=2020 |title=Genetic structure of a worldwide germplasm collection of ''Prunus armeniaca'' L. reveals three major diffusion routes for varieties coming from the species' center of origin |journal=Frontiers in Plant Science |volume=11 |page=638 |doi=10.3389/fpls.2020.00638 |pmc=7261834 |pmid=32523597 |doi-access=free |bibcode=2020FrPS...11..638B }}</ref> The domesticated apricot then diffused south to [[South Asia]],<ref name="Liu 2019"/> west to [[West Asia]] (including Armenia), Europe and [[North Africa]], and east to Japan.<ref name="Bourguiba 2020"/>
-{{main|Prunus mume#Origin}}
-Chinese flowering plum (''[[Prunus mume|P. mume]])'' is another widely cultivated apricot species native to southern China, usually for ornamental uses. Despite the common name, it is more closely related to apricots. This species has been introduced to Japan and Korea.
 === Cultivation practices===
-[[File:Dried apricot fruits in the field (Fergana, Uzbekistan).jpg|thumb|Drying apricot fruits ([[Fergana]], [[Uzbekistan]])]]
-Apricots have a chilling requirement of 300 to 900 [[chilling unit]]s. A dry climate is good for fruit maturation. The tree is slightly more cold-hardy than the [[peach]], tolerating winter temperatures as cold as {{convert|-30|°C}} or lower if healthy. However, large differences are observed between cultivars in frost resistance.<ref name="FH">{{cite journal | vauthors = Bakos J, Ladányi M, Szalay L  | title = Frost hardiness of flower buds of 16 apricot cultivars during dormancy | journal = [[Folia Horticulturae]] | volume = 36 | issue = 1 | pages = 81–93 | date = April 2024 | pmid = | doi = 10.2478/fhort-2024-0005| publisher = Polish Society of Horticultural Science | s2cid =  | doi-access = free }}</ref> They are hardy in [[Hardiness zone#United States hardiness zones (USDA scale)|USDA zones]] 5 through 8. A limiting factor in apricot culture is spring [[frost]]s: They tend to flower very early (in early March in western Europe), and spring frost can kill flowers or before flower buds in different stages of development.<ref name="FH"/> Furthermore, the trees are sensitive to temperature changes during the winter season. In China, winters can be very cold, but temperatures tend to be more stable than in [[Europe]] and especially [[North America]], where large temperature swings can occur in winter. [[Hybrid (biology)|Hybridization]] with the closely related ''[[Prunus sibirica]]'' (Siberian apricot; hardy to {{convert|-50|°C}} but with less palatable fruit) offers options for breeding more cold-tolerant plants.<ref>{{cite web |url=http://www.pfaf.org/user/Plant.aspx?LatinName=Prunus+sibirica |title=Prunus sibirica Siberian Apricot PFAF Plant Database |work=pfaf.org |access-date=2013-11-17 |archive-date=2021-11-16 |archive-url=https://web.archive.org/web/20211116010950/https://pfaf.org/user/Plant.aspx?LatinName=Prunus+sibirica |url-status=live }}</ref> They prefer well-drained soils with a pH of 6.0 to 7.0.<ref>{{Cite web |title=Apricots |url=https://www.rhs.org.uk/fruit/apricots/grow-your-own |access-date=2023-01-27 |website=www.rhs.org.uk |language=en-gb}}</ref>
+Apricots have a chilling requirement of 300 to 900 [[chilling unit]]s. A dry climate is good for fruit maturation. The tree is slightly more cold-hardy than the [[peach]], tolerating winter temperatures as cold as {{convert|-30|°C}} or lower if healthy, with large differences between cultivars.<ref name="FH">{{cite journal |last1=Bakos |first1=József L. |last2=Ladányi |first2=Márta |last3=Szalay |first3=László |title=Frost hardiness of flower buds of 16 apricot cultivars during dormancy |journal=[[Folia Horticulturae]] |volume=36 |issue=1 |date=1 June 2024 |doi=10.2478/fhort-2024-0005 |doi-access=free |pages=81–93}}</ref> They are hardy in [[Hardiness zone#United States hardiness zones (USDA scale)|USDA zones]] 5 through 8. A limiting factor in apricot culture is spring [[frost]]s: They tend to flower very early (in early March in western Europe), and spring frost can kill flowers or before flower buds in different stages of development.<ref name="FH"/> Furthermore, the trees are sensitive to temperature changes during the winter season. In China, winters can be very cold, but temperatures tend to be more stable than in [[Europe]] and especially [[North America]], where large temperature swings can occur in winter. [[Hybrid (biology)|Hybridization]] with the closely related ''[[Prunus sibirica]]'' (Siberian apricot; hardy to {{convert|-50|°C}} but with less palatable fruit) offers options for breeding more cold-tolerant plants.<ref>{{cite web |url=http://www.pfaf.org/user/Plant.aspx?LatinName=Prunus+sibirica |title=Prunus sibirica Siberian Apricot PFAF Plant Database |work=pfaf.org |access-date=17 November 2013 |archive-date=16 November 2021 |archive-url=https://web.archive.org/web/20211116010950/https://pfaf.org/user/Plant.aspx?LatinName=Prunus+sibirica |url-status=live }}</ref> They prefer well-drained soils with a pH of 6.0 to 7.0.<ref>{{cite web |title=Apricots |url=https://www.rhs.org.uk/fruit/apricots/grow-your-own |access-date=27 January 2023 |publisher=[[Royal Horticultural Society]]}}</ref>
