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apricot, (Prunus armeniaca), fruit tree of the rose family (Rosaceae), cultivated throughout the temperate regions of the world, especially in the Mediterranean. Apricots are closely related to peaches, almonds, plums, and cherries. They are eaten fresh or cooked and are preserved by canning or drying. The fruit is also widely made into jam and is often used to flavor liqueurs. Apricots are a good source of vitamin A and are high in natural sugar. Dried apricots are an excellent source of iron.
Apricots have been a valued food for so long that just where and when they were first domesticated are facts lost in time.
The scientific name Prunus Armeniaca links them to Armenia where they have certainly been grown for centuries and where fifty varieties are produced today. They were also a major crop in ancient Persia (modern Iran) and while some authorities insist their cultivation history begins in India as long ago as 3000 BC
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