Biology:Apricot

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An apricot (US: /ˈæprɪkɒt/ (About this soundlisten), UK: /ˈeɪprɪkɒt/ (About this soundlisten)) is a fruit, or the tree that bears the fruit, of several species in the genus Prunus. Usually an apricot is from the species Prunus armeniaca, but the fruits of the other species in Prunus sect. Armeniaca are also called apricots.[1] In 2023, world production of apricots was 3.7 million tonnes, led by Turkey with 20% of the total.[2]

Prunus armeniaca was domesticated in ancient times in Central Asia and China. The specific epithet armeniaca refers to the country of Armenia in Western Asia.[3] Cultivation of the tree then spread across Eurasia and to North Africa and Japan. The fruit is consumed both fresh and dried. Apricots are used in dishes including cakes, tarts, and jam, and in savoury dishes, for example in stuffing. In Austria, they are the basis of Marillenknödel, sweet apricot dumplings.

Etymology

Apricot first appeared in English in the 16th century as abrecock from the Middle French aubercot or later abricot,[4] from Spanish albaricoque and Catalan a(l)bercoc, in turn from Arabic الْبَرْقُوق‎ (al-barqūq, 'the plums'), from Byzantine Greek βερικοκκίᾱ (berikokkíā, 'apricot tree'), derived from late Greek πραικόκιον (praikókion, 'apricot') from Latin [persica ('peach')] praecocia' (praecoquus, 'early ripening').[5][6][7]

Map of the etymology of "apricot" from Latin via Late and Byzantine Greek to Arabic, Spanish and Catalan, Middle French, and so to English

Description

The apricot is a small tree, up to 8 metres (26 ft) tall, with a round canopy and a spread similar to its height. The flowers are white or pinkish, about 2 centimetres (0.79 in) wide, appearing before the leaves early in the spring. The fruit is a succulent orange-yellow drupe (a stonefruit) tinged with red.[8] The single seed (kernel or stone) is enclosed in a hard shell (exocarp).[9]

  • Habit
    Habit
  • Leaves
    Leaves
  • Flowers
    Flowers
  • Fruits on tree
    Fruits on tree

Taxonomy

Apricots are species belonging to Prunus sect. Armeniaca. The taxonomic position of P. brigantina is disputed. It is grouped with plum species according to chloroplast DNA sequences,[10] but more closely related to apricot species according to nuclear DNA sequences.[11]

  • Prunus armeniaca – common apricot, widely cultivated for its edible fruit and kernel
  • Prunus brigantina – Briançon apricot, native to Europe, cultivated for its edible fruit and oil-producing kernel
  • Prunus cathayana – native to Hebei
  • Prunus × dasycarpa – purple apricot, cultivated in Central Asia and adjacent areas for its edible fruit
  • Prunus hongpingensis – Hongping apricot, native to Shennongjia, cultivated for its edible fruit
  • Prunus hypotrichodes – native to Chongqing
  • Prunus limeixing – cultivated in northern China for its edible fruit
  • Prunus mandshurica – Manchurian apricot, native to Northeast Asia, cultivated for its kernel, the fruits of some cultivars edible
  • Prunus mume – flowering apricot, native to southern China, widely cultivated for its beautiful blossom and edible fruit
  • Prunus sibirica – Siberian apricot, native to Siberia, Mongolia, northern China, and Korea, cultivated for its kernel
  • Prunus zhengheensis – Zhenghe apricot, native to Fujian

Cultivation

Origin and domestication

Dried date, peach, apricot, and stones. From Lahun, Fayum, Egypt. Late Middle Kingdom. The Petrie Museum of Egyptian Archaeology

The most commonly cultivated apricot Prunus armeniaca was known in Armenia during ancient times, and has been cultivated there for so long that it was previously thought to have originated there, hence the epithet of its scientific name.[12] However, this is not supported by genetic studies, which instead confirm the hypothesis proposed by Nikolai Vavilov that domestication of P. armeniaca occurred in Central Asia and China.[13][14] The domesticated apricot then diffused south to South Asia,[13] west to West Asia (including Armenia), Europe and North Africa, and east to Japan.[14]

