Apricot (Prunus armeniaca)
Apricot (from Latin meaning early ripe) tree belongs to genus Prunus in the Rosaceae family. Apricot (Prunus armeniaca) is categorized under “stone fruits” along with peaches, plums, almonds, and some cherries, due to its seed being closed in a hard “stone” like endocarp.
The Greek wrongly thinking that the fruit originated in Armenia, called it ‘Armenian plum’; hence Armeniaca in botanical name.
The Roman, impressed by its early ripening, named it proecocium, meaning precocious. From this derives the name ‘apricot’.
The center of diversity of the apricot is northeastern China near the Russian border. From there it spread west throughout Central Asia. Cultivation in China dates back 3,000 years and movement to Armenia and then to Europe from there, was slow.
It was known in China as far back as 658 BC and in Europe 406-250 BC.
Alexander the Great brought apricot from Asia to Greece and from there it was taken to Rome.
The Roman introduced apricots to Europe in 70-60 BC through Greece and Italy.
Apricots moved to the United States through English settlers on the East Coats and Spanish missionaries in California.
The apricot tree is of medium size, usually held under 18 feet by pruning. The fruit is generally globose to slightly oblong 1.25 – 2.5 inch in diameter; the fruit flesh is yellow and the skin is yellow or blush red.
Apricot (Prunus armeniaca)
