The tree is of medium size, usually held to not over 18 feet by pruning. Leaves are entire, ovate to round ovate, deciduous. The fruit is generally globose to slightly oblong in shape, 1.25 to 2.5 inches in diameter, pubescent when young, but nearly smooth when ripe. Fruit flesh is yellow, the skin vellow or blushed red. Apricots bloom very early, so often bloom is injured by frost. Fruit is subject to cracking in humid climates, so commercial production in U.S. is largely limited to states west of the Rocky Mountains.
Production in U.S.: About 200,000 tons.
Use: Fresh eating, canning, drying, preserves, juice.
Part of fruit consumed: Generally all except pit. Kernels a minor source of oil.