Cultivation practices

Apricots have a chilling requirement of 300 to 900 chilling units. A dry climate is good for fruit maturation. The tree is slightly more cold-hardy than the peach, tolerating winter temperatures as cold as −30 °C (−22 °F) or lower if healthy, with large differences between cultivars.[15] They are hardy in USDA zones 5 through 8. A limiting factor in apricot culture is spring frosts: They tend to flower very early (in early March in western Europe), and spring frost can kill flowers or before flower buds in different stages of development.[15] Furthermore, the trees are sensitive to temperature changes during the winter season. In China, winters can be very cold, but temperatures tend to be more stable than in Europe and especially North America, where large temperature swings can occur in winter. Hybridization with the closely related Prunus sibirica (Siberian apricot; hardy to −50 °C (−58 °F) but with less palatable fruit) offers options for breeding more cold-tolerant plants.[16] Apricots prefer well-drained soils with a pH of 6.0 to 7.0.[17]

Apricot cultivars are usually grafted onto plum or peach rootstocks. The cultivar scion provides the fruit characteristics, such as flavor and size, but the rootstock provides the growth characteristics of the plant. Some of the more popular US apricot cultivars are 'Blenheim', 'Wenatchee Moorpark', 'Tilton', and 'Perfection'. Some apricot cultivars are self-compatible, so do not require pollinizer trees; others are not: 'Moongold' and 'Sungold', for example, must be planted in pairs so they can pollinate each other.[18]

Plant breeders have created what is known as a "black apricot" or "purple apricot", (Prunus dasycarpa), a hybrid of an apricot and the cherry plum (Prunus cerasifera). Other apricot–plum hybrids are variously called plumcots, apriplums, pluots, or apriums.[19]

  • David Packard's apricot orchard in Los Altos Hills, preserved by the David and Lucile Packard Foundation
    David Packard's apricot orchard in Los Altos Hills, preserved by the David and Lucile Packard Foundation
  • Preparing apricots at Alchi Monastery, Ladakh, India
    Preparing apricots at Alchi Monastery, Ladakh, India
  • Drying apricots (Fergana, Uzbekistan)
    Drying apricots (Fergana, Uzbekistan)

Pests and diseases

Diseases of apricots vary with climate. In California's hot Central Valley, pit burn, a condition of soft and brown fruit around the pit, is common.[20] Bacterial diseases include bacterial spot and crown gall. Fungal diseases include brown rot caused by Monilinia fructicola late in the season. In periods of heavy rain, the flowers can suffer from blossom wiltwhere the flowers and young shoots turn brown and die; the twigs die back in a severe attack. Dieback of branches in the summer around pruning wounds can be caused by the fungus Eutypa lata.[21][22] Other fungal diseases are black knot, Alternaria spot and fruit rot, and powdery mildew.[23] Unlike peaches, apricots are not affected by leaf curl, and bacterial canker (causing sunken patches in the bark, which then spread and kill the affected branch or tree) and silver leaf are not serious threats, which means that pruning in late winter is considered safe.[21]

Apricot production
2023, tonnes
 Turkey 750,000
 Uzbekistan 500,545
 Iran 318,475
 Italy 207,190
 Algeria 200,566
World 3,728,155
Source: FAOSTAT of the United Nations[2]

Production

See also: Biology:List of countries by apricot production

In 2023, world production of apricots was 3.7 million tonnes, led by Turkey with 20% of the total (table). Other major producers (in descending order) were Uzbekistan, Iran, Italy, and Algeria.[2]

Malatya is the center of Turkey's apricot industry.[24]

Toxicity

Apricot kernels (seeds) contain amygdalin, a poisonous compound. On average, bitter apricot kernels contain about 5% amygdalin and sweet kernels about 0.9% amygdalin. These values correspond to 0.3% and 0.05% of cyanide. Since a typical apricot kernel weighs 600 mg, bitter and sweet varieties contain, respectively, 1.8 and 0.3 mg of cyanide.[25]

