Prunus armeniaca Petit Muscat - Apricot Tree

The Petit Muscat Apricot Tree is a self-fertile, vigorous, and disease-resistant variety. Its late flowering makes it suitable for cultivation in colder regions. It produces small fruits the size of a walnut, approximately 3 to 3.5 cm (1in) in diameter, yellow and speckled with red in the sunlight. Their flesh is tender, and their sweet flavour resembles Muscat grapes. The harvest takes place in July and August when the fruits are ripe.

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. The Petit Muscat Apricot Tree was selected in England.

Due to its late flowering, which protects it from late winter frosts, the Petit Muscat Apricot Tree is suitable for colder regions. A sunny location, sheltered from winds and facing south, will still improve fruiting.
This variety has a semi-erect habit, indicating a slender, tall tree with spaced foliage and branches that grow vertically. The leaves are dentate, heart-shaped, and have long petioles. It can reach a height of up to 4 m (13ft) with a diameter of 2 m (7ft). It begins to bear fruit at three and reaches full maturity at seven.

The flowering of this Apricot Tree occurs in late March or early April before the leaves appear. The previous year's branches carry the flowering. The flower has five pink petals and purple sepals. It is fragrant but lasts only a short time. Fruit ripening occurs from mid-July.

The Petit Muscat Apricot Tree is self-fertile, so it does not require the presence of another apricot tree for pollination.

Apricots are consumed fresh, dried, or prepared in various ways, such as jams, pies, 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 peach juice to balance the natural acidity of apricots.