by Sharon Ruth Hill

Created on: February 27, 2009   Last Updated: June 17, 2009

Apricots are a golden opportunity to increase your daily intake of whole food nutrition. The sheer essence of an exotic and beautiful fruit, apricots have an intriguing, ancient history steeped in mystery and multi-cultural folklore.

Akin to the rose family, Armeniaca vulgaris, or Armenian plum, the apricot is a species of plums in the subgenus Prunus. The skin of the apricot is described as pubescent in that it is slightly fuzzy to the touch. The golden color becomes tinged with red on the side that is most exposed to direct sunlight. The center of the apricot contains a single seed, or stone, whose exterior is a hard shell with a smooth texture but for three ridges running the length of one side.

Apricot trees are small in stature with a dense, spreading canopy of limbs that become garnished with ovate shaped leaves beginning in the spring season. Also in spring, the apricot tree blossoms with lovely white to pinkish white petals, as a single blossom or in pairs.

The nativity of the apricot is somewhat mysterious but most probably ranges between China, Korea, and Japan but definitely East Asia origin. Across the much traveled "silk road" and on to Armenia, the apricot is believed to have been introduced to Greece by Alexander the Great and the Roman General Lucullus. Cultivated in Persia since antiquity, apricots remain an important commodity in modern day Iran and many other Middle East countries, whether fresh or dried.

California is the leading producer of apricots in the United States, the evolution of an industry that began in the 18th century when Spanish explorers introduced the fruit that was then planted in the gardens of Spanish missions. Since 1920, the apricot industry in California has flourished as a specialty crop to produce approximately 95% of all apricots grown in the United States. Testament to the importance of this industry in California is the fact that the San Joaquin Valley is home to about 17,000 acres of apricot orchards

Beta-carotene converts to vitamin A in the human body and eating 3-4 apricots each day will provide about 30 percent of the daily-recommended amount. The short list of benefits of vitamin A is eye, skin and gland health plus strong bones and teeth and increasing immunity to infection. Complementing the beta-carotene, lycopene and vitamin C are the other two main sources for the anti-oxidant power found in apricots. This same combination is noted as a heart healthy recipe for fighting cancer, heart disease, and may decrease the likelihood of stroke.

Over many centuries, apricots were used as an aphrodisiac, and an inducer of childbirth. Apricot oil was applied to tumors and ingested to treat ulcers. The apricot seed contains cyanogenic glycosides; an ingredient some believe may be used as an alternative treatment for cancer.

Both foreign imports and an explosion of equally tasty alternative fruit choices lately threaten the modern apricot industry in California for the consumer. However, the apricot remains one of the first harvested of the summer fruits. The smooth, sweet and tart flavor of the apricot is anticipated and can be found at your favorite grocer mid-May through early July.

Sources: Apricot Producers of California, Wilkepedia

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