Prunus armeniaca
Apricot
Explore the size, hardiness, soil, light, edible uses and harvest period of Prunus armeniaca.
Plant Properties
Growth conditions
Moist
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Partial shade, Full sun
Usage properties
Fruit, Oil, Seed
Adhesive, Dye, Gum, Oil, Wood, Carbon farming
Description
Fruits can be eaten raw, cooked, or dried for later use. The best fruits are soft and juicy with a delightful, rich flavor. Wild trees in the Himalayas produce more than 47.5 kg of fruit per year. The fruits of the wild form contain approximately 6.3% sugar, 0.7% protein, 2.5% ash, and 2.5% pectin. Every 100 g of the fruit contains about 10 mg of vitamin C in the flesh. The fruit is about 5 cm in diameter and contains one large seed. The seeds can be eaten both raw and cooked. Bitter seeds should be consumed in moderation, while sweeter seeds can be eaten freely. Bitter seeds can serve as a substitute for bitter almonds when making marzipan. Edible gum can also be obtained from the trunk. The seed contains up to 50% of an edible, semi-drying oil.