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The apricot tree - deciduous tree


Characteristics

Surname: Apricot tree
Latin name: Prunus armeniaca
Number of species: about 200
circulation area: Europe
fruit: Apricots
heyday: March May
height: 2 - 6m
Older: 10 - 25 years
Properties of the bark: brownish
Properties of the wood: ?
Locations of the tree: sunny or partially shaded, sheltered from the wind
leafoval shaped, 4 - 8cm long, dark green, underneath with hair

Interesting about the apricot tree

Of the apricot tree is often simply called apricot, in Bavaria, Austria and South Tyrol apricot and describes a genus within the rose-like. The apricot reaches a shrub or smaller tree maximum stature heights of about six meters. The treetop is dense and round in shape.
The large, often double-sawn leaves of the apricot tree are heart-shaped to oval, about ten inches long and and up to eight inches wide. The top is deep green and smooth, the underside has a dense hairiness. The small white or pale pink flowers develop in early morning to high summer stone fruits that appear dark yellow to orange and on the side facing the sunlight, a red cheek show. The shell of the fruit is usually smooth, but may also be covered by a fine down. As a climacteric fruit, the apricot ripens for a while after the harvest and develops its sweet aroma and juicy flesh.
Today, the apricot tree is cultivated in many warmer areas of Central Europe. Originally, however, he came from northern China, from where he arrived in Persia and Armenia in the first millennium before Christ's birth. The Persians worshiped the apricot as the seed of the sun. By the conquests of Alexander the Great, the apricot finally reached Greece, later also the Roman Empire, from where it conquered first the whole Mediterranean and later large parts of Europe. From the ancient Greek word "prekokkia" also derives the High German name of this tree, which eventually developed in the Romansh language area by connecting with additional syllables to "albrioque". The word "apricot", on the other hand, derives from the Latin and later Italian "armellino".
Today, there are important growing areas in Turkey as well as in Hungary, the Austrian Wachau, in Switzerland as well as in Spain and Italy. As an extremely popular fruit and a good source of vitamin A and minerals, the apricot is eaten raw, as well as processed into jams, sweets and dried fruit. The stones are used because of their strong bitter almond taste in the production of Amaretto and Persipan use. Due to the high content of hydrogen cyanide, apricot kernels are considered toxic and should not be eaten.

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