Apricot

The apricot belongs to the family Rosaceae. It is classified as Prunus armeniaca. Apricots are irresistible and while their peak season is short, consumer demand is growing. It has a thin outer, downy skin enclosing edible yellow flesh. Skin of the fruit often has a red blush. This flesh which is very sweet is most tasty when allowed to ripen on the tree. The skin is yellow orange to pink orange and feels soft and smooth. The fruit, somewhat smaller than a peach, is known for its delicate flavor. Apricots are a premium source of beta-carotene. The beta-carotene in apricots is converted to Vitamin A in the body. Along with beta-carotene, apricots contain the other powerful anti-oxidants, Vitamin C and lycopene. Apricots are an important fruit crop believed to have originated in China and to have been brought to Italy about 100BC, reaching England in the 13th century and America in 1720. Its food value ranks higher than most common fruits.