Young Blonde Girl With Apricots In The Handbasket Reveals Her Top Outside On The Glade Field On The Hill

The scientific name armeniaca was first used by Gaspard Bauhin in his Pinax Theatri Botanici (1623), referring to the species as Mala armeniaca "Armenian apple". Linnaeus took up Bauhin's epithet in the first edition of his Species Plantarum in 1753, Prunus armeniaca. Apricot derives from praecocia (praecoquus) as "cooked or ripened beforehand", and from Greek πραικόκιον (praikókion) as "apricot". The English name first appeared in the 16th century as abrecock from the Middle French aubercot or later abricot, from Catalan a(l)bercoc.
Description
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 leaves are ovate, 5–9 cm (2.0–3.5 in) long and 4–8 cm (1.6–3.1 in) wide, with a rounded base, a pointed tip and a finely serrated margin. The flowers are 2–4.5 cm (0.8–1.8 in) in diameter, with five white to pinkish petals; they are produced singly or in pairs in early spring before the leaves. 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 (botanically described as: glabrous) or velvety with very short hairs (botanically: pubescent). The flesh is usually firm and not very juicy. Its taste can range from sweet to tart. The single seed is enclosed in a hard, stony shell, often called a "stone", with a grainy, smooth texture except for three ridges running down one side.