Botanical name: Prunus armeniaca

  • Cold hardiness zones: 5-8
  • Soil PH: 6.0 to 7.5 (slightly acidic to neutral)
  • Watering needs: Regular watering, especially during fruiting season
  • Food forest layer: Canopy
  • Which parts of the plant are eaten as food: Fruit
  • Blooming Season: Early Spring
  • Harvest season/regularity: Late Spring to Early Summer, annually
  • Fruiting age: 2-4 years after planting
  • Age of maturity (full size and peak fruiting): 5-7 years
  • Average mature yield: Depends on variety and conditions, but can range from 50-150 lbs per mature tree
  • Pollination for Fruit: Self-fertile, but cross-pollination improves yield
  • Size at maturity: 8-12 meters (25-40 feet) in height
  • Sun needs: Full sun
  • Preferred habitat: Well-drained, moderately fertile soil
  • Growth rate (vigor): Medium to fast
  • Natural reproductive rate (and methods): Seed propagation, but commercial varieties are often grafted
  • Propagation method: Seed, grafting, cuttings
  • Average life span: 20-30 years, some live longer under optimal conditions
  • Good companion plants: Garlic, chives, nasturtium, tansy
  • Plant family: Rosaceae
  • Taproot: Yes
  • Predators: Aphids, caterpillars, fruit tree red spider mite
  • Other common problems/solutions: Bacterial canker, brown rot, and blossom wilt. Good pruning, proper watering, and site selection can mitigate these issues.

Notes:

  • Ecological functions/uses: Attracts pollinators, beneficial for wildlife, can be used as a windbreak.
  • Food uses: Fresh consumption, dried, jams, jellies, preserves.
  • Food Flavor/Taste: Sweet, slightly tart, aromatic when ripe.
  • Cautions: Susceptible to pests and diseases; requires regular maintenance for optimal fruit production.

Propagating Apricot

Propagating apricots typically involves either planting seeds or using grafting techniques. Here’s a detailed guide for each method:

Propagating Apricots from Seed:

  1. Seed Collection and Preparation:
  • After eating an apricot, save the pit. Clean it thoroughly to remove any fruit residue.
  • Crack the pit gently to extract the seed inside. Be careful not to damage the seed.
  1. Stratification:
  • Apricot seeds require a period of cold stratification to mimic winter conditions and encourage germination.
  • Wrap the seed in a moist paper towel and place it inside a plastic bag.
  • Store the bag in a refrigerator for about two to three months.
  1. Planting:
  • After stratification, plant the seed in a pot filled with well-draining soil mix.
  • Plant the seed about 2-3 inches deep and water it lightly.
  • Keep the soil consistently moist but not waterlogged.
  1. Germination and Initial Growth:
  • Place the pot in a warm area with indirect sunlight.
  • Germination can take several weeks.
  • Once the seedling emerges, move the pot to a location with more direct sunlight.
  1. Transplanting:
  • When the seedling is a few inches tall and has several leaves, it can be transplanted outdoors.
  • Choose a sunny spot with well-drained soil.
  • Plant the seedling at the same depth it was in the pot.

Grafting Apricots:

Selecting Rootstock and Scions

  • Choose a healthy apricot tree variety for your scion (the upper part of the graft) and a suitable rootstock (the lower part).
  • The rootstock should be disease-resistant and well-adapted to your local soil and climate conditions.
  1. Grafting Techniques:
  • One common method is cleft grafting. In late winter or early spring, make a vertical cut in the rootstock and a corresponding wedge-shaped cut at the base of the scion.
  • Insert the scion into the rootstock so that the cambium layers (just beneath the bark) of both pieces align.
  • Secure the graft with grafting tape or wax to protect it and keep it in place.
  1. Aftercare:
  • Keep the grafted area moist and watch for signs of growth.
  • Once the graft has taken and new growth appears, gradually remove any tape or wax.
  1. Pruning and Training:
  • As the grafted tree grows, prune it to shape the tree and encourage a strong structure.

Remember, propagating from seed can result in a tree that doesn’t produce fruit identical to the parent, due to genetic variability. Grafting, on the other hand, ensures the new tree will bear the same type of fruit as the scion. Both methods require patience and care.

Recipes

Sugar-free Apricot Jam

Ingredients:

  • Fresh apricots (about two pounds)
  • Water (just enough to prevent the apricots from sticking to the pot)
  • A sugar substitute if desired (like stevia, erythritol, or xylitol, to taste)
  • Lemon juice (from one lemon)
  • Optional: A pinch of cinnamon or ginger for added flavor

Instructions:

  1. Prepare the Apricots:
  • Wash the apricots thoroughly. Cut them in half and remove the pits.
  • Chop the apricots into small pieces for a smoother jam.
  1. Cooking:
  • Place the chopped apricots in a large pot. Add just enough water to cover the bottom of the pot to prevent sticking.
  • Bring the apricots to a simmer over medium heat. Stir occasionally.
  1. Add Lemon Juice and Sweetener:
  • Once the apricots start to soften, add the lemon juice.
  • If you’re using a sugar substitute, add it gradually, tasting as you go to achieve the desired sweetness.
  1. Simmer:
  • Continue to simmer the mixture, stirring frequently to prevent burning. The apricots will start to break down and thicken naturally.
  1. Mash or Blend:
  • For a smoother jam, use a potato masher or an immersion blender to puree the jam to your desired consistency.
  1. Optional Flavoring:
  • If you like, add a pinch of cinnamon or ginger for extra flavor.
  1. Cool and Store:
  • Once the jam reaches your preferred thickness, remove it from the heat and let it cool.
  • Transfer the cooled jam to sterilized jars. Keep it refrigerated.