+Apricot cultivars are usually [[grafting|grafted]] onto plum or peach rootstocks. The cultivar [[wiktionary:scion|scion]] provides the fruit characteristics, such as flavor and size, but the [[rootstock]] provides the growth characteristics of the plant. Some of the more popular US apricot cultivars are 'Blenheim', 'Wenatchee Moorpark', 'Tilton', and 'Perfection'. Some apricot cultivars are self-compatible, so do not require pollinizer trees; others are not: 'Moongold' and 'Sungold', for example, must be planted in pairs so they can pollinate each other.<ref>{{Cite journal |last1=Herrera |first1=Sara |last2=Lora |first2=Jorge |last3=Hormaza |first3=José I. |last4=Herrero |first4=Maria |last5=Rodrigo |first5=Javier |date=2018 |title=Optimizing Production in the New Generation of Apricot Cultivars: Self-incompatibility, S-RNase Allele Identification, and Incompatibility Group Assignment |journal=Frontiers in Plant Science |volume=9 |page=527 |doi=10.3389/fpls.2018.00527|pmid=29755489 |pmc=5935046 |doi-access=free |bibcode=2018FrPS....9..527H }}</ref>
-Apricot cultivars are usually [[grafting|grafted]] onto plum or peach rootstocks. The cultivar [[wiktionary:scion|scion]] provides the fruit characteristics, such as flavor and size, but the [[rootstock]] provides the growth characteristics of the plant. Some of the more popular US apricot cultivars are 'Blenheim', 'Wenatchee Moorpark', 'Tilton', and 'Perfection'. Some apricot cultivars are self-compatible, so do not require pollinizer trees; others are not: 'Moongold' and 'Sungold', for example, must be planted in pairs so they can pollinate each other.<ref>{{Cite journal |last1=Herrera |first1=Sara |last2=Lora |first2=Jorge |last3=Hormaza |first3=José I. |last4=Herrero |first4=Maria |last5=Rodrigo |first5=Javier |date=2018 |title=Optimizing Production in the New Generation of Apricot Cultivars: Self-incompatibility, S-RNase Allele Identification, and Incompatibility Group Assignment |journal=Frontiers in Plant Science |volume=9 |page=527 |doi= 10.3389/fpls.2018.00527|pmid=29755489 |pmc=5935046 |issn=1664-462X|doi-access=free |bibcode=2018FrPS....9..527H }}</ref>
+Plant breeders have created what is known as a "black apricot" or "purple apricot", (''[[Prunus dasycarpa]]''), a hybrid of an apricot and the cherry plum (''[[Prunus cerasifera]]''). Other apricot–plum hybrids are variously called [[Pluot|plumcots, apriplums, pluots, or apriums]].<ref>{{Cite web |title=Adorable Apricots – The Essential Guide to probably everything you need to know about growing Apricot – Prunus armeniaca |url=https://www.permaculturenews.org/2023/01/10/adorable-apricots-the-essential-guide-to-probably-everything-you-need-to-know-about-growing-apricot-prunus-armeniaca/ |date=10 January 2023 |access-date=27 January 2023 |publisher=The Permaculture Research Institute}}</ref>
-Hybridisors have created what is known as a "black apricot" or "purple apricot", (''[[Prunus dasycarpa]]''), a hybrid of an apricot and the cherry plum (''[[Prunus cerasifera]]''). Other apricot–plum hybrids are variously called [[Pluot|plumcots, apriplums, pluots, or apriums]].<ref>{{Cite web |date=2023-01-10 |title=Adorable Apricots – The Essential Guide to probably everything you need to know about growing Apricot – Prunus armeniaca |url=https://www.permaculturenews.org/2023/01/10/adorable-apricots-the-essential-guide-to-probably-everything-you-need-to-know-about-growing-apricot-prunus-armeniaca/ |access-date=2023-01-27 |website=The Permaculture Research Institute |language=en-US}}</ref>
+<gallery class=center mode=nolines widths="160px" heights="130px">
+File:Packard apricots.jpg|[[David Packard]]'s apricot orchard in [[Los Altos Hills, California|Los Altos Hills]], preserved by the [[David and Lucile Packard Foundation]], is one of the few remaining in [[Santa Clara County, California|Santa Clara County]], where apricots were a major crop before the [[urban sprawl]] of [[Silicon Valley]].
+File:Preparing apricots. Alchi Monastery, Ladakh.jpg|Preparing apricots at [[Alchi Monastery]], [[Ladakh]], India
+File:Dried apricot fruits in the field (Fergana, Uzbekistan).jpg|Drying apricots ([[Fergana]], Uzbekistan)
+</gallery>
 === Pests and diseases ===
-{{Main|List of apricot diseases}}
-Apricots are susceptible to various diseases whose relative importance differs in the major production regions as a consequence of their climatic differences. For example, hot weather as experienced in California's Central Valley often causes pit burn, a condition of soft and brown fruit around the pit.<ref>{{cite book | last = Ingels| first= Chuck |display-authors=etal | title=The Home Orchard: Growing Your Own Deciduous Fruit and Nut Trees|isbn=978-1-879906-72-3 | page=27 | year=2007 | publisher=University of California Agriculture and Natural Resources}}</ref> Bacterial diseases include bacterial spot and crown gall. Fungal diseases include brown rot caused by ''[[Monilinia fructicola]]'': infection of the blossom by rainfall leads to "blossom wilt"<ref name=Hessayon2004>{{cite book|title=The Fruit Expert|author=Hessayon, D.G. |author-link = D. G. Hessayon|publisher=Expert Books|year=2004|location=London}}</ref> whereby the blossoms and young shoots turn brown and die; the twigs die back in a severe attack; brown rot of the fruit is due to ''Monilinia'' infection later in the season. Dieback of branches in the summer is attributed to the fungus ''[[Eutypa lata]]'', where examination of the base of the dead branch reveals a canker surrounding a pruning wound.<ref name=Munkvold2001>{{cite journal|last1=Munkvold|first1=Gary P.|title=Eutypa Dieback of Grapevine and Apricot|journal=Plant Health Progress|year=2001|volume=2|issue=1 |page=9|doi=10.1094/PHP-2001-0219-01-DG|doi-access=free|bibcode=2001PlaHP...2....9M }}</ref> Other fungal diseases are [[Dibotryon morbosum|black knot]], ''Alternaria'' spot and fruit rot, and [[powdery mildew]].<ref>[http://www.apsnet.org/publications/commonnames/Pages/Apricot.aspx Diseases of Apricot] {{Webarchive|url=https://web.archive.org/web/20160624050543/http://www.apsnet.org/publications/commonnames/Pages/Apricot.aspx |date=2016-06-24 }}. The American Phytopathological Society</ref> Unlike peaches, apricots are not affected by [[leaf curl]], and bacterial canker (causing sunken patches in the bark, which then spread and kill the affected branch or tree) and silver leaf are not serious threats, which means that pruning in late winter is considered safe.<ref name=Hessayon2004 />
