Apricot
(Prunus Armeniaca)

A hardy fast growing tree, bearing stone fruit, closely related to the peach. The leaves are broad and roundish, with pointed apex; smooth; margin, finely serrated; petiole 1/2 inch to an inch long, generally tinged with red. The flowers are white to pink, tinged with the same dusky red that appears on the petiole, with five regular sepals, petals and many stamens, and open very early in the spring. The fruit, which ripens end of July to mid-August, according to variety, is a drupe, like the plum, with a thin outer, downy skin enclosing the yellow flesh (mesocarp), the inner layers becoming woody and forming the large, smooth, compressed stone, the ovule ripening into the kernel, or seed. When growing naturally, it is a medium-sized tree. It is propagated by budding on the musselplum stock. A great number of varieties are distinguished by cultivators. Large quantities of the fruit are imported from France. The kernels of several varieties are edible. The tree has a golden orange fall color.

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