Apricot: varieties. Description of varieties of apricots (photo). The best varieties

Apricot: varieties. Description of varieties of apricots (photo). The best varieties
Apricot: varieties. Description of varieties of apricots (photo). The best varieties

Every gardener dreams of growing this tasty and he althy fruit. What is worth eating juicy and ripe fruits from your own garden, not to mention various compotes and jams made from apricots? This fruit will bring you undoubted benefits, so every self-respecting gardener will definitely plant a couple of apricot varieties near his house or in his summer cottage. But how to choose the variety that you need, and not get bitter and sour fruits as a result? This article will tell about it. In it you will learn not only about what varieties of apricots are, but also about what they are intended for. Since apricot, which is not very tasty and hard at first glance, can turn out to be wonderful and fragrant in canned form, in the form of jam or compote. A sweet and honey apricot will be completely unsuitable for these purposes.

Apricot: varieties, description

This article will describe in detail the appearance and size of the apricot, the approximate ripening time, indicate what year the fruiting occurs and what it is intended for. Some descriptions will indicate in which area it takes root best, and mention some of the individual characteristics of each variety.Some recommendations can be very useful for those who are going to grow apricots in the northern regions of our country. But remember that any apricot is very tender and, unlike cherry plum and plum, is susceptible to many diseases, therefore it requires special care and respect.

Apricots grown in the Moscow region

Apricot varieties for the Moscow region are bred for a cold climate, therefore they are very frost-resistant, however, when they are grown in these areas, there are some subtleties that are described in special literature. The best varieties of apricot for the Moscow region are described below.

  1. Apricot Triumph northern. This is a rather large fruit of a slightly elongated shape with a large bone, which is easily separated from the pulp. It is valued not only for its great resistance to frost, but also for its sweet taste with honey and almond notes. The content of the stone is sweet, reminiscent of the taste of sweet almonds. There are even cases of fake almonds with seeds of this particular apricot variety. Its flowering is early, characterized by large and beautiful flowers. The fruits ripen in mid-summer and are distinguished by a dense, slightly sour skin, under which there is a sweet pulp. This variety is suitable not only for eating raw, but also for making various jams and preserves. In canned form, its fruits do not boil soft and are very tasty. Therefore, the Northern Triumph apricot is suitable for all housewives who are not only not averse to eating delicious fruits, but also making a pie, jam or compote from them, which is so pleasant to drink.summer.

  2. Apricot Iceberg. Its fruits are distinguished by softness, sweetness and the complete absence of a sour taste. They are very fragrant and suitable not only for jam, but also for the preparation of various juices and compotes. It does not differ in the beauty of flowering, the fruits ripen in early August. The tree begins to bear fruit in the third or fourth year after grafting.

  3. Apricot Aquarius. A relative of the famous Lel variety, only with its own characteristics. Differs in large and fleshy fruits with a large seam and a pronounced blush. Ripe fruits may be yellowish-orange in color with a pronounced honey tint. They taste sweet and sour without pronounced sourness. The apricot of the Aquarius variety has a late ripening (in the last decade of August), and its fruits are excellent not only for eating directly from the tree, but also for all types of preservation. True, it is stored for a short time, it quickly darkens. They are distinguished by very beautiful pinkish fruits, which always have a delicate blush from barely noticeable to pronounced, such varieties of apricot (the photo confirms this).

    Apricot varieties for the Moscow region
  4. Apricot Orlovchanin. Descendant of the Triumph of the North. It is a bit similar to the Red-cheeked apricot variety, but only the shape of its fruits is not round, but elongated. Apricots of this variety are distinguished by pronounced sourness, firmness and are excellent for compotes.

  5. Apricot Red-cheeked. A very popular and inexpensive apricot, which is valued throughout Russia, and since it is unpretentious and frost-resistant, it can be calleda favorite of many homeowners. It takes root well not only in the northern, but also in the southern climate, which is why the Red-cheeked apricot is so common among gardeners. It is distinguished by large rounded fruits with a pronounced blush, for which the variety got its name. It blooms much later than others, but the fruits ripen already in July and are distinguished by a sweet and sour taste and a pronounced bright apricot aroma. The stone can be eaten, it is not bitter, and the fruits are suitable for compotes and jams. By the way, canned Red-cheeked apricots retain their summer aroma even in a jar, and for this they are loved. Red-cheeked and related ones are the best varieties of apricot for the Moscow region. They are suitable not only for the northern regions of our country, but also for the southern ones. It’s just that they are frost-resistant, which is why they are so valued in the northern cities of Russia. These are really the best apricot varieties for our country.

Apricots grown in Ukraine

  1. Pineapple. It is also called Shalah apricot. It is characterized by large, elongated, pale yellow fruits, and is often seen on store shelves, especially those selling imported southern fruits. Apricot variety Pineapple is valued for its high resistance to pests and diseases, as well as for its sweetish taste reminiscent of pineapple. Its fruits are easily recognizable on the shelves: they are slightly larger than usual, bumpy and stand out among others with a characteristic pale yellow tint, reminiscent of the color of a slice of pineapple. Its bone is long, like that of zherdella, but not bitter and very tasty. Therefore, the apricot Shalahvery fond of not only in Ukraine, but also in other countries where it grows.