+{{further|List of apricot diseases}}
+Diseases of apricots vary with climate. In California's hot Central Valley, pit burn, a condition of soft and brown fruit around the pit, is common.<ref>{{cite book |last=Ingels |first=Chuck |display-authors=etal |title=The Home Orchard: Growing Your Own Deciduous Fruit and Nut Trees |isbn=978-1-879906-72-3 |page=27 |year=2007 |publisher=[[University of California]] Agriculture and Natural Resources}}</ref> Bacterial diseases include bacterial spot and crown gall. Fungal diseases include brown rot caused by ''[[Monilinia fructicola]]'' late in the season. In periods of heavy rain, the flowers can suffer from blossom wiltwhere the flowers and young shoots turn brown and die; the twigs die back in a severe attack. Dieback of branches in the summer around pruning wounds can be caused by the fungus ''[[Eutypa lata]]''.<ref name=Hessayon2004>{{cite book |last=Hessayon |first=D. G. |author-link=D. G. Hessayon |chapter=Tree Fruit: Apricots |title=The Fruit Expert |publisher=Expert Books |year=1990 |location=London |isbn=978-0903505314}}</ref><ref name=Munkvold2001>{{cite journal |last1=Munkvold |first1=Gary P. |title=Eutypa Dieback of Grapevine and Apricot |journal=[[Plant Health Progress]] |year=2001 |volume=2 |issue=1 |article-number=9 |doi=10.1094/PHP-2001-0219-01-DG |doi-access=free |bibcode=2001PlaHP...2....9M }}</ref> Other fungal diseases are [[Dibotryon morbosum|black knot]], ''Alternaria'' spot and fruit rot, and [[powdery mildew]].<ref>{{cite web |url=http://www.apsnet.org/publications/commonnames/Pages/Apricot.aspx |title=Diseases of Apricot |archive-url=https://web.archive.org/web/20160624050543/http://www.apsnet.org/publications/commonnames/Pages/Apricot.aspx |archive-date=24 June 2016 |access-date=24 June 2016 |publisher=The American Phytopathological Society}}</ref> Unlike peaches, apricots are not affected by [[leaf curl]], and bacterial canker (causing sunken patches in the bark, which then spread and kill the affected branch or tree) and silver leaf are not serious threats, which means that pruning in late winter is considered safe.<ref name=Hessayon2004/>
-===Kernel===
+{{Table alignment}}
-{{Main|Apricot kernel}}
+{| class="wikitable floatright" style="width:12em; text-align:center;"
-Due to their natural [[amygdalin]] content, culinary uses for the kernel are limited. Oil made from apricot kernels is safe for human consumption without treatment because amygdalin is not oil soluble. Ground up shells are used in [[cosmetics]] as an exfoliant.<ref>{{cite web |last1=Southey |first1=Flora |title=Are fruit seeds the new nuts? |url=https://www.foodnavigator.com/Article/2021/05/14/Are-fruit-seeds-the-new-nuts-Meet-the-start-up-upcycling-fruit-kernels-into-oil-flour-and-alt-milk |website=foodnavigator.com |date=14 May 2021 |publisher=Food Navigator |access-date=9 May 2022 |archive-date=24 May 2022 |archive-url=https://web.archive.org/web/20220524084606/https://www.foodnavigator.com/Article/2021/05/14/Are-fruit-seeds-the-new-nuts-Meet-the-start-up-upcycling-fruit-kernels-into-oil-flour-and-alt-milk |url-status=live }}</ref> As an exfoliant, it provides an alternative to plastic [[microbeads]].<ref>{{cite web |last1=Pierre-Louis |first1=Kendra |title=800 Trillion Plastic Microbeads Go Down Drains Every Day |url=https://www.pbs.org/wgbh/nova/article/800-trillion-plastic-microbeads-go-down-drains-every-day/ |website=pbs.org |date=8 October 2015 |publisher=PBS |access-date=9 May 2022 |archive-date=9 May 2022 |archive-url=https://web.archive.org/web/20220509180540/https://www.pbs.org/wgbh/nova/article/800-trillion-plastic-microbeads-go-down-drains-every-day/ |url-status=live }}</ref>
+|+ Apricot production <br>{{small|2023, tonnes}}<br/>
-{| class="wikitable floatright" style="width:14em; text-align:center;"
-! colspan=2|Apricot production – 2022
-|-
-!  style="background:#ddf; width:50%;"| Country
-!  style="background:#ddf; width:25%;"| <small>millions of [[tonne]]s<br/></small>
 |-
-|{{TUR}} ||0.80
+|{{TUR}}||750,000
 |-
-|{{UZB}} ||0.45
+|{{UZB}}||500,545
 |-
-|{{IRN}} ||0.31
+|{{IRN}}||318,475
 |-
-|{{ITA}} ||0.23
+|{{ITA}}||207,190
 |-
-|{{ALG}} ||0.20
+|{{ALG}}||200,566
 |-
-|'''World''' ||'''3.86'''
+|'''World'''||'''3,728,155'''
 |-
-|colspan=2|<small>Source: [[FAOSTAT]], [[United Nations]]<ref name=faostat/></small>
+|colspan=2|{{small|Source: [[FAOSTAT]] of the [[United Nations]]<ref name=faostat/>}}
 |}
 === Production ===