Uses

Fruit

Fresh apricots can be cooked in dishes such as cakes and tarts, or made into jam.[26] Dried apricots can be used in similar ways, and included in stuffing for meat dishes, stews, granola, and muesli.[27] In Austrian cuisine, Marillenknödel are dumplings stuffed with apricots, garnished with breadcrumbs fried in butter and dusted with sugar.[28] In Mediterranean cuisine, a cooling drink is made by dissolving apricot paste in water.[29] Barack is a Hungarian apricot brandy.[30]

  • A lemon apricot flower tart
    A lemon apricot flower tart
  • Apricot jam
    Apricot jam
  • Syrian apricot paste
    Syrian apricot paste
  • Marillenknödel, Austrian apricot dumpling
    Marillenknödel, Austrian apricot dumpling
  • Candied apricots (anzu) on monaka wafers at Jindai-ji Temple in Tokyo, Japan
    Candied apricots (anzu) on monaka wafers at Jindai-ji Temple in Tokyo, Japan
  • Barack, a Hungarian apricot brandy
    Barack, a Hungarian apricot brandy

Kernel

Main article: Biology:Apricot kernel

Due to their natural amygdalin content, culinary uses for the kernel are limited because of the risk of cyanide poisoning.[31] Oil made from apricot kernels is safe for human consumption without treatment because amygdalin is not oil soluble. Ground up shells are used in cosmetics as an exfoliant.[32] As an exfoliant, it provides an alternative to plastic microbeads.[33] The kernels can be made into a plant milk.[34]

Nutrition

Apricots, dried
Nutritional value per 100 g (3.5 oz)
Energy1,010 kJ (240 kcal)
63 g
Sugars53 g
Dietary fiber7 g
0.5 g
3.9 g
VitaminsQuantity %DV†
Vitamin A equiv.
23%
180 μg
20%
2160 μg
Thiamine (B1)
1%
0.015 mg
Riboflavin (B2)
6%
0.074 mg
Niacin (B3)
17%
2.589 mg
Pantothenic acid (B5)
10%
0.516 mg
Vitamin B6
11%
0.143 mg
Folate (B9)
3%
10 μg
Vitamin C
1%
1 mg
Vitamin E
29%
4.33 mg
Vitamin K
3%
3.1 μg
MineralsQuantity %DV†
Calcium
6%
55 mg
Iron
20%
2.66 mg
Magnesium
9%
32 mg
Manganese
11%
0.235 mg
Phosphorus
10%
71 mg
Potassium
25%
1160 mg
Sodium
1%
10 mg
Zinc
3%
0.29 mg
Other constituentsQuantity
Water31 g
Link to USDA Database entry
†Percentages are roughly approximated using US recommendations for adults.
Apricots, raw
Nutritional value per 100 g (3.5 oz)
Energy201 kJ (48 kcal)
11 g
Sugars9 g
Dietary fiber2 g
0.4 g
1.4 g
VitaminsQuantity %DV†
Vitamin A equiv.
12%
96 μg
10%
1090 μg
89 μg
Thiamine (B1)
3%
0.03 mg
Riboflavin (B2)
3%
0.04 mg
Niacin (B3)
4%
0.6 mg
Pantothenic acid (B5)
5%
0.24 mg
Vitamin B6
4%
0.054 mg
Folate (B9)
2%
9 μg
Vitamin C
12%
10 mg
Vitamin E
6%
0.89 mg
Vitamin K
3%
3.3 μg
MineralsQuantity %DV†
Calcium
1%
13 mg
Copper
3%
0.056 mg
Iron
3%
0.4 mg
Magnesium
3%
10 mg
Manganese
4%
0.077 mg
Phosphorus
3%
23 mg
Potassium
6%
259 mg
Sodium
0%
1 mg
Zinc
2%
0.2 mg
Other constituentsQuantity
Water86 g
Link to USDA Database entry
†Percentages are roughly approximated using US recommendations for adults.

A raw apricot is 86% water, 11% carbohydrates, 1% protein, and less than 1% fat (table). In a reference amount of 100 g (3.5 oz), a raw apricot supplies 48 Calories and is a moderate source of vitamin A and vitamin C (11% each of the Daily Value, DV), with no other micronutrients in significant content (less than 10% DV, table).

