Apricot

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Apricot
Apricots.jpg
Apricot fruits
Scientific classification
Kingdom:
(unranked):
(unranked):
(unranked):
Order:
Family:
Genus:
Subgenus:
Section:
Armeniaca
Species:
P. armeniaca
Binomial name
Prunus armeniaca
L. 1753 not Thunb. 1784 nor Blanco 1845.
Synonyms[1][2]
  • Amygdalus armeniaca (L.) Dumort.
  • Armeniaca ansu (Maxim.) Kostina
  • Armeniaca vulgaris Lam.
  • Prunus ansu (Maxim.) Kom.
  • Armeniaca holosericea (Batalin) Kostina
  • Armeniaca armeniaca (L.) Huth

The apricot is a stone fruit of one of several species of Prunus. Besides its edible outer flesh, the inner kernel can also be used like a bitter almond (although it does contain cyanide-forming compounds). "Persipan" is an analog of marzipan made with detoxified apricot kernels.

References

Acknowledgements

This article uses material from the Wikipedia article Apricot, which is released under the Creative Commons Attribution-Share-Alike License 3.0.