Prunus armeniaca Early Orange - Apricot Tree

The Early Orange Apricot Tree is ornamental with its spectacular spring flowering and a fruit tree that stands out for its remarkable ability to produce an abundance of delicious fruits. It bears fruit quickly, offering a harvest from the first years. The apricots have a medium size, measuring about 4 to 6 cm in diameter and weighing between 30 and 45 g. They have an oblong shape and velvety, reddish-orange skin. The firm, juicy, sweet and slightly acidic flesh surrounds a flat and rough stone containing an edible almond. The fruits are delicious when consumed fresh, but they are also very suitable for use in pastries and for making jams or jellies. Hardy down to -15°C, it is easy to grow in a warm and sunny location, in well-drained soil, even if it contains limestone. Moreover, it is self-fertile.

Prunus armeniaca, more commonly known as the Common Apricot Tree, belongs to the Rosaceae family, like the peach tree, cherry tree, apple tree. It originates from Central and Eastern Asia, particularly from China where it has been growing since 3000 BC. It was introduced to the Mediterranean basin and especially to Armenia, then to France in the 16th century.

The variety 'Early Orange', sometimes called 'Stark Early Orange', has North American origins, which gives it good hardiness. It forms a spreading tree that can reach 4 to 5 m in height and 3 to 4 m in width. Its deciduous foliage is composed of 6 to 10 cm long, alternate, ovate to elliptical, heart-shaped, irregularly toothed leaves, bronze-coloured at bud burst, then shiny medium green, taking on yellow-orange autumnal shades. The early flowering occurs around mid-March, before the leaves appear, which can expose it to spring frosts. The single, white, 2 to 3 cm in diameter flowers appear solitarily on 1-year-old branches. They can be destroyed by frost from -2 to -3°C, so it is recommended to plant apricot trees in a sheltered location, facing west and protected from cold winds in regions that experience late frosts. Nevertheless, the very abundant flowering often results in satisfactory fruiting. It is a remarkably decorative flowering in spring, and particularly nectar-rich. This hardy tree can withstand temperatures around -15°C. It is self-fertile, the flowers can fertilise themselves, it does not need a companion to fruit, but the presence of another variety of apricot tree nearby will increase production.

Early Orange Apricot is a very productive variety, with rapid fruiting, around 2 to 3 years, becoming optimal after 5 to 6 years. The fruit is attached to the branch by a very short petiole. Harvesting begins around mid-July and extends until early August. It is important to pick the fruits only when they are ripe, golden, tender to the touch, and easy to detach from the tree. Apricots must be carefully harvested by hand.

Juicy, sweet and subtly acidic, this apricot is delicious to eat fresh, right after picking, as it does not keep for long. In cooking, it reveals all its flavours in the making of clafoutis, cakes, crumbles or pies, fruit salads and as an accompaniment to savoury dishes based on white meats (turkey, chicken, veal, duck, rabbit...) or cheeses. They are also perfect for making jams, marmalades, jellies or preserved. Refreshing apricot juices are mixed with a touch of peach juice to break the natural acidity of the apricot. Its content of beta-carotene, vitamins A, B and C, phenolic antioxidants, calcium, magnesium and potassium, with a significant supply of iron, and its richness in trace elements and fibre, make apricot a healthy choice. The fruits can be stored for 2 to 3 weeks in a cool and airy place or in the refrigerator. They can also be frozen or dried, once washed and pitted.

Apricots are summer fruits that are enjoyed by both children and adults. With a wide range of apricot trees available, it is easy to find the variety that best suits. The Early Orange Apricot Tree stands out for its resistance to diseases. It is tolerant to Sharka virus (PPV), bacterial spot (Xanthomonas pruni), and brown rot of stone fruits (Monilinia laxa).