-{{See also|List of countries by apricot production}}In 2022, world production of apricots was 3.86 million [[tonne]]s, led by Turkey with 21% of the total (table). Other major producers (in descending order) were [[Uzbekistan]], [[Iran]], [[Italy]], and [[Algeria]].<ref name="faostat">{{cite web|url=http://www.fao.org/faostat/en/#data/QC|publisher=Food and Agriculture Organization of the United Nations, Statistics Division (FAOSTAT)|title=Production Quantities of Apricots by Country in 2022; Crops/World Regions/Production Quantity/Year from picklists|date=2024|access-date=28 May 2024}}</ref> [[Malatya]] is the center of Turkey's apricot industry.<ref>{{cite web |last1=Denker |first1=Joel |title='Moon Of The Faith:' A History Of The Apricot And Its Many Pleasures |url=https://www.npr.org/sections/thesalt/2016/06/14/481932829/moon-of-the-faith-a-history-of-the-apricot-and-its-many-pleasures |website=npr.org |date=14 June 2016 |publisher=National Public Radio |access-date=9 May 2022 |archive-date=8 August 2019 |archive-url=https://web.archive.org/web/20190808231633/https://www.npr.org/sections/thesalt/2016/06/14/481932829/moon-of-the-faith-a-history-of-the-apricot-and-its-many-pleasures |url-status=live }}</ref>
+{{See also|List of countries by apricot production}}
+In 2023, world production of apricots was 3.7 million [[tonne]]s, led by Turkey with 20% of the total (table). Other major producers (in descending order) were [[Uzbekistan]], [[Iran]], [[Italy]], and [[Algeria]].<ref name="faostat">{{cite web|url=https://www.fao.org/faostat/en/#data/QCL|title=Apricot production in 2023, Crops/Regions/World list/Production Quantity/Year (pick lists)|date=2025|publisher=UN Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT)|access-date=11 October 2025}}</ref>
+[[Malatya]] is the center of Turkey's apricot industry.<ref>{{cite web |last1=Denker |first1=Joel |title='Moon Of The Faith:' A History Of The Apricot And Its Many Pleasures |url=https://www.npr.org/sections/thesalt/2016/06/14/481932829/moon-of-the-faith-a-history-of-the-apricot-and-its-many-pleasures|date=14 June 2016 |publisher=US National Public Radio |access-date=9 May 2022 |archive-date=8 August 2019 |archive-url=https://web.archive.org/web/20190808231633/https://www.npr.org/sections/thesalt/2016/06/14/481932829/moon-of-the-faith-a-history-of-the-apricot-and-its-many-pleasures |url-status=live }}</ref>
 == Toxicity ==
-Apricot kernels (seeds) contain [[amygdalin]], a poisonous compound. On average, bitter apricot kernels contain about 5% amygdalin and sweet kernels about 0.9% amygdalin. These values correspond to 0.3% and 0.05% of [[cyanide]]. Since a typical apricot kernel weighs 600&nbsp;mg, bitter and sweet varieties contain, respectively, 1.8 and 0.3&nbsp;mg of cyanide.<ref>{{Cite web |date=27 April 2016 |title=Apricot kernels pose risk of cyanide poisoning {{!}} EFSA |url=https://www.efsa.europa.eu/en/press/news/160427 |access-date=2023-01-27 |website=www.efsa.europa.eu |language=en}}</ref>
+Apricot kernels (seeds) contain [[amygdalin]], a poisonous compound. On average, bitter apricot kernels contain about 5% amygdalin and sweet kernels about 0.9% amygdalin. These values correspond to 0.3% and 0.05% of [[cyanide]]. Since a typical apricot kernel weighs 600&nbsp;mg, bitter and sweet varieties contain, respectively, 1.8 and 0.3&nbsp;mg of cyanide.<ref>{{Cite web |date=27 April 2016 |title=Apricot kernels pose risk of cyanide poisoning |url=https://www.efsa.europa.eu/en/press/news/160427 |access-date=27 January 2023 |publisher=[[European Food Safety Authority]]}}</ref>
 == Uses ==
-Apricot kernels can be made into a [[plant milk]].<ref>{{cite web |last1=Cornall |first1=Jim |date=10 March 2022 |title=The latest in dairy alternatives: Taiwan company debuts apricot kernel drink |url=https://www.dairyreporter.com/Article/2022/03/10/the-latest-in-dairy-alternatives-taiwan-company-debuts-apricot-kernel-drink |url-status=live |archive-url=https://web.archive.org/web/20220314091711/https://www.dairyreporter.com/Article/2022/03/10/the-latest-in-dairy-alternatives-taiwan-company-debuts-apricot-kernel-drink |archive-date=14 March 2022 |access-date=9 May 2022 |website=dairyreporter.com |publisher=Dairy Reporter}}</ref> Apricots are commonly consumed either as raw fruit or after dehydration as a dried fruit.
+=== Fruit ===
+Fresh apricots can be cooked in dishes such as [[cake]]s and [[tart]]s, or made into [[jam]].<ref name="BBC recipes">{{cite web |title=Apricot recipes |url=https://www.bbc.co.uk/food/apricot |publisher=[[BBC]] Food |access-date=28 September 2025}}</ref> Dried apricots can be used in similar ways, and included in [[stuffing]] for meat dishes, [[stew]]s, [[granola]], and [[muesli]].<ref>{{cite web |title=Dried apricot recipes |url=https://www.bbcgoodfood.com/recipes/collection/dried-apricot-recipes |publisher=BBC Good Food |access-date=28 September 2025}}</ref> In Austrian cuisine, ''[[Marillenknödel]]'' are dumplings stuffed with apricots, garnished with breadcrumbs fried in butter and dusted with sugar.<ref>{{cite web |last=Wagner |first=Renate |title=Marillenknödel - Apricot Dumplings |url=https://www.austria.info/en-gb/recipes/apricot-dumplings/ |publisher=Austria.info |access-date=28 September 2025}}</ref> In [[Mediterranean cuisine]], a cooling drink is made by dissolving apricot paste in water.<ref>{{cite book|last=David |first=Elizabeth |author-link=Elizabeth David |title=A Book of Mediterranean Food |title-link=A Book of Mediterranean Food |publisher=[[DK (publisher)|Dorling Kindersley]] [John Lehmann] |orig-year=1950 |date=1988 |pages=6–17}}</ref> [[Barack (brandy)|Barack]] is a Hungarian [[apricot brandy]].<ref>{{Cite web |title=Barack palinka |url=https://www.britannica.com/topic/barack-palinka |access-date=20 March 2025 |publisher=[[Britannica]]}}</ref>
+<gallery class=center mode=nolines widths="160px" heights="160px">