Remember, this jam doesn’t contain preservatives, so it should be consumed within a couple of weeks. Also, the texture might be slightly different from traditional sugar-based jams, as sugar contributes to the gelling process.

Apricot Almond Tart

Ingredients:

  • For the crust:
  • 1 and 1/2 cups of all-purpose flour
  • 1/2 cup of ground almonds (almond flour)
  • 1/4 cup of granulated sweetener (like erythritol for a sugar-free option)
  • 1/2 cup of unsalted butter, cold and cubed
  • 1 egg yolk
  • A pinch of salt
  • For the filling:
  • About 6-8 fresh apricots, halved and pitted
  • 1/4 cup of almond flour
  • 1/4 cup of granulated sweetener (or to taste)
  • 2 tablespoons of unsalted butter, melted
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of almond extract (optional)
  • Slivered almonds for garnish

Instructions:

  1. Prepare the Crust:
  • Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  • In a large bowl, mix the all-purpose flour, ground almonds, sweetener, and salt.
  • Add the cold, cubed butter and work it into the flour mixture using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
  • Stir in the egg yolk until the dough comes together.
  • Press the dough into a tart pan, evenly covering the bottom and sides.
  • Chill in the refrigerator for about 15 minutes.
  1. Bake the Crust:
  • Prick the crust with a fork and bake for about 10-12 minutes until lightly golden.
  • Remove from the oven and let it cool slightly.
  1. Prepare the Filling:
  • In a bowl, mix the almond flour, sweetener, melted butter, vanilla extract, and almond extract until combined.
  1. Assemble the Tart:
  • Spread the filling mixture over the cooled crust.
  • Arrange the apricot halves, cut side up, on top of the filling.
  • Sprinkle slivered almonds around the edges for garnish.
  1. Bake the Tart:
  • Bake in the preheated oven for about 25-30 minutes, or until the apricots are tender and the filling is set.
  1. Cool and Serve:
  • Allow the tart to cool before serving. Optionally, you can dust it with powdered sweetener or serve it with a dollop of whipped cream.

Apricot Queen of Puddings

Ingredients:

  • For the base:
  • 600 ml (2 and 1/2 cups) of milk
  • 25 g (2 tablespoons) of butter, plus extra for greasing
  • 100 g (1/2 cup) of granulated sugar
  • Zest of 1 lemon
  • 100 g (1 cup) of fresh breadcrumbs
  • 3 eggs, yolks and whites separated
  • For the jam layer:
  • Apricot jam (about 200 g or 3/4 cup)
  • For the meringue:
  • 150 g (3/4 cup) of caster sugar (fine sugar)

Instructions:

  1. Prepare the Base:
  • Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a baking dish with butter.
  • In a saucepan, gently heat the milk, butter, half of the granulated sugar, and lemon zest until warm, not boiling.
  • Place the breadcrumbs in a bowl and pour the warm milk mixture over them. Let it sit for 10 minutes.
  • Stir in the egg yolks, then pour the mixture into the prepared dish. Bake for 25-30 minutes until set.
  1. Add the Jam Layer:
  • Once the base is cooked and slightly cooled, spread a generous layer of apricot jam over it.
  1. Make the Meringue:
  • Increase the oven temperature to 190 degrees Celsius (375 degrees Fahrenheit).
  • Whisk the egg whites until stiff peaks form.
  • Gradually add the caster sugar, continuing to whisk until the meringue is glossy and holds stiff peaks.
  1. Assemble and Bake:
  • Spoon the meringue over the jam layer, covering it completely.
  • Use a fork to create peaks in the meringue.
  • Bake for 15-20 minutes, or until the meringue is lightly golden.
  1. Serve:
  • Let the pudding cool for a few minutes before serving. It’s best enjoyed warm.

Xingren Doufu

(A traditional Chinese dish)

Ingredients:

  • 100g (about 1 cup) of sweet apricot kernels (南杏), can be found at Asian markets
  • 50g (about 1/2 cup) of bitter apricot kernels (北杏)
  • 1 liter (about 4 cups) of water
  • 80g (about 1/3 cup) of sugar (adjust to taste)
  • 10g (2 teaspoons) of agar-agar powder or gelatin
  • Fresh or canned apricot slices for garnish

Instructions:

  1. Prepare the Apricot Kernels:
  • Soak the sweet and bitter apricot kernels in water overnight. This helps to soften them and reduce bitterness.
  1. Make the Almond Milk:
  • Drain the apricot kernels and blend them with 1 liter of fresh water until smooth.
  • Strain the mixture through a fine sieve or cheesecloth to get a smooth milk-like liquid. This is your almond milk.
  1. Cook the Mixture:
  • Pour the almond milk into a pot. Add sugar and agar-agar powder or gelatin.
  • Heat the mixture over medium heat. Keep stirring until the sugar and agar-agar are completely dissolved. Do not let it boil.
  1. Set the Almond Tofu:
  • Once the mixture is heated through and everything is dissolved, pour it into a shallow dish or individual molds.
  • Let it cool down a bit and then refrigerate until set, usually about 2-3 hours.
  1. Serve:
  • Once set, cut the almond tofu into cubes if you used a shallow dish.
  • Serve chilled with fresh or canned apricot slices on top.