Phytochemicals

Apricots contain phytochemicals, such as polyphenols, including catechins and chlorogenic acid.[35] Taste and aroma compounds include sucrose, glucose, organic acids, terpenes, aldehydes and lactones.[36]

Dried apricots

Main article: Biology:Dried apricot

Dried apricots are a type of traditional dried fruit. Dried apricots are 31% water, 63% carbohydrates, 4% protein, and contain negligible fat (table). When the water content of apricots is decreased by drying, the mass fraction of micronutrients is increased, such as for vitamin A, vitamin E, and potassium, each having higher contents than in raw fruit (DVs above 20%, table).

Wood

Apricot wood is used for the production of the duduk, an Armenian woodwind instrument.[37]

In culture

The apricot is the national fruit of Armenia, mostly growing in the Ararat plain.[38][39] It is often depicted on souvenirs.[40]

The Chinese associate the apricot with education and medicine. For instance, the classical word 杏 壇 (literally: "apricot altar") (xìng tán 杏坛) which means "educational circle", is still widely used in written language. Zhuangzi, a Chinese philosopher in the fourth century BC, told a story that Confucius taught his students in a forum surrounded by the wood of apricot trees.[41] The association with medicine in turn comes from the common use of apricot kernels as a component in traditional Chinese medicine, and from the story of Dong Feng (董奉), a physician during the Three Kingdoms period, who required no payment from his patients except that they plant apricot trees in his orchard upon recovering from their illnesses, resulting in a large grove of apricot trees and a steady supply of medicinal ingredients.[42]

The short and unreliable apricot season in Egypt has given rise to the common Egyptian Arabic and Palestinian Arabic expression filmishmish ("in apricot [season]") or bukra filmishmish ("tomorrow in apricot [season]"), uttered as a riposte to an unlikely prediction, or as a rash promise to fulfill a request.[43][44]

In Middle Eastern and North African cuisines, apricots are used to make Qamar al-Din (lit. "Moon of the faith"), a thick apricot drink that is a popular fixture at Iftar during Ramadan. Qamar al-Din is believed to originate in Damascus, Syria, where the variety of apricots most suitable for the drink was first grown.[45][46] In Jewish culture, apricots are eaten as part of the Tu BiShvat seder.[47]

In the U.S. Marines it is considered exceptionally bad luck to eat or possess apricots, especially near tanks. This superstition has been documented since at least the Vietnam War and is often cited as originating in World War II. Even calling them by their name is considered unlucky,[48][49] so they are instead called "cots",[50] "Forbidden fruit" or "A-fruit".[48]

American astronauts ate dried apricot on the Apollo 15 and Apollo 17 missions to the moon.[51]

  • Dried apricot, with dark color due to absence of sulfur dioxide treatment
    Dried apricot, with dark color due to absence of sulfur dioxide treatment
  • Prunus sibirica (Siberian apricot; hardy to −50 °C (−58 °F) but with less palatable fruit)
    Prunus sibirica (Siberian apricot; hardy to −50 °C (−58 °F) but with less palatable fruit)
  • Apricots drying on the ground in Cappadocia
    Apricots drying on the ground in Cappadocia
  • Packaging apricot fruits in Uzbekistan
    Packaging apricot fruits in Uzbekistan
  • Drying apricots, Uzbekistan
    Drying apricots, Uzbekistan
  • 'Kecskemét Rose' - a pale and juicy apricot cultivar
    'Kecskemét Rose' - a pale and juicy apricot cultivar

