apricot
n.n. a small, sweet fruit that is usually orange or yellow. It is similar to a peach but has a smoother skin and a softer taste.
n. a small, yellow-orange fruit with a smooth skin and a soft, sweet flesh. It belongs to the genus Prunus, which also includes peaches, plums, and cherries.
I bought a fresh apricot at the market.
The recipe calls for dried apricots to add a natural sweetness to the cake without using sugar.
While the apricot is often overshadowed by its more famous cousin, the peach, it remains a staple in many traditional cuisines for its unique balance of acidity and sweetness.
Alteration of apricock (with influence from French abricot), itself an alteration of abrecock (with influence from Latin apricum (“sunny place”)), from dialectal Catalan abrecoc, abricoc, variants of standard albercoc, from Arabic الْبَرْقُوق (al-barqūq, “plums”), from Byzantine Greek βερικοκκία (berikokkía, “apricot tree”), from Ancient Greek πραικόκιον (praikókion), from Late Latin (persica) praecocia (literally “(peaches) which ripen early”), (mālum) praecoquum (literally “(apple) which ripens early”). Doublet of precocious.