For about three thousand years before Christ apricot is grown in Asia in the temperate and temperate hot regions. Its introduction in the Mediterranean was via Armenia.
Apricot is a small tree, with reddish brown bark, fairly spread shape, 4-5 m high. The alternate leaves have a heart elliptical blade, with dent castellated edge. They are rolled in buds.
Apricot is a tree that really prospers in the Mediterranean climate. It is a species generally self fertile: fertilization occurs without the intervention of pollinating insects. The apricot kernels can be sown immediately after their consumption in slightly damp ground. They will sprout in early spring.
The fruit can be eaten fresh but its season is short and its conservation is very short.
It is also processed (in pastry, jam, compote, preserves – fruits in syrup) or dried.
Apricot is rich in fiber, antioxidants and vitamin A. It is also appreciated by athletes for the energy it provides for them and its high content of iron and copper.