See also

References

  1. ↑ Shi, Shuo; Li, Jinlu; Sun, Jiahui; Yu, Jing; Zhou, Shiliang (2013). "Phylogeny and classification of Prunus sensu lato (Rosaceae)". Journal of Integrative Plant Biology 55 (11): 1069–1079. doi:10.1111/jipb.12095. PMID 23945216. Bibcode: 2013JIPB...55.1069S. https://onlinelibrary.wiley.com/doi/abs/10.1111/jipb.12095. Retrieved 16 February 2021. 
  2. ↑ 2.0 2.1 2.2 "Apricot production in 2023, Crops/Regions/World list/Production Quantity/Year (pick lists)". UN Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT). 2025. https://www.fao.org/faostat/en/#data/QCL. 
  3. ↑ The Oxford Companion to Food | apricot (2nd ed.). Oxford: Oxford University Press. 2006. ISBN 978-0-19-101825-1. https://books.google.com/books?id=pZ-1AQAAQBAJ&dq=%22armenian+plum%22&pg=PT227. 
  4. ↑ "abricot" (in French). Centre National de Ressources Textuelles et Lexicales. http://www.cnrtl.fr/definition/abricot. 
  5. ↑ "Apricot". Merriam-Webster Dictionary. https://www.merriam-webster.com/dictionary/apricot. 
  6. ↑ "apricot". Boston: Houghton Mifflin Harcourt. 2014. https://www.ahdictionary.com/word/search.html?q=apricot. 
  7. ↑ Dean, Sam (9 May 2013). "On the Etymology of the Word Apricot". Bon Appetit. https://www.bonappetit.com/test-kitchen/ingredients/article/on-the-etymology-of-the-word-apricot. 
  8. ↑ "Prunus armeniaca: apricot". Royal Horticultural Society. https://www.rhs.org.uk/plants/13949/prunus-armeniaca/details. 
  9. ↑ "Armeniaca". Flora of China. eFloras. http://efloras.org/florataxon.aspx?flora_id=2&taxon_id=102618. 
  10. ↑ Reales, Antonio; Sargent, Daniel J.; Tobutt, Ken R.; Rivera, Diego (1 January 2010). "Phylogenetics of Eurasian plums, Prunus L. section Prunus (Rosaceae), according to coding and non-coding chloroplast DNA sequences". Tree Genetics & Genomes 6 (1): 37–45. doi:10.1007/s11295-009-0226-9. https://doi.org/10.1007/s11295-009-0226-9. Retrieved 29 March 2021. 
  11. ↑ Liu, Shuo; Decroocq, Stephane; Harte, Elodie; Tricon, David; Chague, Aurelie et al. (5 January 2021). "Genetic diversity and population structure analyses in the Alpine plum (Prunus brigantina Vill.) confirm its affiliation to the Armeniaca section". Tree Genetics & Genomes 17 (1): 2. doi:10.1007/s11295-020-01484-6. https://doi.org/10.1007/s11295-020-01484-6. Retrieved 29 March 2021. 
  12. ↑ "VII Symposium on Apricot Culture and Decline". International Society for Horticultural Science. http://www.actahort.org/books/121/121_36.htm. 
  13. ↑ 13.0 13.1 Liu, Shuo; Cornille, Amandine; Decroocq, Stéphane; Tricon, David; Chague, Aurélie et al. (2019). "The complex evolutionary history of apricots: Species divergence, gene flow and multiple domestication events". Molecular Ecology 28 (24): 5299–5314. doi:10.1111/mec.15296. PMID 31677192. Bibcode: 2019MolEc..28.5299L. https://onlinelibrary.wiley.com/doi/abs/10.1111/mec.15296. Retrieved 17 February 2021. 
  14. ↑ 14.0 14.1 Bourguiba, Hedia; Scotti, Ivan; Sauvage, Christopher; Zhebentyayeva, Tetyana; Ledbetter, Craig et al. (2020). "Genetic structure of a worldwide germplasm collection of Prunus armeniaca L. reveals three major diffusion routes for varieties coming from the species' center of origin". Frontiers in Plant Science 11: 638. doi:10.3389/fpls.2020.00638. PMID 32523597. Bibcode: 2020FrPS...11..638B. 
  15. ↑ 15.0 15.1 Bakos, József L.; Ladányi, Márta; Szalay, László (1 June 2024). "Frost hardiness of flower buds of 16 apricot cultivars during dormancy". Folia Horticulturae 36 (1): 81–93. doi:10.2478/fhort-2024-0005. 
