It is a stone-fruit of the family Rosaceae, cultivated generally throughout the temperate regions of the world and used fresh for dessert or preserved by canning and drying. Trees are large and spreading with broad, heart shaped leaves. Dark green in colour and held erect on the twigs. The flowers are white in full bloom and borne singly or doubly at a node on very short stems. The apricot sets fruit often on self-pollination of its blossoms. The pit is smooth resembling that of plum but broader and more winged. The fruit is nearly smooth, round to oblong in some varieties, somewhat flattened and in general like peach in shape. Flesh is typically an attractive yellow to yellowish orange. The kernels of some varieties are sweet.
Native to China, the apricot is cultivated in all of central and south eastern Asia and in parts of southern Europe and north Africa. The leader in apricot production is Spain. Next comes in order are Iran, Syria, the U.S., France, Italy and Yugoslavia. Apricots are good source of vitamin A and are high in natural sugar content. Dried apricots are excellent source of iron.
Benefit and uses of Apricot.
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