Common Apricot

Common Apricot
Prunus armeniaca L.
Rosaceae Family

Description of Apricot

The common apricot is a deciduous tree or shrub, 3–12 m tall, with a spreading crown. Its root system is deep, reaching 3–5 m, with lateral roots extending up to 10 m. The bark is grayish-brown, cracking in older trees and smooth in younger ones. Leaves are alternate, petiolate, rounded-ovate or heart-shaped, 5–10 cm long, with serrated edges and slightly fuzzy undersides. Flowers are solitary or paired, 2–4 cm in diameter, white or pinkish, with five petals, blooming before leaves in March–April. The fruit is a drupe, 2–5 cm, round or oval, orange-yellow, sometimes with a reddish blush, with velvety skin; the flesh is juicy, sweet or sweet-tart; the pit is smooth, containing a bitter or sweet kernel. Flowering occurs in March–April, fruiting in June–August. Propagation is by seeds, grafting, or cuttings. Popular cultivars: ‘Moorpark’, ‘Blenheim’, ‘Goldcot’.

 

Distribution and Ecology of Apricot

The common apricot originates from Central Asia (Tian Shan, China) and has been cultivated for over 4,000 years. It is grown in warm and temperate regions worldwide, including Central Asia, the Middle East, Southern Europe, North Africa, Australia, and North America. It thrives in loose, well-drained soils (pH 6.0–7.5) with 8–10 hours of sunlight daily. Optimal growth temperature is 59–77°F (15–25°C), with some cultivars tolerating frosts down to -22°F (-30°C), though spring frosts can damage blossoms. Yield: 50–150 kg per tree. Care includes watering (10–20 L per tree every 7–10 days), organic fertilization (10–15 kg per tree), pruning, and protection against diseases like moniliosis and clasterosporium. Propagation is by seeds (stratified for 2–3 months) or grafting. Apricots enrich soil with organic matter but require removal of fallen fruit to prevent rot. They can become invasive in warm climates through self-seeding.

 

Raw Materials from Apricot

Raw materials include fruits (fresh or dried as apricots or whole dried as unsulfured apricots), kernels, leaves, flowers, and resin (gum). Fruits are harvested in June–August at full ripeness and dried at 104–122°F (40–50°C), yielding 15–20% for dried apricots. Kernels are extracted from pits and dried at 86–95°F (30–35°C), yielding 10–15%. Leaves are collected in May–June, dried in shade in 2–3 cm layers (yield 20–25%). Flowers are gathered in March–April, dried in shade (yield 15–18%). Resin is collected from bark in summer, dried at 68–77°F (20–25°C), yielding 5–10%. Quality standards: fruits free of mold, moisture <12%; kernels (sweet varieties) free of bitterness, moisture <10%; leaves/flowers without darkening; resin clean, free of impurities. Store fruits and kernels in dry containers (1–2 years), leaves/flowers in cloth bags (1–2 years), and resin in glass jars (2 years). Fruits have a sweet aroma, flesh is sweet-tart, and kernels are sweet or bitter.

 

Chemical Composition of Apricot

Fruits contain sugars (10–20%, glucose, fructose, sucrose), organic acids (1–2%, malic, citric), vitamins (C up to 20 mg/100 g, A, B1, B2, B6, E), carotenoids (beta-carotene up to 1.6 mg/100 g), pectins (0.4–1.2%), flavonoids (quercetin, catechins), phenolic compounds, and minerals (potassium 300–400 mg/100 g, magnesium, calcium, iron, phosphorus). Kernels contain fatty oil (40–50%, oleic, linoleic acids), proteins (20–30%), amygdalin (1–8% in bitter kernels, controversial as vitamin B17), and minerals (potassium, magnesium). Leaves have flavonoids, tannins (3–5%), and phenolic acids. Flowers contain flavonoids and essential oil (0.1–0.2%). Resin includes polysaccharides, arabinose, and galactose. Fresh fruit calories: 40–50 kcal/100 g; dried apricots: 200–240 kcal/100 g.

