Prunus armeniaca Bulida Apricot Tree - Prunus armeniaca

The Prunus armeniaca Bulida is an old variety of Spanish apricot tree that is interesting for its vigour, tolerance to dry and limestone soils, good productivity, and large tasty fruits. It is an excellent early variety to be reserved for regions spared by late frosts. Its large apricots have a yellow-orange flesh that is juicy, semi-firm, relatively sweet, and aromatic. Depending on the climate, they keep pretty well after harvesting, which starts in early June.

The apricot tree that we cultivate (in Latin Prunus armeniaca) was introduced into the Mediterranean basin from Armenia, hence its name. Four geographical subgroups have been determined. The 'Bulida' variety, often mistaken for 'Canino', was selected in the Murcia region of Spain. This apricot tree is sensitive to powdery mildew and brown rot (flowers) but resistant to wind and fruit drop. The tree is susceptible to bacterial canker.

The Bulida Apricot Tree is adapted to the Mediterranean climate. However, it will also adapt well against a sunny wall in colder regions in winter. Indeed, the tree needs good sunlight and warmth to produce high-quality fruits.

Naturally, the apricot tree has a rounded habit, forming a dome. The branches grow in all directions regularly, hiding 2/3 of the trunk's height. The glossy green leaves are dentate, heart-shaped, and have long petioles.

The flowering of the Bulida Apricot Tree, which occurs in March, is early and can be destroyed by frost. The previous year's branches carry it. The flower has five petals of a slightly pinkish-white colour and red sepals. It is fragrant but lasts only a short time. The ovoid-shaped fruits of immense size reach maturity early in the season, in June. They are then soft-textured and light orange, sometimes speckled or washed with red in the sunlight.

The Bulida Apricot Tree is very productive and self-fertile. It does not require the presence of another apricot tree for pollination.

Apricots are consumed fresh, dried, or prepared in various ways: jams, pies, compotes, apricots in 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 natural acidity of apricots.