+File:Lemon Apricot Flower Tart on tray.jpg|A lemon apricot flower tart
+File:Apricot jam.jpg|Apricot jam
+File:Syrian apricot paste 01.jpg|Syrian apricot paste
+File:FW Marillenknödl1.jpg|''[[Marillenknödel]]'', Austrian apricot dumpling
+File:深大寺のあんず飴 Apricot candy of Jindai-ji Temple (4061067396).jpg|Candied apricots (''anzu'') on [[monaka]] wafers at [[Jindai-ji (Tokyo)|Jindai-ji Temple]] in [[Tokyo]], Japan
+File:Palinka.jpg|[[Barack (brandy)|Barack]] apricot brandy
+</gallery>
+=== Kernel ===
+{{Main|Apricot kernel}}
+Due to their natural amygdalin content, culinary uses for the kernel are limited because of the risk of [[cyanide poisoning]].<ref>{{cite web |url=https://www.efsa.europa.eu/en/press/news/160427 |publisher=European Food Safety Authority |title=Apricot kernels pose risk of cyanide poisoning |date=27 April 2016}}</ref>  Oil made from apricot kernels is safe for human consumption without treatment because amygdalin is not oil soluble. Ground up shells are used in [[cosmetics]] as an exfoliant.<ref>{{cite web |last=Southey |first=Flora |title=Are fruit seeds the new nuts? |url=https://www.foodnavigator.com/Article/2021/05/14/Are-fruit-seeds-the-new-nuts-Meet-the-start-up-upcycling-fruit-kernels-into-oil-flour-and-alt-milk |date=14 May 2021 |publisher=Food Navigator |access-date=9 May 2022 |archive-date=24 May 2022 |archive-url=https://web.archive.org/web/20220524084606/https://www.foodnavigator.com/Article/2021/05/14/Are-fruit-seeds-the-new-nuts-Meet-the-start-up-upcycling-fruit-kernels-into-oil-flour-and-alt-milk |url-status=live }}</ref> As an exfoliant, it provides an alternative to plastic [[microbeads]].<ref>{{cite web |last1=Pierre-Louis |first1=Kendra |title=800 Trillion Plastic Microbeads Go Down Drains Every Day |url=https://www.pbs.org/wgbh/nova/article/800-trillion-plastic-microbeads-go-down-drains-every-day/ |date=8 October 2015 |publisher=[[PBS]] |access-date=9 May 2022 |archive-date=9 May 2022 |archive-url=https://web.archive.org/web/20220509180540/https://www.pbs.org/wgbh/nova/article/800-trillion-plastic-microbeads-go-down-drains-every-day/ |url-status=live }}</ref>
+The kernels can be made into a [[plant milk]].<ref>{{cite web |last1=Cornall |first1=Jim |date=10 March 2022 |title=The latest in dairy alternatives: Taiwan company debuts apricot kernel drink |url=https://www.dairyreporter.com/Article/2022/03/10/the-latest-in-dairy-alternatives-taiwan-company-debuts-apricot-kernel-drink |url-status=live |archive-url=https://web.archive.org/web/20220314091711/https://www.dairyreporter.com/Article/2022/03/10/the-latest-in-dairy-alternatives-taiwan-company-debuts-apricot-kernel-drink |archive-date=14 March 2022 |access-date=9 May 2022 |publisher=Dairy Reporter}}</ref>
 === Nutrition ===
 {{stack begin}}
 {{nutritionalvalue
@@ Line 171: / Line 200: @@
 }}
 {{stack end}}
-In a reference amount of {{cvt|100|g}}, raw apricots supply 48 [[Calories]]<!-- please leave capital - it means  kilocalories--> and are composed of 11% [[carbohydrate]]s, 1% [[Protein (nutrient)|protein]], less than 1% [[fat]], and 86% water (table). Raw apricots are a moderate source of [[vitamin A]] and [[vitamin C]] (11% of the [[Daily Value]] each).
+A raw apricot is 86% water, 11% [[carbohydrate]]s, 1% [[Protein (nutrient)|protein]], and less than 1% [[fat]] (table). In a reference amount of {{cvt|100|g}}, a raw apricot supplies 48 [[Calories]]<!-- please leave capital - it means  kilocalories--> and is a moderate source of [[vitamin A]] and [[vitamin C]] (11% each of the [[Daily Value]], DV), with no other [[micronutrient]]s in significant content (less than 10% DV, table).
+===Phytochemicals===
+Apricots contain [[phytochemical]]s, such as [[polyphenol]]s, including [[catechins]] and [[chlorogenic acid]].<ref>{{cite journal |last1=Campbell |first1=O. E. |last2=Merwin |first2=I. A. |last3=Padilla-Zakour |first3=O. I. |year=2013 |title=Characterization and the effect of maturity at harvest on the phenolic and carotenoid content of Northeast USA Apricot (''Prunus armeniaca'') varieties |journal=[[Journal of Agricultural and Food Chemistry]] |volume=61 |issue=51 |pages=12700–10 |doi=10.1021/jf403644r |pmid=24328399|bibcode=2013JAFC...6112700C }}</ref> Taste and aroma compounds include [[sucrose]], [[glucose]], [[organic acids]], [[terpene]]s, [[aldehyde]]s and [[lactone]]s.<ref>{{cite journal |last1=Xi |first1=W. |last2=Zheng |first2=H. |last3=Zhang |first3=Q. |last4=Li |first4=W. |year=2016 |title=Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening |journal=[[International Journal of Molecular Sciences]] |volume=17 |issue=7 |pages=998 |doi=10.3390/ijms17070998 |pmc=4964374 |pmid=27347931 |doi-access=free}}</ref>
 === Dried apricots ===
 {{Main|Dried apricot}}
-Dried apricots are a type of [[traditional dried fruit]]. Dried apricots are 63% carbohydrates, 31% water, 4% protein, and contain negligible fat. When apricots are dried, the relative concentration of micronutrients is increased, with vitamin A, [[vitamin E]], and [[potassium]] having rich contents (Daily Values above 20%, table).
+Dried apricots are a type of [[traditional dried fruit]]. Dried apricots are 31% water, 63% carbohydrates, 4% protein, and contain negligible fat (table). When the water content of apricots is decreased by drying, the [[Mass fraction (chemistry)|mass fraction]] of micronutrients is increased, such as for vitamin A, [[vitamin E]], and [[potassium]], each having higher contents than in raw fruit (DVs above 20%, table).
