Apricots

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PIXIE-COT 'TM' MINIATURE APRICOT
Price: $ 24.95
Compact tree with medium sized, fine quality fruit. The first miniature apricot that meets the "Flavor Test" at Dave Wilson Nursery. The fruit is ripe around June 1 in California's Central Valley. Estimated chill requirement is 600 hours. Available on: Nema.

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AUTUMN GLO
Price: $ 26.95
Extend the apricot season with this large, sweet apricot. Autumn Glo ripens in early August. The freestone fruit is great for eating as well as drying. 500 hours or less. Patent No. 9864 (Zaiger). Self-fruitful. Available on: Cit.

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BLENHEIM (Royal)
Price: Make Selection For Price
All-purpose freestone, sweet, aromatic, flavorful. Long-time No. 1 apricot in California. Early bloom. Late June/early July harvest. 400 hrs or less. Self-fruitful. Available on: Mari. and Cit.



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CANADIAN WHITE BLENHEIM APRICOT
Price: $ 22.95
Taste test winner! Highest scoring apricot of all time in Dave Wilson Nursery's taste test. Extremely sweet white flesh with firm texture. Pollinated by Chinese, Harcot, Harglow, Tomcot or other late-flowering variety. 500 to 700 hours. Available on Myro.

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CHINESE (Mormon)
Price: $ 25.95
Very cold and frost hardy apricot tree, sets heavy crops. Fruit is small to medium size, golden with red blush. Clingstone flesh is firm and flavorful. Recommended for difficult, spring frost prone climates. Ripens late June to early July. 700 hrs. Self-fruitful. Available on: Cit.

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EARLI AUTUMNŽ
Price: $ 26.95
Late blooming and late maturing, this apricot ripens in August. Medium-sized fruit is light bronze over yellow, the flesh is sweet and firm, colored light yellow. Self-fruitful. 500 hours or less. Patent No. 9937 (Zaiger). Available on: Cit

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Flora Gold
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Medium to large, very flavorful freestone used for canning, cooking, drying, fresh eating. More consistently productive than many other apricots due to being less susceptible to dropping flowers in areas with considerable difference in spring day and nighttime temperatures. Early June harvest, 2-3 weeks before Blenheim (Royal). Very good quality. 400 hours or less. Self-fruitful. (Zaiger). Available on: Myro. and Cit.



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GOLD KIST
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Excellent backyard apricot for warm winter climates. Freestone, with excellent sweet/tart flavor. Heavy bearing. Produces better than Katy in areas with mildest winters. Early June harvest, 3-4 weeks before Blenheim. 300 hrs. Self-fruitful. (Zaiger) Available on: Nema. and Cit.



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GOLDEN AMBER
Price: $ 24.95
Large fruit with light orange skin. Flesh firm, fine, melting with excellent flavor. Has a prolonged progressive blooming period of almost thirty days and a similar ripening period. Pit burn resistant. Ripens mid June to mid July. 500 hours. Self-fruitful. Pat. no. 3067. Available on: Lov.
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HARCOT
Price: Make Selection For Price
Outstanding apricot variety from Canada with frost hardy late bloom. Resists brown rot and perennial canker. Medium to large freestone fruit ripens mid-June. Sweet, juicy, rich flavor - one of the best. 700 hrs. Self-fruitful. Available on: Myro. and Cit.



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HARGLOW
Price: $ 24.95
Late-blooming, productive apricot tree, proven in coastal northwestern climates; originated in Canada. Medium size fruit with bright orange skin is sometimes blushed red. Orange freestone flesh is firm, sweet, flavorful. Resistant to perennial canker and brown rot, resists cracking. Ripens early, approx. mid to late June in central Calif. 800 hrs. Self-fruitful. Available on: Cit.

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KATY
Price: $ 24.95
Large all-purpose freestone with mild, sweet, subacid flavor. Yellow skin with slight red cheek. Early June harvest, 3-4 weeks before Blenheim. Late bloomer in areas without early warm spells. 2-300 hrs. Self-fruitful. Pat. No. 4339 (ZaIger) Available on: Cit.

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MOORPARK
Price: Make Selection For Price
Long-time favorite apricot of connoisseurs for its exceptionally rich flavor and aroma. Reliable producer; large fruit ripens in July. Used fresh and for canning. 600 hrs. Self-fruitful. Available on: Myro. and Cit.



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NUGGET
Price: $ 21.95
Large, flavorful yellow freestone apricot. Attractive orange skin blushed with red. Ripens mid-June in Central Calif., 1-2 weeks earlier than Blenheim. Vigorous, productive tree. Estimated chilling requirement 500 hours or less. Self-fruitful. Available on: Myro.

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ROYAL ROSA
Price: $ 21.95
Extremely vigorous and more disease tolerant than other apricots. Bears young and heavily. Sweet, low acid, fine-flavored fruit ripens very early, in late May. Pollenizer for Flavorella plumcot. 500 hrs. Self-fruitful. (Zaiger) Available on: Myro.

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SHAA-KAR PAREH
Price: $ 22.95
A medium to large size apricot from Iran. The skin is white with a pink blush. Flesh is light colored and has a very sweet taste. Ripens in June to July. 350 to 450 hours. Available on: Mari.