 

Uses and Benefits of Apricot

Apricot fruits provide general health support, antioxidant, laxative, cardioprotective, and immune-boosting effects due to their vitamins, carotenoids, and pectins. They are used for vitamin deficiencies, anemia, constipation, cardiovascular conditions (e.g., hypertension, atherosclerosis), and weakened immunity. Dried apricots are effective for edema (cardiac-related) due to high potassium content. Sweet kernels support digestion and skin health; bitter kernels, containing amygdalin, are used in alternative medicine for cough and bronchitis but require caution due to toxicity. Leaf and flower infusions have anti-inflammatory and astringent properties, used for stomatitis, gastritis, and diarrhea. Resin (gum) acts as an enveloping agent for stomach ailments. Apricot kernel oil moisturizes skin and strengthens hair. Consult a healthcare professional before medicinal use.

 

Precautions for Using Apricot

Consuming large amounts of fruit (>2.2 lbs/day fresh or >7 oz/day dried) may cause diarrhea or allergic reactions. Bitter kernels are toxic due to amygdalin (cyanide), with a safe dose of ≤5–10 kernels/day for adults; not recommended for children under 12. Leaf or flower infusions (>3.4 oz/day) may irritate the stomach. Prolonged kernel use (over 1 month) requires monitoring due to toxin accumulation risk. Store dried apricots at <12% moisture to prevent mold. Avoid combining bitter kernels with respiratory medications without medical advice.

 

Contraindications for Using Apricot

Apricots are contraindicated for allergies to Rosaceae, peptic ulcers, acute gastritis, pancreatitis, diabetes (dried apricots due to high sugars), children under 1 year (fruits), and children under 3 years (kernels). Bitter kernels are prohibited during pregnancy, lactation, thyroid disorders, and respiratory insufficiency. External use of kernel oil is not recommended for eczema or psoriasis.

 

Medicinal Recipes with Apricot

1. Leaf infusion for diarrhea. Steep 10 g leaves in 200 ml boiling water for 1 hour, drink 50 ml 3 times daily, 5 days.
2. Flower decoction for stomatitis. Boil 15 g flowers in 200 ml water for 5 minutes, rinse mouth 3 times daily, 7 days.
3. Dried apricots for edema. Soak 50 g dried apricots in 200 ml water for 4 hours, consume daily, 10 days.
4. Kernel oil for dry skin. Apply 10 ml oil to skin once daily, 2 weeks.
5. Resin infusion for gastritis. Dissolve 5 g resin in 200 ml warm water, drink 50 ml twice daily, 7 days.

 

Cosmetic Uses of Apricot

Apricot kernel oil and fruit pulp are used in cosmetics due to vitamins A, E, and fatty acids, which moisturize and regenerate skin.

1. Face mask. Mix 2 tbsp apricot pulp with 1 tsp honey, apply to face for 15 minutes, rinse. Use once weekly.
2. Body scrub. Mix 20 g ground kernels with 10 ml apricot oil, massage skin for 5 minutes, rinse. Use once weekly.
3. Hair oil. Apply 15 ml apricot oil to hair roots 1 hour before washing, twice weekly.
4. Hand cream. Mix 10 ml apricot oil with 5 g beeswax, apply at night, 2 weeks.

 

Culinary Uses of Apricot

Apricot fruits are consumed fresh, dried (as dried apricots or whole unsulfured apricots), or processed into jams, compotes, and jellies. Sweet kernels are used in desserts and baking. Popular cultivars: ‘Moorpark’ (fresh), ‘Blenheim’ (drying). Store fresh fruits at 32–41°F (0–5°C) for up to 1 month, dried apricots for up to 1 year.

1. Apricot jam. Boil 1 kg pitted apricots with 800 g sugar for 30 minutes, store in sterilized jars.
2. Dried apricot compote. Boil 200 g dried apricots in 1 L water with 100 g sugar for 10 minutes, serve chilled.
3. Apricot pie. Place 300 g fresh apricots on dough (200 g flour, 100 g sugar, 100 g butter), bake at 356°F (180°C) for 35 minutes.
4. Kernel dessert. Mix 50 g sweet kernels with 100 g honey and 100 g nuts, serve in portions.

 

Other Uses of Apricot

Apricots are ornamental plants for gardens and avenues. Fruits and kernels are used in the food industry (confectionery, oils). Wood is used in carpentry. Leaves and fruits can be toxic to animals in large quantities.