  16. ↑ "Prunus sibirica Siberian Apricot PFAF Plant Database". pfaf.org. http://www.pfaf.org/user/Plant.aspx?LatinName=Prunus+sibirica. 
  17. ↑ "Apricots". Royal Horticultural Society. https://www.rhs.org.uk/fruit/apricots/grow-your-own. 
  18. ↑ Herrera, Sara; Lora, Jorge; Hormaza, José I.; Herrero, Maria; Rodrigo, Javier (2018). "Optimizing Production in the New Generation of Apricot Cultivars: Self-incompatibility, S-RNase Allele Identification, and Incompatibility Group Assignment". Frontiers in Plant Science 9: 527. doi:10.3389/fpls.2018.00527. PMID 29755489. Bibcode: 2018FrPS....9..527H. 
  19. ↑ "Adorable Apricots – The Essential Guide to probably everything you need to know about growing Apricot – Prunus armeniaca". The Permaculture Research Institute. 10 January 2023. https://www.permaculturenews.org/2023/01/10/adorable-apricots-the-essential-guide-to-probably-everything-you-need-to-know-about-growing-apricot-prunus-armeniaca/. 
  20. ↑ Ingels, Chuck (2007). The Home Orchard: Growing Your Own Deciduous Fruit and Nut Trees. University of California Agriculture and Natural Resources. p. 27. ISBN 978-1-879906-72-3. 
  21. ↑ 21.0 21.1 Hessayon, D. G. (1990). "Tree Fruit: Apricots". The Fruit Expert. London: Expert Books. ISBN 978-0903505314. 
  22. ↑ Munkvold, Gary P. (2001). "Eutypa Dieback of Grapevine and Apricot". Plant Health Progress 2 (1). doi:10.1094/PHP-2001-0219-01-DG. Bibcode: 2001PlaHP...2....9M. 
  23. ↑ "Diseases of Apricot". The American Phytopathological Society. http://www.apsnet.org/publications/commonnames/Pages/Apricot.aspx. 
  24. ↑ Denker, Joel (14 June 2016). "'Moon Of The Faith:' A History Of The Apricot And Its Many Pleasures". US National Public Radio. https://www.npr.org/sections/thesalt/2016/06/14/481932829/moon-of-the-faith-a-history-of-the-apricot-and-its-many-pleasures. 
  25. ↑ "Apricot kernels pose risk of cyanide poisoning". European Food Safety Authority. 27 April 2016. https://www.efsa.europa.eu/en/press/news/160427. 
  26. ↑ "Apricot recipes". BBC Food. https://www.bbc.co.uk/food/apricot. 
  27. ↑ "Dried apricot recipes". BBC Good Food. https://www.bbcgoodfood.com/recipes/collection/dried-apricot-recipes. 
  28. ↑ Wagner, Renate. "Marillenknödel - Apricot Dumplings". Austria.info. https://www.austria.info/en-gb/recipes/apricot-dumplings/. 
  29. ↑ David, Elizabeth (1988). A Book of Mediterranean Food. Dorling Kindersley [John Lehmann]. pp. 6–17. 
  30. ↑ "Barack palinka". Britannica. https://www.britannica.com/topic/barack-palinka. 
  31. ↑ "Apricot kernels pose risk of cyanide poisoning". European Food Safety Authority. 27 April 2016. https://www.efsa.europa.eu/en/press/news/160427. 
  32. ↑ Southey, Flora (14 May 2021). "Are fruit seeds the new nuts?". Food Navigator. https://www.foodnavigator.com/Article/2021/05/14/Are-fruit-seeds-the-new-nuts-Meet-the-start-up-upcycling-fruit-kernels-into-oil-flour-and-alt-milk. 
  33. ↑ Pierre-Louis, Kendra (8 October 2015). "800 Trillion Plastic Microbeads Go Down Drains Every Day". PBS. https://www.pbs.org/wgbh/nova/article/800-trillion-plastic-microbeads-go-down-drains-every-day/. 
  34. ↑ Cornall, Jim (10 March 2022). "The latest in dairy alternatives: Taiwan company debuts apricot kernel drink". Dairy Reporter. https://www.dairyreporter.com/Article/2022/03/10/the-latest-in-dairy-alternatives-taiwan-company-debuts-apricot-kernel-drink. 
