Difference between revisions of "Apricot"
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(merge from Apricot) |
m (Keenan moved page Prunus armeniaca to Apricot) |
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Latest revision as of 18:20, 27 December 2018
| Apricot | |
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| Apricot fruits | |
| Scientific classification | |
| Kingdom: | |
| (unranked): | |
| (unranked): | |
| (unranked): | |
| Order: | |
| Family: | |
| Genus: | |
| Subgenus: | |
| Section: | Armeniaca
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| Species: | P. armeniaca
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| Binomial name | |
| Prunus armeniaca L. 1753 not Thunb. 1784 nor Blanco 1845.
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| Synonyms[1][2] | |
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
- ↑ John H. Wiersema. "USDA Germplasm Resources Information Network (GRIN)". Ars-grin.gov. Retrieved 2012-06-22.
- ↑ The Plant List, Prunus armeniaca L.
Acknowledgements
This article uses material from the Wikipedia article Apricot, which is released under the Creative Commons Attribution-Share-Alike License 3.0.