Apricots are fresh

Apricot sort of trees and bushes of family of pink; fruit crop. 10 types, generally in Asia. The apricot came from China. Trees have height of 5 — 15 m, fructify on 3 — the 5th year and live 40 — 60 years, are heat-resistant, thermophilic, with powerful root system. It differs in big energy of growth and high pobegoproizvoditelny ability. The bulk of a harvest is placed on the shortened branches (shporets and buketny branches) and to a lesser extent on strong one-year branches. Fruits of the best quality develop on the acquiring branches located near thick branches. The apricot possesses ability except the main spring growth to give the second wave and to differentiate floral kidneys on these prirosta.
In edible fruits of sugar, organic acids, vitamins; dried fruits - a dried apricots, dried apricots. Productivity of 100 - 150 kg from a tree. Melliferous herb. The greatest collecting in Italy, the USA, Turkey, in Cf. Asia.
The apricot is called sometimes by "health fruits". Eight species of this tree are known. Among them the apricot ordinary is most valuable. It is cultivated in Central Asia, namely Uzbekistan, Tajikistan, in the Caucasus, in the Crimea, the Southern Ukraine. In a wild look the apricot meets in Central Asia, Dagestan, Northeast China (there it was cultivated even more 2000 BC). In the Himalayas the apricot grows even at the height of 4000 m above sea level.
Fruits of an apricot attract not only the look, taste, but also nutritiousness. The pulp supports them from 4,7 to 27% of sugar, 0,51 — 1,6% pectinaceous substances, apple, 0,32 — 6,6% lemon and wine organic acids, 72,7 — 92,14% of water, tannins, a significant amount of ascorbic acid, B1, B2, B15, P, PP vitamins, it is a lot of carotene (pro-vitamin A), mineral salts. Apricots are especially rich with potassium — in its fresh fruits contains to 305 mg of %, and in dried — to 1717 mg of %. Content of sugars in dried fruits reaches 75-80%. Seeds of an apricot contain about 85% of non-drying fat oil, B15 vitamin and a glycoside amigdalin (contains in its bitter grades much more, than in sweet — amigdalin impacts to fruits bitter relish).