  35. ↑ Campbell, O. E.; Merwin, I. A.; Padilla-Zakour, O. I. (2013). "Characterization and the effect of maturity at harvest on the phenolic and carotenoid content of Northeast USA Apricot (Prunus armeniaca) varieties". Journal of Agricultural and Food Chemistry 61 (51): 12700–10. doi:10.1021/jf403644r. PMID 24328399. Bibcode: 2013JAFC...6112700C. 
  36. ↑ Xi, W.; Zheng, H.; Zhang, Q.; Li, W. (2016). "Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening". International Journal of Molecular Sciences 17 (7): 998. doi:10.3390/ijms17070998. PMID 27347931. 
  37. ↑ Nercessian, Andy (2001). The Duduk and National Identity in Armenia. Bloomsbury Academic. ISBN 978-0810840751. 
  38. ↑ Lehmann, Maike (2015). "Apricot Socialism: The National Past, the Soviet Project, and the Imagining of Community in Late Soviet Armenia". Slavic Review 74 (1): 13. doi:10.5612/slavicreview.74.1.9. "The apricot, being the Armenian national fruit...". 
  39. ↑ Grigoryan, Marianna (25 June 2010). "Apricot Farmers Struggling in Armenia amid Crop Failure". EurasiaNet. https://eurasianet.org/node/61408. 
  40. ↑ Schleifer, Yigal (2 July 2010). "More on Armenia's Bitter Apricot Harvest". EurasiaNet. https://eurasianet.org/s/more-on-armenias-bitter-apricot-harvest. "As a symbol of national pride the image of apricots is included in Armenian souvenirs." 
  41. ↑ "《莊子·漁父》". Ctext.org. http://ctext.org/zhuangzi/old-fisherman. 
  42. ↑ Guo, Zhaojiang (1995). "Chinese Confucian culture and the medical ethical tradition". Journal of Medical Ethics 21 (4): 239–246. doi:10.1136/jme.21.4.239. PMID 7473645. 
  43. ↑ Al Qasimi, Nouf (16 August 2012). "There's an old Arabic proverb: You can have apricots tomorrow". The National. https://www.thenationalnews.com/lifestyle/food/there-s-an-old-arabic-proverb-you-can-have-apricots-tomorrow-1.396914. 
  44. ↑ Al Qasimi, Nouf. "Mish Mish". Jewish Film Institute. https://jfi.org/year-round/jfi-on-demand/mish-mish#:~:text=The%20affable%20character's%20name%20originated,something%20that%20will%20never%20happen.. 
  45. ↑ Robertson, Amy (8 June 2017). "All Over The World, Thirsty Muslims Have Their Ramadan Go-To Drinks". NPR. https://www.npr.org/sections/thesalt/2017/06/08/530893651/all-over-the-world-thirsty-muslims-have-their-ramadan-go-to-drinks. 
  46. ↑ Denker, Joel (14 June 2016). "'Moon Of The Faith:' A History Of The Apricot And Its Many Pleasures". NPR. https://www.npr.org/sections/thesalt/2016/06/14/481932829/moon-of-the-faith-a-history-of-the-apricot-and-its-many-pleasures. 
  47. ↑ "The Tu B'Shevat Seder". Anglo-List. 21 January 2018. https://anglo-list.com/tu-bshevat-seder/. 
  48. ↑ 48.0 48.1 Sicard, Sarah (23 May 2021). "Why tankers are terrified of apricots". Military Times. https://www.militarytimes.com/off-duty/military-culture/2021/05/20/why-tankers-are-terrified-of-apricots/. 
  49. ↑ Phillips, Michael M. (3 March 2003). "Superstitions Abound at Camp As Soldiers Await War in Iraq". https://www.wsj.com/articles/SB1046642100123140320. 
  50. ↑ Dickson, Paul (1994). War Slang: American Fighting Words & Phrases Since the Civil War. Pocket Books. p. 267. ISBN 978-0671750220. https://archive.org/details/warslangfighting00dick. 
  51. ↑ Bendix, Aria. "From applesauce in a tube to 'space noodles,' here's how astronaut food has evolved from the 1960s to today". Business Insider. https://www.businessinsider.com/astronaut-food-in-space-timeline-2019-7. 
  • Apricot at the Wikibooks Cookbook subproject

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