Apricots
The
apricot is the fruit of the apricot tree. The fruit is three-quarters the size
of an apple with a large seed that acts as the inner core. The color of the
fruit ranges from a golden yellow to a mellow tangerine with shades of lustrous
red.
The
skin of the fruit is coarse and it is somewhat velvety. The tree itself is
comparatively small and rarely exceeds 12 m in height with an average height of
about 10 m with a trunk that is approximately 40 cm in diameter and a top that
is covered by a dense canopy of leaves and branches.
The
fruit originated in Armenia and is synonymous to Armenia, Iran (Persia) and
Turkey (Asia Minor). Turkey is the largest producer of apricots in the world
and accounts for 22.69% of global production. Turkey is followed by Uzbekistan
12.27%, Italy 6.14%, Algeria 5.92%, Iran 5.52%, Pakistan 4.12%, Spain 3.75%,
France 3.42%, Afghanistan 3.04% and Morocco 2.59%.
The
tree grows well in cool subtropical areas with dry spells (excessive water
yields poor results), in soil with PH levels of between 6 – 6.5 i.e. soil that
is slightly acidic, and in areas with stable winters (where the winter is not
too cold).
According
to the USDA the fruit is rich in vitamins A and C with small quantities of
vitamin K and rich in the minerals phosphorus, calcium and magnesium. Medical
studies indicate that the fruit can help prevent gastritis and acts as an
antibacterial agent.
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