apricot [Arabic from Lat.,=early ripe], tree, Prunus armeniaca, and its fruit, of the plum genus of the family Rosaceae (rose family), native to temperate Asia and long cultivated in Armenia. The fruit is used raw, canned, preserved, and dried. California is the chief place of cultivation in the United States, although by selecting suitable varieties the apricot can be grown in most regions where the peach is hardy. Apricots are used in the making of a cordial and also for apricot brandy. A number of apricot-plum hybrids, such as the plumcot, Pluot, and Aprium, have been developed. Apricots are classified in the division Magnoliophyta, class Magnoliopsida, order Rosales, family Rosaceae.

apricot Fruit of the tree Prunus armeniaca. Apricot kernels are used to prepare almond oil. One apricot (60 g) is a source of vitamins A (as carotene) and C; provides 1.2 g of dietary fibre and supplies 18 kcal (75 kJ). A 60‐g portion of dried apricots is a rich source of vitamin A (as carotene); a good source of copper; a source of niacin and iron; provides 14.4 g of dietary fibre; supplies 110 kcal (470 kJ).

apricot XVI. Earliest forms abrecock, apricock — Pg. albricoque or Sp. albaricoque — Arab. albarḳūḳ, -birḳūḳ, i.e. AL-2, birḳūḳ — late Gr. praikókion, Byzantine Gr. beríkokkon — L. præcoquum (sc. mālum), f. var. of præcox earlyripe (see PRECOCIOUS). Assim. to F. abricot.

ap·ri·cot / ˈapriˌkät; ˈāpri-/ • n. 1. a juicy, soft fruit, resembling a small peach, of an orange-yellow color. ∎  an orange-yellow color like the skin of a ripe apricot. 2. (also apricot tree) the tree (Prunus armeniaca) of the rose family that bears this fruit.

apricot Tree cultivated throughout temperate regions, believed to have originated in China. The large, spreading tree with dark green leaves and white blossoms bears yellow or yellowish-orange edible fruit, with a large stone. Family Rosaceae; species Prunus armeniaca.

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