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TILTON
Price: $ 21.95
No. 1 apricot for canning, also used fresh and dried. Medium to large, firm, rich flavor; one of the best. Widely adapted; reported resistant to brown rot. Ripens in early July. 600 hrs. Self-fruitful. Available on: Myro

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TOMCOT
Price: Make Selection For Price
The most consistently productive apricot variety at Dave Wilson Nursery 1992-97. Large, orange fruit with firm, sweet flesh. Early harvest (late May, early June). 500 hours or less. Partly self-fruitful; biggest crops if cross-pollinated by another apricot. Pat. No. 7034. Available on: Myro. and Cit.




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UME DOUBLE PINK - NEW FOR 2011!
Price: $ 25.95
Small fruit 3/4 to 1" in diameter. Used primarily for pickling. Pink, double flowers have a spicy fragrance and bloom from late January to early February. Ripens in mid May. Available on: Mari.
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UME SHIRO-KAGA
Price: $ 25.95
Apricot used for pickling and ornamental bloom. Single white flowers with spicy fragrance bloom from late January to early February. Fruit is 3/4 to 1" in diameter and ripens in mid May. 400 hrs. Self-fruitful. Available on: Mari.
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UME SINGLE PINK
Price: $ 25.95
Apricot used for pickling and ornamental bloom. Prolific single pink flowers bloom from late January to early February. Fruit is 3/4 to 1" in diameter with a red blush over orange skin and ripens from mid May to early June. 3-400 hrs. Self-fruitful. Available on: Mari.
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Apricots

ROOT STOCKS FOR APRICOTS

CITATION (Cit.)
Peaches and nectarines dwarfed to 8-14 ft.; apricots and plums dwarfed to 12-18 ft. Very tolerant of wet soil; not drought tolerant(induces early dormancy in dry soil) so needs very regular water in hot climates; a top dressing of mulch can help maintain soil moisture. Resists root-knot nematodes. Induces heavy bearing at a young age. Very winter hardy. Strong and well anchored. Pat. No. 5112 (Zaiger)

LOVELL (Lov.)
Vigorous, standard rootstock for plums, peaches, nectarines, apricots, prunes, almonds. More tolerant of wet soils than Nemaguard; also more cold hardy. Susceptible to nematodes in sandy soils. Provides good anchorage and high degree of disease resistance. Unpruned tree height of standard varieties 15-25 ft.; size can be controlled further with summer pruning.

MARIANNA 26-24 (Mari.)
Standard rootstock for apricots, plums, prunes, most almonds. Mature trees comparatively small, 15-20 ft. if unpruned; can be kept smaller with summer pruning. Shallow root system, much more tolerant of wet soils than Lovell or Nemaguard; is not tolerant of hot soils. Has tendency to sucker. Resistant to oak-root fungus, root-knot nematodes, root rot.

MYROBALAN 29C (Myro.)
Excellent, all-around rootstock for apricots, plums, almonds. Shallow but vigorous root system tolerates wet soils and is widely adapted; is more deeply rooted than Marianna. Resistant to root-knot nematodes and has some resistance to oak-root fungus. Unpruned tree height of standard varieties 15-25 ft., but can control size further with summer pruning. Winter hardy in Michigan.

NEMAGUARD (Nema.)
Standard rootstock for nectarines, peaches, apricots, plums, prunes, almonds. Vigorous, resists root-knot nematode. Excellent for well drained soils. In heavy or poorly drained soil, plant on mound or hill. May not be winter hardy below 5°F. Unpruned tree height of standard varieties 15-25 ft., size can be controlled further with summer pruning.

APRICOTS

The first apricots came from China or Siberia. The fruit is a great favorite today, but apricot trees are one of the most difficult of the stone fruits to grow due to their early blooming period; therefore areas without late frosts are very suitable for apricots. Modern breeding, however, has attempted to spread the growing zone for these tasty fruits. Tomcot has been proven to be extremely reliable at the Dave Wilson nursery in the Central Valley of California. Several varieties with a later bloom season have been developed in Canada, for example Harglow and Harcot. A sturdy row cover can be put in place after the tree has blossomed to protect it from frost and wind. In such cases, it is beneficial to limit the size of the tree. Another obvious advantage to a small tree is ease of harvesting. Most of the varieties we offer are self-fruitful, although two varieties will provide the biggest crop.

The apricot tree is generally very vigorous and fast growing. After the first few years of pruning to establish size and form, the main objective in pruning is to produce adequate new fruiting spurs and remove old ones that no longer produce. In order to limit the size of your tree, prune it in the summer as well as during its dormant period.

Apricots dry well. They make excellent jam. There are many tasty recipes using apricots such as Apricot chiffon pie (See recipe below) and Apricot chicken.

  • Apricot Chiffon Pie
    Recipe from the Steinbeck House in Salinas Calif
  • Prepare graham cracker or cookie crust for 9” pan Cut up 1 cup dried apricots and cook in small amount of water till tender.
  • Mash, but leave small chunks.
  • Soak together ½ tablespoon. gelatin and 2 tablespoons. water – Set aside.
  • Combine and cook over low heat, stirring constantly, until thickened: ½ cup sugar, ½ cup. apricot nectar*, 1/8 tsp. salt and 3 egg yolks.
  • Remove from heat, add softened gelatin and stir until dissolved. Stir in 1 tablespoon. lemon juice and the cooked apricots. Cool until mixture begins to set.
  • Fold in ½ cup. cream, whipped
  • Then fold in: 3 egg whites, stiffly beaten with ¼ cup. sugar
  • Pile into shell and chill until firm Serves 8
  • *Can use liquid from cooking apricots.