Khubani ka Meetha

A traditional Indian recipe)

A traditional Indian recipe that uses apricots is “Khubani ka Meetha,” a popular dessert from the Hyderabadi cuisine. It’s a simple yet delicious dish made with dried apricots and typically served with cream or custard. Here’s how to make it:

Ingredients:

  • 250 grams of dried apricots
  • 150-200 grams of sugar (adjust to taste)
  • 3-4 cups of water
  • A few strands of saffron (optional)
  • Almonds and pistachios for garnish, finely chopped
  • Fresh cream or thickened sweetened milk (malai) for serving

Instructions:

  1. Soak the Apricots:
  • Soak the dried apricots in enough water to cover them completely, preferably overnight. This helps them to plump up.
  1. Cook the Apricots:
  • In a pot, add the soaked apricots along with the water they were soaked in. Bring to a boil.
  • Add sugar and saffron strands (if using). Stir well.
  • Simmer on low heat until the apricots become soft and the liquid thickens into a syrup. This may take about 30-40 minutes.
  1. Prepare the Garnish:
  • While the apricots are cooking, blanch the almonds, peel them, and chop them finely along with the pistachios.
  1. Serve:
  • Once the apricots are cooked and the syrup reaches a desired consistency, remove from heat.
  • Let it cool down a bit. You can serve it warm or chilled.
  • Garnish with chopped almonds, pistachios, and a dollop of fresh cream or malai on top.

Khubani ka Meetha is a delightful dessert with a perfect balance of sweetness and tanginess. It’s not only delicious but also quite nutritious due to the use of dried apricots. This dish is a staple in Hyderabadi feasts and is especially popular during celebrations and festivals. Enjoy this taste of Indian culinary tradition!

A traditional Indian recipe that uses apricots is “Khubani ka Meetha,” a popular dessert from the Hyderabadi cuisine. It’s a simple yet delicious dish made with dried apricots and typically served with cream or custard. Here’s how to make it:

Ingredients:

  • 250 grams of dried apricots
  • 150-200 grams of sugar (adjust to taste)
  • 3-4 cups of water
  • A few strands of saffron (optional)
  • Almonds and pistachios for garnish, finely chopped
  • Fresh cream or thickened sweetened milk (malai) for serving

Instructions:

  1. Soak the Apricots:
  • Soak the dried apricots in enough water to cover them completely, preferably overnight. This helps them to plump up.
  1. Cook the Apricots:
  • In a pot, add the soaked apricots along with the water they were soaked in. Bring to a boil.
  • Add sugar and saffron strands (if using). Stir well.
  • Simmer on low heat until the apricots become soft and the liquid thickens into a syrup. This may take about 30-40 minutes.
  1. Prepare the Garnish:
  • While the apricots are cooking, blanch the almonds, peel them, and chop them finely along with the pistachios.
  1. Serve:
  • Once the apricots are cooked and the syrup reaches a desired consistency, remove from heat.
  • Let it cool down a bit. You can serve it warm or chilled.
  • Garnish with chopped almonds, pistachios, and a dollop of fresh cream or malai on top.

Khubani ka Meetha is a delightful dessert with a perfect balance of sweetness and tanginess. It’s not only delicious but also quite nutritious due to the use of dried apricots. This dish is a staple in Hyderabadi feasts and is especially popular during celebrations and festivals. Enjoy this taste of Indian culinary tradition!

  • 250 grams of dried apricots
  • 150-200 grams of sugar (adjust to taste)
  • 3-4 cups of water
  • A few strands of saffron (optional)
  • Almonds and pistachios for garnish, finely chopped
  • Fresh cream or thickened sweetened milk (malai) for serving

Instructions:

  1. Soak the Apricots:
  • Soak the dried apricots in enough water to cover them completely, preferably overnight. This helps them to plump up.
  1. Cook the Apricots:
  • In a pot, add the soaked apricots along with the water they were soaked in. Bring to a boil.
  • Add sugar and saffron strands (if using). Stir well.
  • Simmer on low heat until the apricots become soft and the liquid thickens into a syrup. This may take about 30-40 minutes.
  1. Prepare the Garnish:
  • While the apricots are cooking, blanch the almonds, peel them, and chop them finely along with the pistachios.
  1. Serve:
  • Once the apricots are cooked and the syrup reaches a desired consistency, remove from heat.
  • Let it cool down a bit. You can serve it warm or chilled.
  • Garnish with chopped almonds, pistachios, and a dollop of fresh cream or malai on top.