APRICOT HISTORY
Apricots are a stone fruit in the genus Prunus (stone fruit genus), family Rosaceae (rose family) and order Rosales (flowering plants order).
Other genus members include almonds, cherries, peaches and plums. The stone fruits are so named because there’s a large, hard pit [stone] in the center (photo #1).
Apricots are cultivated throughout the temperate regions of the world—in fact, on every continent except Antarctica.
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[8] Apricots grow in clusters (photo © Olvasmm | Pixabay).
Ancient Times
The apricot tree, Prunus armeniaca, got its name because it was long thought to have originated in Armenia. It had become extensively cultivated there by the time Roman traders encountered it. Archaeologists have discovered apricot seeds in Armenian sites that date to the Chalcolithic-era (Copper Age)—roughly 3500 B.C.E. to 2300 B.C.E.
Armenia’s climate was ideal for apricot cultivation—the fruit became so integral to Armenian agriculture and cuisine that it remains a national symbol today (the apricot color is one of the stripes in the Armenian flag and the country cultivates some 50 varieties of apricots).
However, there are other claimants, and the plant’s scientific name, Prunus armeniaca, reflects a historical misconception.
Other archeo-botanists point to the Chinese region as the likely site of domestication, and others point to India, about 3000 B.C.E. For medicinal uses, the oil from the kernels inside the pits has been part of Chinese and Ayurvedic medicines for millennia.
Apricots have been cultivated in Persia (modern Iran) since antiquity; the dried fruits were an important commodity on Persian trade routes. Alexander The Great brought rootstock from Persia to Greece.
The Romans introduced apricots to the Mediterranean region around the first century B.C.E., and they flourished in the warm, temperate climate.
Medieval Period & Renaissance
During the medieval period, Arab traders and the expansion of Islamic empires further spread apricot cultivation throughout the Middle East and into Spain. The Moors, who occupied parts of the Iberian Peninsula from the 8th to 15th centuries, established apricot orchards that would influence Spanish and subsequently New World agriculture.
The fruit was prized not only for its flavor but also for its ability to be preserved through drying, making it valuable for long journeys and winter sustenance.
By the 17th century, apricot kernel oil was used homeopathically in England to fight tumors, swelling and ulcers.
The New World
Spanish missionaries and conquistadors brought apricots to the Americas in the 18th century. Franciscan friars planted apricot trees at their California missions, where the Mediterranean-like climate provided perfect growing conditions.
California would eventually become one of the world’s leading apricot producers, with commercial cultivation expanding dramatically during the 19th and 20th centuries. Most of our modern American apricots groves come from seedlings carried to the West Coast by Spanish missionaries.
Fresh apricots are highly perishable, which historically limited their distribution, but advances in refrigeration and transportation have made fresh apricots available far from growing regions.
Modern Cultivation
As mentioned earlier, apricots today are grown commercially on every continent except Antarctica. Turkey leads global production, followed by Iran, Uzbekistan, Italy, and Algeria [source].
The U.S., particularly California, remains a major producer, though production has declined somewhat in recent decades due to urban development and water scarcity issues. There is some in Washington and Utah [source].
Modern cultivation has produced numerous cultivar varieties, each selected for specific characteristics such as size, sweetness, color, or resistance to disease.
Because the growing season is short and the fruit is perishable, dried apricots remain popular worldwide, year-round.
Beyond serving as food, apricot kernel oil has multiple applications in cosmetics and skincare, homeopathy
The wood of the tree is prized for musical instruments and decorative items for the home; and the bark makes dye.
Discarded apricots and by-products from processing can be used as livestock feed for pigs and cattle.
[9] Chocolate-dipped apricots are exquisite with a cup of tea or coffee. Here’s the recipe (Gemini Photo).
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*The Waldorf Salad, which originated at the Waldorf Astoria Hotel, consists of apples, walnuts, grapes and mayonnaise on a bed of lettuce.
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