Prunus armeniaca Hargrand - Apricot Tree

Prunus armeniaca 'Hargrand' is a vigorous and productive variety that is partially self-fertile. It is resistant to disease (including bacterial canker) and cold, making it suitable for cooler climates. The oblong fruits are yellow-orange, medium-sized, and about 5cm (2in) in diameter. Their colour is somewhat dull at harvest. The dark orange flesh is firm and sweet, with an excellent quality. Harvest takes place from mid-July.

The apricot tree is native to Central and Eastern Asia. It has been cultivated in China for 3,000 years. Prunus armeniaca was introduced from Armenia (hence its name) at the beginning of the Christian era. In 1972, scientists Lapins and Bailey at the Harrow station in Canada crossed the V5 1092 and NJA1 apricot trees in 1972 to create the 'Hargrand' apricot tree.

Thanks to its semi-late flowering, which protects it from late winter frosts, and its good cold resistance, 'Hargrand' is suitable for cooler regions. A south-facing sunny location, protected from winds, will improve fruiting.

This variety has an upright habit. It develops into a slender and tall tree, with spaced foliage and vertically growing branches. The leaves are dentate and heart-shaped with a long petiole. It can reach up to 4m (13ft) in height with a diameter of 3m (10ft). It starts producing at 3 years old and becomes fully mature at 7 years old.

It blooms in late March, before the appearance of the 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. Fruit ripening occurs from mid-July for about two weeks.

'Hargrand' has partial self-fertility. While this self-fertility seems sufficient in cool climates, it is strongly recommended to plant it with 'Bergarouge', which is a pollinator apricot tree for this variety.

Apricots are consumed fresh or dried. They can be used in jams, tarts, and compotes, or preserved in syrup. They are also found in savoury dishes. Apricot juice is often mixed with a touch of peach juice to balance the natural acidity of the apricot.