Apricot

Apricot
Apricot fruits
Conservation status
Least Concern (IUCN 3.1)
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Rosids
Order:	Rosales
Family:	Rosaceae
Genus:	Prunus
Subgenus:	Prunus
Section:	Armeniaca
Species:	P. armeniaca
Binomial name
Prunus armeniaca L. 1753 not Thunb. 1784 nor Blanco 1845.
Synonyms
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.

Acknowledgements

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