 == In culture ==
-[[File:深大寺のあんず飴 Apricot candy of Jindai-ji Temple (4061067396).jpg|thumb|Candied apricots (''anzu'') on [[monaka]] wafers at [[Jindai-ji (Tokyo)|Jindai-ji Temple]] in [[Tokyo]], [[Japan]]]]
-The apricot is the [[national fruit]] of [[Armenia]], mostly growing in the [[Ararat plain]].<ref>{{cite journal |last1=Lehmann |first1=Maike |title=Apricot Socialism: The National Past, the Soviet Project, and the Imagining of Community in Late Soviet Armenia |journal=[[Slavic Review]] |date=2015 |volume=74 |issue=1 |pages=13 |doi=10.5612/slavicreview.74.1.9 |s2cid=155915149 |quote=The apricot, being the Armenian national fruit...}}</ref><ref>{{cite news |last1=Grigoryan |first1=Marianna |title=Apricot Farmers Struggling in Armenia amid Crop Failure |url=https://eurasianet.org/node/61408 |agency=[[EurasiaNet]] |date=25 June 2010 |access-date=15 July 2018 |archive-date=14 July 2018 |archive-url=https://web.archive.org/web/20180714222018/https://eurasianet.org/node/61408 |url-status=live }}</ref> It is often depicted on souvenirs.<ref>{{cite news |last1=Schleifer |first1=Yigal |title=More on Armenia's Bitter Apricot Harvest |url=https://eurasianet.org/s/more-on-armenias-bitter-apricot-harvest |agency=[[EurasiaNet]] |date=2 July 2010 |access-date=15 July 2018 |quote=As a symbol of national pride the image of apricots is included in Armenian souvenirs. |archive-url=https://web.archive.org/web/20180714222051/https://eurasianet.org/s/more-on-armenias-bitter-apricot-harvest |archive-date=14 July 2018 |url-status=dead }}</ref>
+The apricot is the [[national fruit]] of Armenia, mostly growing in the [[Ararat plain]].<ref>{{cite journal |last1=Lehmann |first1=Maike |title=Apricot Socialism: The National Past, the Soviet Project, and the Imagining of Community in Late Soviet Armenia |journal=[[Slavic Review]] |date=2015 |volume=74 |issue=1 |pages=13 |doi=10.5612/slavicreview.74.1.9 |s2cid=155915149 |quote=The apricot, being the Armenian national fruit...}}</ref><ref>{{cite news |last1=Grigoryan |first1=Marianna |title=Apricot Farmers Struggling in Armenia amid Crop Failure |url=https://eurasianet.org/node/61408 |agency=[[EurasiaNet]] |date=25 June 2010 |access-date=15 July 2018 |archive-date=14 July 2018 |archive-url=https://web.archive.org/web/20180714222018/https://eurasianet.org/node/61408 |url-status=live }}</ref> It is often depicted on souvenirs.<ref>{{cite news |last1=Schleifer |first1=Yigal |title=More on Armenia's Bitter Apricot Harvest |url=https://eurasianet.org/s/more-on-armenias-bitter-apricot-harvest |agency=[[EurasiaNet]] |date=2 July 2010 |access-date=15 July 2018 |quote=As a symbol of national pride the image of apricots is included in Armenian souvenirs. |archive-url=https://web.archive.org/web/20180714222051/https://eurasianet.org/s/more-on-armenias-bitter-apricot-harvest |archive-date=14 July 2018 |url-status=dead }}</ref>
-The Chinese associate the apricot with education and medicine. For instance, the classical word [[wikt:杏|杏]] [[wikt:壇|壇]] (literally: "apricot [[altar]]") (xìng tán 杏坛) which means "educational circle", is still widely used in written language. [[Zhuang Zhou|Zhuangzi]], a Chinese philosopher in the fourth century BC, told a story that [[Confucius]] taught his students in a forum surrounded by the wood of apricot trees.<ref>{{cite web |url=http://ctext.org/zhuangzi/old-fisherman |title=《莊子·漁父》 |publisher=Ctext.org |access-date=2012-06-22 |archive-date=2013-05-22 |archive-url=https://web.archive.org/web/20130522232728/http://ctext.org/zhuangzi/old-fisherman |url-status=live }}</ref> The association with medicine in turn comes from the common use of apricot kernels as a component in [[traditional Chinese medicine]], and from the story of Dong Feng (董奉), a physician during the [[Three Kingdoms period]], who required no payment from his patients except that they plant apricot trees in his orchard upon recovering from their illnesses, resulting in a large grove of apricot trees and a steady supply of medicinal ingredients.<ref>{{Cite journal|pmc=1376720|title=Chinese Confucian culture and the medical ethical tradition|last=Guo|first=Zhaojiang|date=1995|volume= 21 |issue= 4| pages= 239–246| pmid=7473645|journal=Journal of Medical Ethics|doi=10.1136/jme.21.4.239}}</ref> The term "expert of the apricot grove" (杏林高手) is still used as a poetic reference to physicians.{{citation needed|date=August 2019}}
+The Chinese associate the apricot with education and medicine. For instance, the classical word [[wikt:杏|杏]] [[wikt:壇|壇]] (literally: "apricot [[altar]]") (xìng tán 杏坛) which means "educational circle", is still widely used in written language. [[Zhuang Zhou|Zhuangzi]], a Chinese philosopher in the fourth century BC, told a story that [[Confucius]] taught his students in a forum surrounded by the wood of apricot trees.<ref>{{cite web |url=http://ctext.org/zhuangzi/old-fisherman |title=《莊子·漁父》 |publisher=Ctext.org |access-date=2012-06-22 |archive-date=2013-05-22 |archive-url=https://web.archive.org/web/20130522232728/http://ctext.org/zhuangzi/old-fisherman |url-status=live }}</ref> The association with medicine in turn comes from the common use of apricot kernels as a component in [[traditional Chinese medicine]], and from the story of Dong Feng (董奉), a physician during the [[Three Kingdoms period]], who required no payment from his patients except that they plant apricot trees in his orchard upon recovering from their illnesses, resulting in a large grove of apricot trees and a steady supply of medicinal ingredients.<ref>{{Cite journal |pmc=1376720 |title=Chinese Confucian culture and the medical ethical tradition |last=Guo |first=Zhaojiang |date=1995 |volume=21 |issue=4 |pages=239–246 |pmid=7473645 |journal=[[Journal of Medical Ethics]] |doi=10.1136/jme.21.4.239}}</ref>
