The apricot transparent png download is a tiny, pale yellow or orange fruit with red undertones that looks like a peach. When the apricot is mature, the pulp has a fibrous texture and a farinaceous consistency. It is mostly eaten raw, but it is also used to generate by-products such as stewed fruit, jams, juices, and dried apricots.
The apricot is a member of the Rosaceae family, and it is normally spherical in shape, though it can also be flat, with a diameter of around 3 cm. The apricot looks a lot like a peach, but it’s smaller and paler.
The color ranges from pale yellow to orange, with many apricots displaying a rich crimson hue where they have been exposed to the sun. When the apricot is highly mature, the skin is downy, the flesh is not particularly juicy, and it has a pleasant firm texture that tends to be fibrous and farinaceous.
The apricot contains an almond-shaped seed that is normally separated from the flesh by a hard woody bark or endocarp. This bitter almond or embryo is not edible, and some species are even dangerous, due to the presence of a chemical called amygdalin, from which one of the most potent poisons, cyanic acid, may be derived.
Apricots must be taken when fully ripe, as we can only get great fruit with good sun exposure. In the Northern Hemisphere, the optimum season to eat apricots is between July and September.
The apricot is eaten fresh as a dessert fruit or processed into various by-products. When consumed fresh, it is recommended that they be washed first to remove contaminants and grime.
Jam, stewed apricots, liquids, tinned apricots, and the famed dried apricots are among the by-products. They are made from fresh apricots that have been dried in rooms at 65-70°C or in the sun after being peeled. This lengthens the preservation period. Dried apricots have a higher nutritional value than fresh apricots because they have a higher concentration of nutrients when their water content drops.
The apricot grows best under sturdy trees with a well-developed crown; it can withstand droughts but is vulnerable to spring frosts. The apricot must be fully grown before being harvested; else, the pulp will not develop its sweet flavor and will be inedible.
The apricot, Prunus armeniaca, is the fruit of the Prunus armeniaca tree, which belongs to the Rosaceae family. They’re 3-4 m tall, with a sturdy trunk, a large crown, and numerous branches.
The blooms have a red calix and a pink or white corolla and grow alone in each bud. It can withstand high temperatures and droughts, but it is extremely vulnerable to frosts, especially spring frosts, because it blooms early, around mid-March in the Northern Hemisphere.
The apricot has a delicious flesh, but only when it is fully ripe; otherwise, it tastes acidic, is hard and inedible, and is quite unpleasant to eat.