Prunus armeniaca Rouge du Roussillon - Apricot Tree

The Rouge de Roussillon Apricot Tree is a self-fertile variety, vigorous and very productive. This semi-late flowering variety is suitable for southern areas. Its fruit is medium-sized, about 5cm (2in) in diameter, rounded with a slight asymmetry. The skin is light orange, powdered with red in the sun. The flesh is orange, firm and melting, sweet with a pronounced aroma. Its pasty consistency makes this apricot ideal for jams. Harvesting takes place from mid-July.

The apricot tree originates from Central and Eastern Asia. It has been cultivated in China since 3,000 BC. 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. Its introduction to France took place during the Renaissance. In 1830, in the Pyrénées-Orientales, a chance sowing gave rise to the Rouge du Roussillon variety.

Despite its semi-late flowering, which protects it from late winter frosts, the Roussillon Red Apricot Tree is mainly suitable for far south regions. A sunny location, sheltered from the wind and facing south, will improve fruiting. This variety has a semi-erect and semi-spreading habit, with a trunk which is thin and tall at the base, then spreading out. The foliage is sparse and some branches have vertical growth, while others have horizontal growth. The leaves are dentate, heart-shaped, and have long petioles. It can reach up to 4m (13 ft) in height with a diameter of 3m (10ft). It starts producing at 3 years old and becomes fully mature at 7 years old. The flowering occurs in late March, before the appearance of the leaves, on 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 fifteen days. The Roussillon Red Apricot Tree is self-fertile, so it does not require the presence of another apricot tree for pollination.

Apricots can be consumed fresh, dried or prepared: jams, tarts, compotes, apricots in syrup... They can also be found 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 the apricot.