Prunus armeniaca Tom Cot - Apricot Tree

The Tom Cot® Apricot Tree is a self-fertile, early and productive variety. Its fruits, approximately 5.5 cm (2in) in diameter, are oblong and bright orange, turning red in the sun. Their firm flesh is deliciously balanced, sweet and tangy, and very aromatic. Overall, they offer very good taste quality. The early ripening allows the harvest to start in June. The fruits keep very well afterwards.

The apricot tree is native to 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 1996, Tom Toyana patented the Tom Cot® Apricot Tree variety that he created at the Washington State University Research Foundation, Prosser.

This variety has a semi-upright habit, with good branching, which indicates a slender trunk tree, topped with branches that mainly grow horizontally, giving a natural openness to the foliage. It is a moderately vigorous tree perfectly suited for gardens. The leaves are dentate, heart-shaped, and have long petioles. It reaches a height of up to 4 m (13ft) with a diameter of 3 m (10ft). It starts producing at 3 years old and becomes fully mature at 7 years old.
Its abundant semi-early flowering occurs around March 13th, 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. The Tom Cot® Apricot Tree is self-fertile. It does not require the presence of another apricot tree for pollination. It is highly appreciated for its pollinating abilities due to its spread out flowering, especially if the one-year-old branches have been preserved. Fruit formation will lead to fruit ripening starting from early June, early for about two weeks.

Apricots are consumed fresh, dried, or prepared in various ways: 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 often mixed with a touch of peach juice to balance the natural acidity of the apricot.