Late apricot – Orchard


Apricots are one of the most popular summer fruits: thanks to their sweetness and ease of consumption, they are truly loved by everyone. They are used fresh, in syrup or for the production of juices and compotes. Anyone who owns even a small plot of land would like to grow at least one tree. Cultivation is not the easiest, especially for those who live in the north or in the foothills. To obtain a good harvest with some continuity, it is important to carefully select the variety and carefully prepare the soil (avoiding water stagnation) to avoid many common pathologies.

Late apricot

Apricot cultivated for millennia in its places of origin, in particular in Central Asia: it came to Europe some 2,000 years ago thanks to the Romans and quickly became widespread throughout the Mediterranean, where it found ideal conditions for growth and fruiting: short winters and not too rigid alternating with hot and quite dry summer.

Even today the best results are obtained in milder regions, but elsewhere great satisfaction can be obtained from varietal selection. If we live in the northern regions, we can focus on late-flowering and fruiting (July-August) varieties: this way we will avoid the damage caused by frosts and heavy spring rains, which are a real scourge of apricots.

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apricot Place the plant in a sunny place, paying special attention to drainage in the hole. In addition to pruning (each variety may have different needs), it is advisable to give copious manure annually and an appropriate dose of fertilizer for fruit trees. In almost everywhere in Italy, irrigation is unnecessary, especially for well-hydrated plants.


late apricot Careful planning at the time of planting will allow us to make the most of our plot. In general, it is worth seeking information from specialized fruit nurseries in our area first. We will get good advice and the most common varieties proposed will be the ones that are best in a given area, adapting very well to the climate and terrain.

Here are some of the most popular late-ripening varieties (from the first decade of July) in northern Italy: Polonais is a fast-growing, medium-yielding apricot. The fruits are oval, large, medium orange with red accents. The flesh is firm, with a balanced taste and a well-separated stone. Hargrand A variety of Canadian origin that has achieved excellent results in Northern Italy. The variety is characterized by medium vigor, medium flowering period and self-fertilization. The fruits are medium-sized, yellow-orange, very consistent and resistant to carrying and transport. The taste is slightly sweet, although there are also sour notes. Written Tree of medium rapid growth, but with fairly high and homogeneous production over the years. Self-compatible and late flowering plant. The fruit is large, smooth, yellow-red with a tasteful orange flesh. Very durable to handle. Bergeron Variet of French origin, coming from the Drme region. In Italy, it gives good results in some northern areas (high hills with severe winters). it is characterized by late flowering and self-compatibility, as well as high vigor that quickly introduces it to production. The fruits are medium-sized, orange-green. The flesh is very firm and tasty. San Castrese Coming from Campania, very vigorous, guarantees a rich and constant harvest. The fruits are quite large, round, yellow-orange in color. The flesh is very cohesive but does not have a unique flavor. Tonda di Costigliole Variet coming from Piedmont (in particular from the Cuneo area). The tree is very viable and guarantees average productivity. The fruits are medium-sized, bright yellow with red shades. The flesh is quite cohesive and has an excellent flavor.

apricot tree from Imola It is a traditional variety from the Emilia Romagna region. In the past, in the vicinity of Imola and Bologna, it was not difficult to come across large crops in which this variety was largely widespread. Today it is considered a bit dated, but in some respects it can still be interesting, especially to be brought into the family orchard. From its own, it can boast an intense, sweet taste with sour accents. Due to its low resistance to manipulation, it is almost always intended for direct consumption in the fresh state or, at most, for sale in local markets. It is also very well suited for making juices and compotes. One of its peculiarities is the stone: it contains an exceptionally sweet almond (armellina), which can be used to make a dough, both whole and dried and ground into flour.

It is an extremely easy variety to find in nurseries, DIY stores and even supermarkets.


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