ap·ri·cot / ˈapriˌkät; ˈāpri-/ • n. 1. a juicy, soft fruit, resembling a small peach, of an orange-yellow color. ∎  an orange-yellow color like the skin of a ripe apricot. 2. (also apricot tree) the tree (Prunus armeniaca) of the rose family that bears this fruit.

apricot XVI. Earliest forms abrecock, apricock — Pg. albricoque or Sp. albaricoque — Arab. albarḳūḳ, -birḳūḳ, i.e. AL-2, birḳūḳ — late Gr. praikókion, Byzantine Gr. beríkokkon — L. præcoquum (sc. mālum), f. var. of præcox earlyripe (see PRECOCIOUS). Assim. to F. abricot.

apricot Fruit of the tree Prunus armeniaca. Apricot kernels are used to prepare almond oil. One apricot (60 g) is a source of vitamins A (as carotene) and C; provides 1.2 g of dietary fibre and supplies 18 kcal (75 kJ). A 60‐g portion of dried apricots is a rich source of vitamin A (as carotene); a good source of copper; a source of niacin and iron; provides 14.4 g of dietary fibre; supplies 110 kcal (470 kJ).

apricot Tree cultivated throughout temperate regions, believed to have originated in China. The large, spreading tree with dark green leaves and white blossoms bears yellow or yellowish-orange edible fruit, with a large stone. Family Rosaceae; species Prunus armeniaca.