Apricot - Prunus armeniaca L.


Synonyms: Apricock, Armeniaca vulgaris

Scientific Name: Prunus armeniaca L.

Family: Rosaceae (Rose Family)


Native of northern China


Native of northern China


Orange-yellow in colour, soft and downy to the touch, enticingly scented. And then the transformation of the sweet innards of the fresh fruit to a jam with just a hint of acidity. Once you have experienced apricots like this you will never be able to resist them again. From the middle of June onwards fresh apricots will be here again to tempt our palate with numerous culinary delights. The apricot tree can grow to a height of 10 metres. Its velvety, pinkish flowers often appear at the end of March already, even before the new leaves have begun to grow. The one-year shoots are green or red in colour the bark only becoming dark brown in the second year.

Interesting Facts

The word apricot is derived from the Latin 'praecoces' = early ripening fruit. This was the name given by the Romans to the apricot because of its early flowering and fruiting compared with other members of the rose family. The second part of the apricot's scientific name is also of Roman origin: When Lucullus brought this fruit from Syria in the first century BC he called it 'malus armeniaca': Armenian apple.

The apricot is described as one of the oldest cultivated fruits and is said to have existed in northern China as long as 4000 years ago. The golden yellow fruit spread via the Silk Road to Syria and from there to the Roman Empire.

In the Hunza kingdom - the north Pakistani Hindu Kush - types of apricots are grown which are said to closely resemble the original form. The regular consumption of apricots, either fresh or dried, is thought to be one of the things responsible for the strength and remarkable health of the Hunza people.

The apricot's constituents are more typical of a vegetable than a fruit. No other fruit contains such large amounts of carotenoids, minerals and fibre. 100 g fresh apricots - one to three fruits depending on their size - cover the daily requirement for carotenoids of 2 mg recommended by the German Society for Nutrition (DGE). In the orient apricot kernels are eaten like almonds. For this the stone is removed from the ripe apricot and cracked open to reveal the apricot kernel. These apricot kernels are also used to make the apricot kernel paste used as a substitute for marzipan and pressed to obtain apricot kernel oil.

The plant in our products

The apricot kernel oil used at Dr. Hauschka Skin Care is obtained from the kernels of organically grown apricots by cold expression. The conditioning oil, which is readily absorbed by the skin, is used as the base for many Dr. Hauschka skin care products:

Dr. Hauschka Cleansing Balm – a gentle yet effective cleanser
Cleansing Balm
Content 75 ml
£24.00 *
Dr. Hauschka Shampoo
Content 150 ml
£19.50 *
Dr. Hauschka Eye Balm
Eye Balm
Content 10 ml
£32.00 *
Soothing Mask - Dr. Hauschka face mask
Soothing Mask
Content 30 ml
£41.00 *
Dr. Hauschka Foundation 001 cashew
Content 30 ml
£30.00 *
For silky soft lips: Dr. Hauschka Lip Care Stick
Lip Care Stick
Content 4,9 g
£10.50 *
Soothes and regenerates: Dr. Hauschka Lip Balm
Lip Balm
Content 4,5 ml
£11.00 *
Dr. Hauschka Lipstick 02 mandevilla 
Content 4,1 g
£20.50 *
After Sun lotion - Dr. Hauschka natural cosmetics
After Sun 
Content 150 ml
£26.00 *

Apricot pulp is used in cosmetics in sun protection because of its high carotenoid content. Apricots make skin and hair smoother and stronger. It is found in: