Apricots grow on moderate-sized deciduous trees. They belong to the family of stone fruits, sharing a close botanical relationship with plums, peaches, and cherries. This means the fruit contains a single, large pit, or stone, which protects the seed inside the fleshy exterior.
The Apricot Tree: Species and Characteristics
The apricot tree is botanically known as Prunus armeniaca. It is a deciduous tree, typically growing 15 to 30 feet tall, though it is often pruned shorter in commercial orchards. The trunk is generally covered in reddish-brown bark that develops shallow fissures as the tree ages.
The leaves are broadly ovate with finely serrated edges, sporting a bright, glossy green color during the growing season. Apricot trees can remain productive for 20 to 30 years, with some specimens surviving for 100 years or more. Its moderate size and attractive spring blossoms have also made the tree a popular choice for home gardens.
Ideal Growing Environments
Apricot trees thrive in temperate climates. They require a period of cold temperatures during winter, known as chilling hours, to stimulate fruit production. Depending on the variety, this requirement can range from 300 to over 900 hours of temperatures between 32°F and 45°F.
The trees prefer warm, dry summers with daily temperatures between 75°F and 85°F for optimal fruit development and ripening. A major challenge in cultivation is the tree’s tendency to bloom very early in the spring, making the delicate flowers highly susceptible to damage from late frosts. They grow best in well-drained, loamy soil and require full sun exposure (at least six to eight hours of direct sunlight daily).
Fruit Production and Harvest Cycle
The apricot’s life cycle begins in early spring with white to pinkish blossoms that appear before the leaves emerge. Most apricot varieties are self-fertile, though cross-pollination can improve the yield. Because of the early bloom, flowers are pollinated by early-emerging bees or sometimes require hand-pollination due to low insect activity. Once pollinated, the fruit develops rapidly, typically maturing 100 to 120 days after the full bloom period.
The harvest season falls between late spring and early summer, spanning from late May through July, depending on the cultivar and local climate. Ripe apricots are characterized by a vibrant yellow to orange color, a slightly softened texture, and a gentle separation from the branch with a slight twist. Since the fruit ripens quickly on the tree, commercial harvesting often involves careful hand-picking to prevent bruising.