Apricot season is underway!

The Royal Rosa, the first of our ten or so apricot varieties to ripen, is now at its peak. It probably ranks near the bottom of our varieties in flavor, which is only to say that while the others range from outstanding to truly phenomenal, the Royal Rosa is merely excellent. ((Katy is the only one I have that I would consider getting rid of; if you like subacid apricots, you might like Katy. Ours did not set fruit this spring–no loss, but surprising given the high chill of the past winer and the heavy set on almost all of our other stone fruits.)) Of course, any minor deficiencies the variety has in flavor it at least compensates for by being so far out front of the top varieties in its harvest season.

royal_rosa_apricot_june_2008.jpg

The crop this year is exceptionally heavy. In the background, you can see the Mesch Mesch Amrah “black apricot” which is really a natural plumcot (Prunus x dasycarpa). We just harvested the first of this tree’s typically light crop in recent days. Another plumcot (not pictured), the Flavorella, also is now ripening–and also has its typically light crop, but by far its best in five years since planting. ((There has been some talk, including here at F&V, that maybe this variety needs an apricot such as Goldkist–a variety I do not have here–for cross-pollination. Maybe so, but it did set just under a dozen fruit this year. (It is always a heavy bloomer.) That’s not many fruits, but we’ll gladly take them! As for Goldkist, it never fruited for me well in Carlsbad by the Sea, despite its being claimed as one of the lowest-chill varieties that is alleged to be best for the coast. I always had better crops there on Newcastle and often on Royal/Blenheim. Goldkist is a good tasting variety, though I would not put it in my top 7.))

Just as the Royal Rosa is reaching its peak (it was much heavier than this a few days ago), we have begun receiving the first fruits of the Flavor Delight aprium. ((Also a plum-apricot cross, but like a pluot, one that does not occur naturally. Unlike a pluot, it leans more in flavor and appearance towards its apricot lineage. And for anyone who may be wondering, it is not GMO; I would have none of that in my organic orchard or, knowingly, in my food supply! It is human-assisted hybridization, but done by Zaiger Gentics the (relatively) old fashioned way: controlled transfer of pollen from one variety to another–in this case, multiple varieties over several generations (thus known as a complex hybrid). The Flavorella is also hybridized under controlled conditions, rather than naturally occurring like the Mesch Mesch Amrah.)) The aprium tastes a lot like a really richly flavored apricot, and looks like a really large one. Its crop is heavy, and typically so. It is one of the most reliable apricot-family varieties we have, right up there with Newcastle, which will begin ripening about the time the apriums are done.

Flavor_delight_aprium_june_2008.jpg

Summer is here, in fruiting terms.
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0 thoughts on “Apricot season is underway!

  1. I just harvested my first ‘Flavor Delight’ Aprium here in Berkeley today. It’s the first year the tree has borne and, yes, it’s a heavy crop. I’m very pleased with it. I can only dream of how nicely flavored your apricots and apriums must get. We don’t get enough heat here to produce that rich flavor. Although two unseasonable heat waves this spring might have helped.

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