Prunus armeniaca Nanum - Apricot Tree

The Prunus armeniaca Nanum or Nana is a dwarf and slow-growing form derived from the wild apricot tree. It is well suited to small gardens and container cultivation. This small fruit tree has a charming early spring bloom of white, followed by medium-sized orange apricots, sometimes tinged with red in the sun, that ripen in June-July.

The apricot tree is native to Central and Eastern Asia. It has been cultivated in China since 3,000 BC. At the beginning of the Christian era, the apricot tree we cultivate (Prunus armeniaca) was introduced to the Mediterranean basin from Armenia, hence its name. Its introduction to France took place during the Renaissance. The Nana Apricot tree, scarce in cultivation, is distinguished from the wild apricot tree by its reduced development and slower growth. At maturity, after 15 years, it will reach approximately 3-4 m (10-13ft) in height by 2.50 m (8ft) to 3 m (10ft) in spread. Its habit is nicely rounded, with a reasonably short trunk often slightly twisted, topped by a wide and well-furnished crown: the bark, grey-brown in colour, flakes with age.

The leaves of the apricot tree are deciduous; they fall in autumn. They have toothed, heart-shaped edges and are carried by a long red petiole. The flowering of the Nana Apricot tree occurs in March, earlier or later, depending on the region, before the appearance of the leaves. The previous year's branches carry the flowering. The flower has five white petals, sometimes tinged with pink and purple sepals. It is fragrant but only lasts a short time. The Dwarf Apricot tree is self-fertile: it does not require the presence of another apricot tree for pollination. Fruit production will result in fruit ripening from late June to early July. These are ovoid drupes, measuring 3 to 5 cm (1 to 2in) in length. At ripeness, the apricots are bright orange, more or less speckled or tinged with red on the side exposed to the sun.

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