Apricot

The flowers are 2–4.5 cm (0.8–1.8 in) in diameter, with five white to pinkish petals; they are produced singly or in pairs in early spring before the leaves. The fruit is a drupe (stonefruit) similar to a small peach, 1.5–2.5 cm (0.6–1.0 in) diameter (larger in some modern cultivars), from yellow to orange, often tinged red on the side most exposed to the sun; its surface can be smooth (botanically described as: glabrous) or velvety with very short hairs (botanically: pubescent). The flesh is usually succulent, but dry in some species such as P. sibirica. Its taste can range from sweet to tart. The single seed or “kernel” is enclosed in a hard shell, often called a “stone”, with a grainy, smooth texture except for three ridges running down one side.[8][9]