-The fact that apricot season is short and unreliable in Egypt has given rise to the common [[Egyptian Arabic]] and [[Palestinian Arabic]] expression ''[[filmishmish]]'' ("in apricot [season]") or ''bukra filmishmish'' ("tomorrow in apricot [season]"), generally uttered as a riposte to an unlikely prediction, or as a rash promise to fulfill a request.<ref>{{cite web |last1=Al Qasimi|first1=Nouf |title=There's an old Arabic proverb: You can have apricots tomorrow |url=https://www.thenationalnews.com/lifestyle/food/there-s-an-old-arabic-proverb-you-can-have-apricots-tomorrow-1.396914 |website=[[The National (Abu Dhabi)|The National]] |date=16 August 2012 |access-date=18 August 2023}}</ref> This [[adynaton]] has the same sense as the English expression "[[when pigs fly]]".<ref>{{cite web |last1=Al Qasimi|first1=Nouf |title=Mish Mish |url=https://jfi.org/year-round/jfi-on-demand/mish-mish#:~:text=The%20affable%20character's%20name%20originated,something%20that%20will%20never%20happen. |website=Jewish Film Institute |access-date=18 August 2023}}</ref>
+The short and unreliable apricot season in Egypt has given rise to the common [[Egyptian Arabic]] and [[Palestinian Arabic]] expression ''[[filmishmish]]'' ("in apricot [season]") or ''bukra filmishmish'' ("tomorrow in apricot [season]"), uttered as a [[riposte]] to an unlikely prediction, or as a rash promise to fulfill a request.<ref>{{cite news |last1=Al Qasimi|first1=Nouf |title=There's an old Arabic proverb: You can have apricots tomorrow |url=https://www.thenationalnews.com/lifestyle/food/there-s-an-old-arabic-proverb-you-can-have-apricots-tomorrow-1.396914 |work=[[The National (Abu Dhabi)|The National]] |date=16 August 2012 |access-date=18 August 2023}}</ref><ref>{{cite web |last1=Al Qasimi |first1=Nouf |title=Mish Mish |url=https://jfi.org/year-round/jfi-on-demand/mish-mish#:~:text=The%20affable%20character's%20name%20originated,something%20that%20will%20never%20happen. |publisher=Jewish Film Institute |access-date=18 August 2023}}</ref>
-In [[Middle Eastern cuisine|Middle Eastern]] and [[North African cuisine]]s, apricots are used to make [[Qamar al-Din]] ({{lit|link=yes}} "Moon of the faith"), a thick apricot drink that is a popular fixture at [[Iftar]] during [[Ramadan]]. Qamar al-Din is believed to originate in [[Damascus, Syria]], where the variety of apricots most suitable for the drink was first grown.<ref>{{Cite news| last = Robertson| first = Amy| title = All Over The World, Thirsty Muslims Have Their Ramadan Go-To Drinks| publisher = NPR| access-date = 2018-05-22| date = 2017-06-08| url = https://www.npr.org/sections/thesalt/2017/06/08/530893651/all-over-the-world-thirsty-muslims-have-their-ramadan-go-to-drinks| archive-date = 2019-08-07| archive-url = https://web.archive.org/web/20190807175000/https://www.npr.org/sections/thesalt/2017/06/08/530893651/all-over-the-world-thirsty-muslims-have-their-ramadan-go-to-drinks| url-status = live}}</ref><ref>{{Cite news| last = Denker| first = Joel| title = 'Moon Of The Faith:' A History Of The Apricot And Its Many Pleasures| publisher = NPR| access-date = 2018-05-22| date = 2016-06-14| url = https://www.npr.org/sections/thesalt/2016/06/14/481932829/moon-of-the-faith-a-history-of-the-apricot-and-its-many-pleasures| archive-date = 2019-08-08| archive-url = https://web.archive.org/web/20190808231633/https://www.npr.org/sections/thesalt/2016/06/14/481932829/moon-of-the-faith-a-history-of-the-apricot-and-its-many-pleasures| url-status = live}}</ref>
+In [[Middle Eastern cuisine|Middle Eastern]] and [[North African cuisine]]s, apricots are used to make [[Qamar al-Din]] ({{lit|link=yes}} "Moon of the faith"), a thick apricot drink that is a popular fixture at [[Iftar]] during [[Ramadan]]. Qamar al-Din is believed to originate in [[Damascus, Syria]], where the variety of apricots most suitable for the drink was first grown.<ref>{{Cite news |last=Robertson |first=Amy |title=All Over The World, Thirsty Muslims Have Their Ramadan Go-To Drinks |publisher=NPR |access-date=22 May 2018 |date=8 June 2017 |url=https://www.npr.org/sections/thesalt/2017/06/08/530893651/all-over-the-world-thirsty-muslims-have-their-ramadan-go-to-drinks |archive-date=2019-08-07 |archive-url=https://web.archive.org/web/20190807175000/https://www.npr.org/sections/thesalt/2017/06/08/530893651/all-over-the-world-thirsty-muslims-have-their-ramadan-go-to-drinks |url-status=live}}</ref><ref>{{Cite news |last=Denker |first=Joel |title='Moon Of The Faith:' A History Of The Apricot And Its Many Pleasures |publisher=NPR |access-date=22 May 2018 |date=14 June 2016 |url=https://www.npr.org/sections/thesalt/2016/06/14/481932829/moon-of-the-faith-a-history-of-the-apricot-and-its-many-pleasures |archive-date=8 August 2019 |archive-url=https://web.archive.org/web/20190808231633/https://www.npr.org/sections/thesalt/2016/06/14/481932829/moon-of-the-faith-a-history-of-the-apricot-and-its-many-pleasures |url-status=live}}</ref> In [[Jewish culture]], apricots are eaten as part of the [[Tu BiShvat seder]].<ref>{{cite news |date=21 January 2018 |title=The Tu B'Shevat Seder |url=https://anglo-list.com/tu-bshevat-seder/ |access-date=27 January 2023 |work=Anglo-List}}</ref>
-In [[Jewish culture]], apricots are commonly eaten as part of the [[Tu BiShvat seder|Tu BiShvat seder]].<ref>{{Cite web |last=Administrator |date=2018-01-21 |title=The Tu B'Shevat Seder |url=https://anglo-list.com/tu-bshevat-seder/ |access-date=2023-01-27 |website=Anglo-List |language=en-US}}</ref>
+In the [[U.S. Marines]] it is considered exceptionally bad luck to eat or possess apricots, especially near tanks.This superstition has been documented since at least the [[Vietnam War]] and is often cited as originating in [[World War II]]. Even calling them by their name is considered unlucky,<ref name="Sicard 2021"/><ref>{{cite news |url=https://www.wsj.com/articles/SB1046642100123140320 |title=Superstitions Abound at Camp As Soldiers Await War in Iraq |first=Michael M. |last=Phillips |date=3 March 2003 |access-date=2 September 2017 |archive-date=2 September 2017 |archive-url=https://web.archive.org/web/20170902150634/https://www.wsj.com/articles/SB1046642100123140320 |url-status=live }}</ref> so they are instead called "cots",<ref>{{cite book|title=War Slang: American Fighting Words & Phrases Since the Civil War|url=https://archive.org/details/warslangfighting00dick|url-access=registration |first=Paul |last=Dickson |date=1994 |page=[https://archive.org/details/warslangfighting00dick/page/267 267] |publisher=Pocket Books |isbn=978-0671750220}}</ref> "Forbidden fruit" or "A-fruit".<ref name="Sicard 2021">{{cite news |last=Sicard |first=Sarah |date=23 May 2021 |title=Why tankers are terrified of apricots |url=https://www.militarytimes.com/off-duty/military-culture/2021/05/20/why-tankers-are-terrified-of-apricots/ |access-date=27 January 2023 |work=[[Military Times]]}}</ref>
