Apricot Facts: Growth, Care, and Uses
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Jimmu CruzApricot Facts: Growth, Care, and Uses
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Jimmu CruzWhat is Apricot?
Apricots (Prunus armeniaca) are small, pitted fruit, about the size of a golf ball. They are
similar in appearance to a small peach and have a very light fuzz on the skin. They
range in color from pale orange to deep saffron, often with a tinge of pink or red blush.
As delicate fruits that are highly susceptible to the whims of Mother Nature, their
fleetingness is perhaps best summed up by the Arabic saying bukra fil mish-mish, which
translates to “when the apricots are in season” — used when there is little chance of
something happening.
Ninety percent of our domestic crop grows in California, followed by a distant second
and third in Washington and Utah, respectively. Leading global production is Turkey,
where apricots are as popular as apples in the U.S.
Apricot trees grow best in a very specific climate. In order to bear fruit, they require a
hard freeze over the winter, followed by a warm, not-too-damp spring. The trickiest
thing: Apricot trees bud so early in the season that a late frost can easily ruin the whole
crop, and frequently does, in areas such as the Northeast where spring can come in fits
and starts.
In the right conditions, however, they flourish. They are drought-resistant and, once
established, can be quite long-lived, with some trees fruiting for over 100 years.
A rootstock, developed by Floyd Zaiger and named Citation, is a peach × plum hybrid. It
has been shown to increase fruit size and advance fruit maturity of Royal/Blenheim but
did not alter the production characteristics of Patterson apricot when compared to
marianna 2624. The rootstock may impart some tree size control to selected apricot
varieties. However, apricots growing on Citation have shown reduced levels of zinc and
nitrogen which suggested reduced uptake of those nutrients by the rootstock and
possibly reduced vigor.
Apricots are very delicate and do not ship well. Handle them gently to prevent bruising
and eat as soon as possible to prevent over-ripening. They will maintain their fullest
flavor and fragrance outside of the refrigerator, but fully ripe apricots can be stored in
the fridge for one to two days.
Apricots are great for canning and make for some of the most luscious jams and other
preserves. Dried apricots are also a treat.
