Apricot

Where it grows

Apricot was domesticated in Central Asia, most likely between the Tian Shan and northwestern China, and reached Armenia and the Mediterranean by way of the Silk Road. Turkey is the world’s largest producer; the famous Malatya orchards supply most of the global dried apricot trade. Apricots tolerate cold winters but bloom early, so late frosts often ruin the crop.

How to recognise it

Apricot trees have rounded crowns of broad heart-shaped serrated leaves. White-flushed-pink blossoms appear earlier in spring than almost any other fruit tree. The orange-yellow drupes are softly velvety with a single flat stone inside, ripening in early summer.

Uses

Apricots are eaten fresh, dried whole, simmered into jam, pureed into glaze, and brandied into Hungarian palinka and Austrian Marillenschnaps. The almond-flavoured kernel inside the stone is the original source of amaretto liqueur, almond extract, and Persian “noush”. Cold-pressed kernel oil is used in cosmetics.

Conservation

The wild Central Asian populations preserve genetic diversity vital to commercial breeding and are protected in reserves of Kyrgyzstan and Kazakhstan.