-The Turkish idiom ''bundan iyisi Şam'da kayısı'' (literally, "the only thing better than this is an apricot in Damascus") means "it doesn't get any better than this".{{Citation needed|date=January 2021}}
+American [[astronaut]]s ate dried apricot on the [[Apollo 15]] and [[Apollo 17]] missions to the moon.<ref>{{Cite news |last=Bendix |first=Aria |title=From applesauce in a tube to 'space noodles,' here's how astronaut food has evolved from the 1960s to today |url=https://www.businessinsider.com/astronaut-food-in-space-timeline-2019-7 |access-date=23 April 2024 |work=[[Business Insider]]}}</ref>
-In the [[U.S. Marines]] it is considered exceptionally bad luck to eat or possess apricots,<ref>{{cite web |url=http://amtrac.org/1atbn/Interest/Apricots.asp |title=Taste for Apricots Canned at Cua Viet |publisher=US Marines Armored Tractor Division |author=S.SGT. Bob Donner |access-date=2017-09-02 |archive-date=2017-09-06 |archive-url=https://web.archive.org/web/20170906133954/http://www.amtrac.org/1atbn/Interest/Apricots.asp |url-status=live }}</ref> especially near tanks.<ref>{{cite web |url=http://www.26thmeu.marines.mil/News/News-Article-Display/Article/516281/apricots-aavs-no-happy-pair/ |title=Apricots, AAVs no happy pair |author=Cpl. Derek A. Shoemake |date=October 27, 2000 |access-date=September 2, 2017 |archive-date=September 2, 2017 |archive-url=https://web.archive.org/web/20170902141914/http://www.26thmeu.marines.mil/News/News-Article-Display/Article/516281/apricots-aavs-no-happy-pair/ |url-status=live }}</ref> This superstition has been documented since at least the [[Vietnam War]] and is often cited as originating in [[World War II]]. Even calling them by their name is considered unlucky,<ref>{{cite news |url=https://www.wsj.com/articles/SB1046642100123140320 |title=Superstitions Abound at Camp As Soldiers Await War in Iraq |author=Michael M. Phillips |date=March 3, 2003 |access-date=September 2, 2017 |archive-date=September 2, 2017 |archive-url=https://web.archive.org/web/20170902150634/https://www.wsj.com/articles/SB1046642100123140320 |url-status=live }}</ref> so they are instead called "cots",<ref>{{cite book|title=War Slang: American Fighting Words & Phrases Since the Civil War|url=https://archive.org/details/warslangfighting00dick|url-access=registration| author=Paul Dickson |date=1994 |page=[https://archive.org/details/warslangfighting00dick/page/267 267]|publisher=Pocket Books|isbn=9780671750220}}</ref> "Forbidden fruit" or "A-fruit".<ref>{{Cite web |last=Sicard |first=Sarah |date=2021-05-23 |title=Why tankers are terrified of apricots |url=https://www.militarytimes.com/off-duty/military-culture/2021/05/20/why-tankers-are-terrified-of-apricots/ |access-date=2023-01-27 |website=[[Military Times]] |language=en}}</ref>
+==Gallery==
-American [[Astronaut|astronauts]] ate dried apricot on the [[Apollo 15]] and [[Apollo 17]] missions to the moon.<ref>{{Cite web |last=Bendix |first=Aria |title=From applesauce in a tube to 'space noodles,' here's how astronaut food has evolved from the 1960s to today |url=https://www.businessinsider.com/astronaut-food-in-space-timeline-2019-7 |access-date=2024-04-23 |website=Business Insider |language=en-US}}</ref>
-==Gallery==
+<gallery class=center mode=nolines widths="160px" heights="130px">
-<gallery widths="150px" heights="120px">
 File:Dried date, peach, apricot, and stones. From Lahun, Fayum, Egypt. Late Middle Kingdom. The Petrie Museum of Egyptian Archaeology, London.jpg|Dried date, peach, apricot, and stones. From Lahun, Fayum, Egypt. [[Middle Kingdom of Egypt|Late Middle Kingdom]]. [[Petrie Museum|The Petrie Museum of Egyptian Archaeology]], London
-File:Marillenblüten.jpg|Blooms of an apricot
-File:Apricot kernel (endocarp + seed).jpg|Apricot kernel (endocarp and seed)
 File:Dried apricot 01 Pengo.jpg|Dried apricot, with dark color due to absence of [[sulfur dioxide]] treatment
 File:Сибирский абрикос.jpg|[[Prunus sibirica]] (Siberian apricot; hardy to {{convert|-50|°C|F}} but with less palatable fruit)
-File:Turkey.Pasa Baglari005.jpg|Apricot tree, [[Turkey]]
 File:Apricots Drying In Cappadocia.JPG|Apricots drying on the ground in [[Cappadocia]]
-File:Syrian apricot paste 01.jpg|Syrian apricot paste
 File:Packaging apricot fruits in Surkhandarya (Uzbekistan).jpg|Packaging apricot fruits in [[Uzbekistan]]
-File:Dried process of apricot fruits.jpg|Drying apricot fruits
+File:Dried process of apricot fruits.jpg|Drying apricots, Uzbekistan
 File:Marelica Kečkemetska ruža - zreli plodovi na grani.jpg|'Kecskemét Rose' - a pale and juicy apricot cultivar
 </gallery>
 == See also ==
 * [[Barack (brandy)]]; [[apricot brandy]]
 * Apricot plum, ''[[Prunus simonii]]''
 == References ==
-{{reflist|30em}}
+{{reflist}}
 == External links ==
-{{Commons category|Apricots}}
+* {{Commons category-inline|Apricots}}
-{{Cookbook|Apricot}}
+* {{Cookbook-inline|Apricot}}
-* {{Cite EB1911 |wstitle= Apricot |volume= 2 |page=230 |short=1}}
 * {{Wiktionary-inline}}
@@ Line 236: / Line 260: @@
 [[Category:Prunus]]
 [[Category:Drupes]]
+[[Category:National symbols of Armenia]]

Apricot: Difference between revisions

Latest revision as of 17:37, 22 October 2025

Etymology

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Cultivation

Origin and domestication

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Production

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Fruit

Kernel

Nutrition

Phytochemicals

Dried apricots

In culture

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