How to grow apricot
Overview
Apricot (Prunus armeniaca) is a deciduous stone fruit tree grown for its spring blossom and summer harvest. It requires winter chill to set fruit and benefits from an open vase shape for light and airflow.
Varieties
- Moorpark — Large, rich-flavoured apricot; reliable in cool and temperate zones.
- Trevatt — Popular in Australia; heavy cropper with sweet, firm fruit.
- Blenheim — Classic English variety; excellent for drying and jam.
- Farmingdale — Early-ripening; suited to temperate and Mediterranean climates.
Soil Preparation
Apricot prefers slightly acidic to neutral soil (pH 6.0–7.0) with good drainage. Before planting, dig in well-rotted manure or compost at 2:1 soil ratio. Avoid heavy clay; if present, plant on a mound.
Growing Guide
Plant apricot in full sun with well-drained soil, spacing trees 4–5 m apart. Dig a hole twice the root ball width, backfill with compost, and water deeply. Mulch around the base but keep it off the trunk. Stake young trees for the first year.
Sowing
Apricot is usually grown from grafted nursery trees, not seed. Seed-grown trees take 3–5 years to fruit and may not match the parent. If sowing, stratify seeds in damp sand in the fridge for 6–8 weeks, then sow 2 cm deep in autumn.
Care
Feed apricot in early spring with a balanced fruit-tree fertiliser (10-10-10). Prune in winter to an open vase shape, removing crossing branches. Thin fruit to 5–8 cm apart after natural drop to improve size and reduce branch breakage.
Companion Planting
Plant chives, garlic, or marigolds near apricot to deter aphids. Avoid planting under the canopy with heavy feeders like tomatoes or potatoes that compete for nutrients and water.
Common Pests & Risks
Brown rot (Monilinia) causes blossom blight and fruit rot—remove mummies and spray with copper in winter. Fruit fly stings fruit with larvae; use eco-lure traps. Birds peck ripening fruit; net the tree.
Harvesting
Harvest apricots when the fruit turns from green to yellow-orange and softens slightly at the stem end. Pick by hand with a gentle twist; fruit that drops is overripe. Use within a few days or refrigerate.
In the Kitchen
Apricots are best eaten fresh or dried. For jam, use underripe fruit for pectin. Stone fruit can be frozen halved; pit in advance. Apricot kernels are toxic raw—do not eat.
Troubleshooting
Blossom drop: caused by late frost or poor pollination—plant a second variety nearby. Split fruit: from uneven watering after dry spell—mulch and water consistently. Gummosis: oozing sap from trunk—often due to borer or wound; prune out damaged wood. Yellow leaves: iron deficiency in alkaline soil—apply chelated iron. Brown rot on fruit: remove all mummies and spray with copper in winter.