Prunus armeniaca Canino Apricot Tree - Prunus armeniaca

The Canino Apricot Tree is a self-fertile, vigorous, and highly productive variety. Its large oblong fruits, measuring 4.5 to 5.5 cm (2in) in diameter, have firm, juicy, sweet, and fragrant flesh. They are appreciated in pastry making for tart preparation. Their juice content is appreciated for making apricot nectar. They can also be enjoyed fresh and store well after harvest. Flowering is early, and the flowers freeze at -2°C (28.4°F).

The apricot tree we cultivate (Prunus armeniaca) was introduced to the Mediterranean basin from Armenia, hence its name. Four geographical subgroups have been identified. The cross-breeding of varieties from two of these, North Africa and Europe, was likely the origin of the Canino variety. Originally from the Valencia region in Spain, the Canino variety is cultivated throughout the Mediterranean basin. In Morocco, it represents 80% of cultivated land.

The Canino Apricot Tree is well adapted to the Mediterranean climate. However, it will also thrive when sheltered by a sunny wall in colder regions.
The apricot tree has a naturally rounded habit, forming a dome. The branches grow in all directions in a regular manner, hiding two-thirds of the trunk's height. The leaves are dentate, heart-shaped, and have long petioles.
The apricot tree blooms in March, despite its sensitivity to frost. The flowering occurs on the previous year's branches. The flower has 5 slightly pinkish white petals and red sepals. It is fragrant but short-lived. Fruit ripening occurs in the second half of July.
The Canino Apricot Tree, a highly fertile variety, is self-fertile. Therefore, it does not require the presence of another apricot tree for pollination.

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