Prunus armeniaca Orange Summer - Apricot Tree

The Orange Summer Apricot Tree is a self-fertile, vigorous, and productive variety. This late-maturing variety produces fruits that ripen in late August to early September. It is cold-resistant and well-suited to continental climates. The large-sized fruits, about 5 cm (2in) in diameter, are round and light orange in colour. The flesh is yellow-orange, fragrant and sweet. The fruits are delicious when eaten fresh and are also well-suited for baking.

The apricot tree is native to Central and Eastern Asia. It has been cultivated in China for 3,000 years before Christ. 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. The Orange Summer Apricot Tree was selected by Zaiger Genetics in the USA.

Thanks to its semi-late flowering, which avoids late winter frosts, and its late fruit ripening, the Orange Summer Apricot Tree is suitable for colder regions. However, a sunny location protected from winds and facing south will still improve fruit production. This variety has a semi-erect habit, with a slender and tall tree, sparsely leafed, and with vertically growing branches. The leaves are dentate, heart-shaped, and have long petioles. It reaches a height of up to 4 m (13ft) with a diameter of 2 m (7ft). It begins to bear fruit at 3 years old and reaches full maturity at 7 years old.

The flowering of this apricot tree occurs in late March, before the leaves appear. The flowers are borne on the previous year's branches. The flowers have 5 pink petals and purple sepals. They are fragrant but only last for a short time. Fruit ripening occurs from late August for about two weeks. The Orange Summer Apricot Tree is self-fertile and does not require the presence of another apricot tree for pollination.

Apricots can be consumed fresh, dried, or prepared in various ways such as jams, tarts, compotes, and 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 apricots.