Prunus armeniaca Muscat de Nancy - Apricot Tree

The Muscat de Nancy Apricot Tree is a self-fertile variety. Of good taste quality, its fruits measure about 5 cm (2in) in diameter and are oval in shape. They are delicious fresh, preserved, and in tarts. Their skin, orange speckled with carmine red in the sun, hides a soft, fine, and melting flesh, juicy, sweet, and musky in taste. When cooked, the fruit fully reveals its muscat flavour. The flesh easily separates from the stone. Harvesting begins in mid-July.

The apricot tree is native to Central and Eastern Asia. It has been cultivated in China since 3,000 BC. The apricot tree we cultivate (Prunus armeniaca) was introduced to the Mediterranean basin from Armenia, hence its name, at the beginning of the Christian era. Its introduction to France took place during the Renaissance. In 1745, in Pézenas, an amateur discovered a chance seedling. Finding the tree very beautiful, he grafted it in Montceau. The professionals of that time soon developed this variety, recognizing its good potential. The Muscat de Nancy Apricot Tree was born.

The Muscat de Nancy Apricot Tree is resistant to cold temperatures up to -10 °C. It is suitable for Mediterranean, oceanic, and continental regions. This variety has a semi-erect habit, which means it is a slender and tall tree with vertically growing branches and a very elegant silhouette. The leaves are toothed, heart-shaped, and have long petioles. It reaches up to 7 m (23ft) in height with a diameter of 5 m (16ft). It starts producing at 3 years old and becomes fully mature at 7 years old.
The flowering of the Apricot Tree occurs in mid-March, before the appearance of leaves. The flowering is carried by the previous year's branches. The flower has 5 pink petals and purple sepals. It is fragrant but lasts only a short time. The Muscat de Nancy Apricot Tree is self-fertile, so it does not require the presence of another apricot tree for pollination. Fruit ripening occurs from mid-July for about two weeks.

Apricots are consumed fresh, dried, or prepared in various ways: jams, tarts, compotes, apricots in syrup... They are also used in savoury dishes, such as rabbit with apricots and parsnips, an English recipe. Apricot juices are often mixed with a touch of peach juice to balance the natural acidity of the apricot.