by Megan Stoddard

Created on: November 30, 2010

Prunus armeniaca has been called the food of the gods, and, more poetically, golden eggs of the sun. Indeed, its fruit is similar in size and shape to eggs, and its yellow/orange color brings the sun to mind. Commonly eaten in Iran, Turkey, China, many parts of the former Soviet Union, and its scientific namesake, Armenia, the apricot has long been valued for its sweetness and fragrance.

Varieties grown in the United States are rather lackluster compared with those grown in Europe and the Middle East. To fruit, prunus armeniaca requires cool winter weather followed by a warm spring and summer. Spring frosts will kill the crop. It is also particular about its soil. In the prime apricot growing regions, where the right conditions are met, apricots are much more flavorful.

Armenia has an especially long history of apricot cultivation. It received the apricot from places to the east well before western Europe did, and became known to Europeans as the birthplace of the apricot. This is the root of the plant’s scientific name.

However, there is much stronger evidence that the apricot originated in China. Its birthplace is believed to be in northern China, near the Russian border. The Chinese alphabet had a character for apricot as far back as 2000 BCE. Apricot species are especially diverse in northern China, likely evidence that this is the home of its wild ancestor.

The health benefits attributed to the apricot include being useful as a treatment for constipation, earache, skin problems, fevers, anemia, asthma, and even cancer. In New Age medicine, the apricot is considered a good detoxifier. To this list, we might add the ancient Chinese view that it aids fertility in women. Though little scientific study has been done on the health benefits of the apricot, it is not inconceivable that it could do these things.

Indisputably, the apricot is a good source of many vitamins and minerals. It is a great source of fiber and has a mildly laxative effect, making it good for constipation and digestion problems. Rich in iron and copper, it would certainly boost blood iron in someone suffering from anemia. Other properties of the apricot could explain its helpfulness for the other health conditions listed.

Most people who eat apricots are, of course, simply enjoying the fruit. Good raw, it can also be made into pie, pudding, or cobbler, and is often eaten dried. A popular treat in Turkey is dried apricot, which is very flavorful and sweet even without any added sugar.

Fallen by the wayside in the American diet, the apricot enjoys a higher status in climates more hospitable to prunus armeniaca. If you are fortunate enough to taste a good apricot, it is easy to understand why it has been called the food of the gods.

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