Prunus armeniaca Sunrosso - Apricot Tree

The Sunrosso® Apricot Tree is a self-fertile variety, highly productive and of good vigor. It produces bright red fruits, medium-sized, between 4.5 and 5 cm (2in) in diameter, elliptical in shape. Their yellow-orange flesh is of very good taste. Very firm, it is also juicy, sweet and very aromatic. The tree's foliage presents a magnificent red colour in autumn. Harvesting will take place at ripeness, from July 20th to August 15th approximately.

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 into the Mediterranean basin from Armenia, hence its name, at the beginning of the Christian era. Its introduction in France took place during the Renaissance. The Sunrosso® Apricot Tree was selected by Marie-France Bois, at the IPS in Montélimar, France.

Thanks to a late flowering, which often avoids late winter frost, the Sunrosso® Apricot Tree is adapted to colder regions. A sunny location, protected from winds and facing south, will still improve fruiting.
This variety has a semi-erect habit, indicating a slender and tall tree, with spaced foliage, whose branches have vertical growth. The leaves are toothed, heart-shaped, and have a long petiole. They display a very decorative red color in autumn. It reaches up to 4 m (13ft) in height with a diameter of 2 m (7ft). It starts producing at 3 years old and becomes fully mature at 7 years old.
The flowering of this Apricot Tree occurs from April 1st to 20th, before the leaves appear. 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. Semi-early, fruiting will mature from July 20th.
The Sunrosso® Apricot Tree is self-fertile. It does not require the presence of another apricot tree for pollination.

Apricots are consumed fresh, dried or prepared: jams, pies, compotes, apricots in syrup. They are also found in savory dishes, such as rabbit with apricots and parsnips, an English recipe. Apricot juices are advantageously mixed with a touch of peach juice to counter the natural acidity of apricots.