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The apricot is a small tree, 8–12 m (26–39 ft) tall, with a trunk up to 40 cm (16 in) in diameter and a dense, spreading canopy. The fruit is a drupe similar to a small peach, 1.5–2.5 cm (0.6–1.0 in) diameter (larger in some modern cultivars), from yellow to orange, often tinged red on the side most exposed to the sun; its surface can be smooth or velvety with very short hairs. The flesh is usually firm and not very juicy. Its taste can range from sweet to tart. There are several varieties of apricots. The main varieties are Trintina, Orange Ruby and Sugar Apricot.
Apricots are believed to have originated in China. Apricots are petite, round to slightly oblong fruits with smooth and velvety skin. The skin often has a rosy blush, and can range in color from pale yellow, to golden, to a burnt orange, depending on the variety and how ripe they are. The flesh is smooth, juicy, tender, and sweet, with just a bit of tartness at the end. The flavor is often described as being somewhere between a peach and a plum. Apricots are classified as stone fruits or drupes, characterized by their thin skin, pulpy middle, and single, hard, central shell enclosing a pit or stone.Apricots are available in the late spring through summer.Apricots are a good source of vitamins A and C, potassium, calcium, iron and beta-carotenes. At one time or another, apricots have been acclaimed to treat cancer, tumors, swelling, ulcers, heart disease, and more. Historically, they have played a significant role in Chinese medicine where they are thought to regenerate and detoxify the body. Turkey’s apricots are especially known for its unique variety of Sugar Apricot, brix levels over 21+ at all times, small size and one of the best flavors in the apricot family