Information for ingredient: apricot

The apricot fruit is a drupe similar to a small peach, from yellow to orange, often tinged red on the side most exposed to the sun. Its surface is usually pubescent. The single seed is enclosed in a hard stony shell, often called a stone, smooth except for three ridges running down one side.

The native range of the apricot is somewhat uncertain due to its extensive prehistoric cultivation, but most likely in northern and western China and Central Asia, possibly also Korea and Japan.

The apricot is native to a continental climate region with cold winters. The tree is slightly more cold-hardy than the peach, tolerating winter temperatures as cold as −30 °C or lower if healthy. The limiting factor in apricot culture is spring frosts: They tend to flower very early, around the time of the vernal equinox even in northern locations, meaning spring frost often kills the flowers.

The trees do need some winter cold (even if minimal) to bear and grow properly and do well in Mediterranean climate locations since spring frosts are less severe but there is some cool winter weather to allow a proper dormancy. The dry climate of these areas is best for good fruit production. They prefer a well-drained soil and do not tolerate wet feet.

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Seeds or kernels of the apricot grown in central Asia and around the Mediterranean are so sweet that they may be substituted for almonds. The Italian liqueur Amaretto and amaretti biscotti are flavoured with extract of apricot kernels rather than almonds. Oil pressed from these cultivars has been used as cooking oil.

Apricots are eaten fresh, or dried (as snacks), are often used in meat dishes, and in sweet desserts, and made into jam.

http://en.wikipedia.org/wiki/Apricot