Apricots 2024

Here my Montrose and Peacatum was the blossom but my Chinese and unknown Apricots want to stay dormant still.

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I grew 5 varieties of Apricots in Z6. In 14 years I only had a few trees produce fruit 3 or 4 times. One tree produced a decent crop twice in that time. I started with 6 foot+ tall trees to plant. I wish I had gone with white peaches over the apricots, unless I had no limits on the land. I only have room for 35 trees or so. And that is packed! If I had more land, I would have kept the apricots and would not care. But land is limited and have to care. Loafers get cut down. And the wind removed one of them for me for free.

If you can grow apricots, grow them. The ones in the stores are garbage, tasteless rubber. I loved apricots growing up in L.A. They were the first fruit to hit the markets when fruit was just grown local and not shipped in from around the world. I am grateful I can grow peaches. White peaches are the best!


For your zone, I agree stick with peaches. I grow two varieties of white peaches. They are both excellent.

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I have one little ‘crummy tree that came in a bag’, from Tractor Supply. It snapped off, above the graft, the first year it was in the ground. So I let the rootstock grow and then grafted several other varieties to that, last year. I think I will give all the varieties a couple of years - as an experiment . . . and then rework the tree to only keep the ‘good’ ones.

It’s doing pretty well, I guess. Not sure I’ll ever get any fruit to mature properly here in muggy VA. Here it is - a couple of weeks ago - with these varieties starting to flower.
Robada / Hoyt Montrose / Tomcot / Harcot


My latest new Rouge de Roussillion is budding. My other R de R has apricots getting bigger by the day. The reddish dust on my table is residue from a storm. It is sand from the Sahara. Always a mess!


We have two ~17 year old Apricots (they were already here when I got here), but they’re apparently not suitable, bc, more often than not, late frosts kill everything.

Would it be preferable (or even a possible solution) to cut the tree from the trunk and graft late blooming apricot there, or get many late blooming scions and graft onto the branches?

I don’t like the idea of losing all those years of work the tree had put in to growing all those roots.

Very few apricots bloom appreciably later, and of those I only found one that also has hardy buds so you get fruit. That variety is Hoyt Montrose. Hoyt Montrose is from Montrose, Colorado which gets many cold snaps in the spring… it’s designed for such climates. If you can’t find that variety I would not bother top-working it, but if you can find it then by all means top-work your apricot. You can graft to the trunk, to the limbs, any way will work. Bob Purvis sells scion wood of Hoyt Montrose.

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Yeah, actually, I’d just been eyeing that particular variety for this purpose. :wink:

Is Bob Purvis a user here?

I think Bob may have an account here but just type his name into google and you will get his nursery. Note I think he may be done shipping scion wood for the year. I have the variety but it’s already budded out. You can get it from Bob next year if nothing else.

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Is Purvis Nursery and Orchard his nursery?


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He looks the part (time-tested, knowledgeable). :smile:

Hi guys.
I’m going to tell you a “not very funny” story.
In Spain, extremely delicious traditional varieties of apricots have always been grown, especially the varieties from the province of Valencia, Murcia and the Balearic Islands.
As the problem of the Sharka virus (PPV virus) appeared in Central and Eastern Europe years ago, European fruit breeders embarked on programs to obtain apricot varieties resistant to the Sharka virus.
All commercial plantations converted traditional varieties to new varieties, which are large-caliber fruits with tremendously beautiful visual appearance.
Take a look:




I was so stupid that I let myself be seduced by these new varieties.
When they began to bear fruit (in the fourth year), the fruits were indeed visually beautiful.
What is the problem ?

They have no sweetness, no aromas, no flavor, that is, they are like eating raw sour potatoes (all terribly bad).

As farmers stopped planting traditional varieties, over the years these varieties came to the brink of extinction.
Several amateur friends like me from different regions of Spain (Valencia, Murcia and Mallorca), helped by the IMIDA (Murcian Institute for Agricultural and Environmental Research and Development), and Muzalé nurseries also involved in the project to recover Spanish varieties of traditional apricots .
We have managed to rescue more than 60 varieties so far and the project increases year after year.

In a few days I will show you grafts from this year, of these varieties, which may not be as visually beautiful as the modern varieties, but when you eat one of these apricots they are authentic ambrosia.
Surely you know some of the most famous ones like Moniquí, or Mitger de Castellón, but there are infinitely better varieties, which we will discuss later.

Best regards


These little guys were hiding, but I spotted them while cleaning up around the base of the tree. Apricots! Absolutely Amazing! These are Robada. The other 3 varieties have not formed fruit ‘yet’.


That is honestly a problem with many commercial crops. Here in America commercial crops are selected for their storage potential. The apples and pears you see in store are often the apples and pears known for storage and not taste. Issue is those are often the apples bought and grown by novice gardeners as that is what becomes known to people. You can view posts on r/hotpeppers and r/spicy on reddit on how many commercial peppers are now no longer hot. I guess growers have selected a jalapeño that is more consistent but has nearly no heat for sale at the commercial level so any one who wants a pepper with any heat needs to buy a habanero now. I see many novice gardeners go straight to honey crisp because it is an apple they know from the grocery store but they don’t realize how hard it is to grow compared to other apples. I have tried to grow the commercial level apples and they have all failed while my more unknown to the commercial landscape names have not. The only commercial named apple I have had success with is the Super Red Fuji and I don’t know anyone else who sells them now that Stark Bros stopped selling them.

That sounds like a great project. I grew Moniqui, it was an amazing apricot.


My Tomcot flowers just opened today, 4/8/24.

OrangeRed, not yet.

Many weeks behind you.


Wow, I remember my apricots in RI, opening at about the same time. Here I have fruit that are already a third their size.

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Hi Scott.
Yes, the Moniquí variety has a lot of recognition for its quality, Moniquí has a defect, and that is that it is a variety with a tremendously small window of pollen receptivity, making it a low-productive variety.
My goodness if you could eat varieties like:

  • Mitger de Castellón
  • Real Fino
  • Uleano
  • Mauricio
  • Velazquez
  • Hueso dulce de Abanilla
  • Damasco de Abanilla
  • Galta Vermella Mallorquín
  • Carrascal
  • Martinet
  • Ginesta
  • Rojo Carlet
  • Currot
  • Palau
  • Tadeo

My goodness, what flavor , aroma , and sweetness

Best regards

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My second leaf Katy apricot managed to set to fruit. We’ll have to see if they make it all the way to my mouth… :joy:

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