Apricot

 

 

 The apricot is a species of prunus, first cultivated in China and Western Asia. Chinese consider it the symbol of education and medicine, since Confucius named it to his students. Australians use it as an aphrodisiac, as crushed and applied on the erogenous zones. English say that dreaming of apricots brings good luck.

This small tree (4-12 m tall), with oval leaves (5–9 cm long and 4–8 cm wide) and white-pinkish flowers gives birth in spring to yellow and orange fruits, with pubescent external surface and a single seed closed in a stony shell.

Although they are considered subtropical plants and they bear temperatures under -30 C, it is extremely risky to grow them up in the personal garden without professional guidance because they tent to flower very early in spring, so spring frosts may affect the tree’s life.

Not only that these fruits taste delicious, but they produce health benefits as well: Cyanogenic glycosides contained in seeds are an excellent alternative treatment for cancer, vitamin A and C are important in the correcting disequilibrium in immunity system and protecting the eyesight. They are also a good source of potassium, calcium and phosphorus.

Worldwide there are more than 1900 tones of apricots produced per year, and the leader in producing and commercialize them is Turkey.