Apricot, common name for a tree of the rose family, native to eastern Asia, and for its fruit. The tree is small, with heart-shaped leaves on long stalks. Solitary white flowers appear before the leaves, and the fruit, which resembles the peach, is roundish, downy, yellow, and sometimes ruddy on one side, with yellow or orange flesh. More than 20 kinds are grown. The fruit, somewhat smaller than a peach, is known for its delicate flavour. It is marketed fresh, as well as dried and canned. Large quantities are pulped for jam making. Fresh apricots are a good source of vitamin A and dried apricots have a high iron content. The apricot is a significant crop in Canada, Australia, the south of France, Israel, Italy, and the United States.

Scientific classification: The apricot belongs to the family Rosaceae. It is classified as Prunus armeniaca.

Reviewed by: Department of Botany, Natural History Museum