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the downy, yellow, sometimes rosy fruit, somewhat resembling a small peach, of the tree Prunus armeniaca.
the tree itself.
a pinkish yellow or yellowish pink.
Also called wild apricot. Chiefly South Midland U.S. the maypop vine and its fruit; passionfruit.
Contemporary Examples

A pluot is a hybrid of plum and apricot, dominated by plummy characteristics and lighter on the apricot.
The Secrets of Hybrid Fruit Stacey Slate January 21, 2010

Pour half of the syrupy liquid over the pandoro and apricot base.
Ham, Green Bean Casserole, Easy Trifle The Daily Beast December 22, 2008

When cool, remove from tin and brush cake with the apricot jelly.
Sweet Brits Lydia Brownlow April 3, 2011

Historical Examples

When fully bloomed, they show an apricot yellow, tinged with golden and mixed with orange yellow.
Garden Ornaments Mary H. Northend

When it thickens, pour over the apricot and apples, and bake for half an hour.
The Skilful Cook Mary Harrison

There was a courtesy in this suggestion which induced Curlydown to ask his junior to come down and take pot-luck at apricot Villa.
John Caldigate Anthony Trollope

Why do you suppose we put your apricot suit right in the front?
Once a Week Alan Alexander Milne

Half a pound of puff paste, apricot or any kind of preserve that may be preferred, hot lard.
The Whitehouse Cookbook (1887) Mrs. F.L. Gillette

Bouvard tried to manage the apricot trees, but they rebelled.
Bouvard and Pcuchet Gustave Flaubert

To them we are indebted for some of our most valuable fruits, such as the apricot and peach.
The Hand of Providence J. H. Ward

a rosaceous tree, Prunus armeniaca, native to Africa and W Asia, but widely cultivated for its edible fruit
the downy yellow juicy edible fruit of this tree, which resembles a small peach

1550s, abrecock, from Catalan abercoc, related to Portuguese albricoque, from Arabic al-birquq, through Byzantine Greek berikokkia from Latin (malum) praecoquum “early-ripening (fruit)” (see precocious). Form assimilated to French abricot.

Latin praecoquis early-ripe, can probably be attributed to the fact that the fruit was considered a variety of peach that ripened sooner than other peaches …. [Barnhart]

The older Latin name for it was prunum Armeniacum or malum Armeniacum, in reference to supposed origin in Armenia. As a color name, first attested 1906.


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