apricot [Arabic from Lat.,=early ripe], tree, Prunus armeniaca, and its fruit, of the plum genus of the family Rosaceae (rose family), native to temperate Asia and long cultivated in Armenia. The fruit is used raw, canned, preserved, and dried. California is the chief place of cultivation in the United States, although by selecting suitable varieties the apricot can be grown in most regions where the peach is hardy. Apricots are used in the making of a cordial and also for apricot brandy. A number of apricot-plum hybrids, such as the plumcot, Pluot, and Aprium, have been developed. Apricots are classified in the division Magnoliophyta, class Magnoliopsida, order Rosales, family Rosaceae.

Fruit of the tree Prunus armeniaca, in the rose family, cultivated generally throughout the temperate regions of the world and used fresh, cooked in pastries, or preserved by canning or drying. Apricot trees are large and spreading, with heart-shaped, dark green leaves. Flowers are white. The fruit is nearly smooth and generally similar to the peach in shape but with little to no hairiness when ripe. Apricots are a good source of vitamin A and are high in natural sugars. Dried apricots are an excellent source of iron.

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