Apricot Tree Varieties


Ripens around June 20. Large size fruit. Firm texture. Sweet flavor, moderately acidic. Color is yellow to orange with no blush. 


A deep orange-colored apricot. Twice as big as the Castlebrite. The fruit is freestone, with the fruit pit held tightly between the fruit cheeks. The fruit flesh is dense, juicy and finely textured. Potential for fruit cracking—most severe when rainfall occurs during the period immediately before the harvest. Ripens mid to late May.


It ripens approximately 10 days before Tilton and is a heavy producer. It is good for canning, freezing, drying and fresh market. Has exceptional canning characteristics and flavor. Large, highly-colored fruit with firm flesh. The Patterson's uniform ripening pattern makes it well-suited for mechanical harvesting. And, despite its consistently high crop load, the tree resists fruit dropping. A very popular commercial variety. Ripens approximately 6/15.


A distinct variety of apricot tree, characterized by fruit with an unusually large amount of red skin color in the form of a bright red blush. Fruit has good flavor and high eating qualities. Self-compatible flowers which require no cross-pollination. The fruit has firm flesh giving it good handling and shipping qualities.


Royal Blenheim
Yellow to orange-yellow. Fruit is medium-large with an orange flesh that is freestone, juicy and aromatic. Flavor is sweet and sprightly with a firm texture. It is equally valuable for canning, drying or fresh use. Early blooming. Self-fertile. Tree is very productive and can be used as a pollinizer