  2. Apricot Melitopol early. This variety was once bred in Ukraine and still does not leave anyone indifferent. The best varieties of apricot, which are listed in encyclopedias, include this one as one of the most worthy. Firstly, it is very unpretentious and does not require special care or frequent watering. Secondly, its fruits are very tasty, with a thin skin and a honey aroma that will not leave indifferent anyone who has tried it at least once in their life. It is more suitable for eating raw than for harvesting, although jam from it turns out to be very tasty and fragrant. Delicate apricot Melitopol early boils very easily. For this reason, experienced housewives recommend mixing fruits (for example, with plums or apples). However, in terms of taste, the best apricot variety in Ukraine is hard to find.

  3. Columnar apricot Starry. It is ideal for growing not only in the summer cottage, but also in the garden or near the house, as it takes up very little space and is unpretentious in care. In addition, it bears fruit already in the third year of growth, while giving very tasty and sweet fruits. This columnar apricot is pest resistant, low maintenance and takes up little space on your yard.
  4. Apricot Black velvet. Its fruits are much smaller than usual, but they are much more aromatic than other varieties. Its habitat is the south of Russia, the territory of the Crimea and Ukraine. It is very resistant to drought and to many pests, since the variety was born as a result ofcrossing with cherry plum, which is highly resistant to various pests and diseases. The Black Velvet fruits ripen at the end of July and have a bright and slightly tart aroma, reminiscent of a cross between plum and honey apricot. Its flesh is yellow, with a pinkish tint closer to the middle of the fruit. The stone is small and slightly elongated, slightly bitter in taste. This variety was created for canning, so it is recommended to use it not in its raw form, but in the form of jam, compote or canned. Jam made from black apricot is distinguished by its beautiful color, bright characteristic aroma and delicate taste, which is not found even in mixed jam from apricot, cherry plum and plums. Apricot Black Velvet is very resistant to frost, but experts do not advise growing it in cold regions, as the tree may not produce full-fledged fruits or even become barren, although in the southern regions it gives a good harvest. Apricot varieties in Ukraine are diverse, but Black Velvet is rightfully considered the best.
apricot varieties

Other varieties for different regions of Russia. Apricot Le-32/76 Betinka

A rare Czech variety of deep pink apricot with soft orange flesh. It has an unusual taste and bright aroma. Its flesh is bright orange, very dense and fleshy. Jam from such an apricot has a bright aroma and unusual taste that will delight not only gourmets, but also all sweet teeth. Its fruits ripen in mid-summer. This variety is distinguished byfrost resistance and resistance to various diseases, as well as high fertility.

Apricot Melitopol early

Apricot Lejuna

Another variety of Czech pink apricot with characteristic large oval fruits with a bright pink blush that can range from carrot-orange to bright red-pink. Its fruits ripen by the beginning of August and are distinguished by a pronounced sweet taste with a hint of honey. Like the previous variety, it is very resistant to frost and various pests. The fruits can be stored for a long time and do not spoil, so it is suitable for commercial purposes. In addition, this apricot is very prolific.

Apricot varieties photo

Apricot Aurora

One of the early varieties, the fruits of which ripen at the end of June. This variety is very prolific, and the fruits themselves are very large, round, beautiful orange. They are distinguished by their sweet taste and rich apricot aroma, which is preserved even after heat treatment in compote or jam. But it is best not to harvest them for future use, but to eat them without processing, as this very early variety will delight you with sweet fruits already at the end of June.

Varieties of apricot in Ukraine

Apricot honey variety

It got its name due to its pronounced sweet taste with a hint of honey. Even the appearance of the fruits of this variety indicates the content. It is distinguished by large oval fruits of a rich golden-orange hue, sometimes with a slight reddish blush. Likemany southern varieties, it is very prolific, and new fruits appear in late July-early August. Its flesh is very soft and easily separated from the stone. The fruits of such an apricot are very soft, and therefore not always suitable for heat treatment and conservation. In addition, this variety does not tolerate transportation well, so it is not suitable for commercial purposes. It is best to just harvest and enjoy the taste of honey apricot or bake pies stuffed with the fruits of this beautiful tree during fruiting.

apricot variety description

Ahrori apricot

Very tasty variety with large, sweet, fleshy fruits of a bright pinkish-orange hue. This Asian variety is the earliest of all apricot species that exist at all. Its main advantage is high resistance to frost, and the disadvantage is that its fruits do not hold well on legs and crumble. But those who planted it near their home will be very pleased with the result. Indeed, it is difficult to break away from sweet orange fruits with red specks on the side of the blush. But he feels best in the southern regions and countries with a subtropical climate. This variety is difficult to transport, so it is not advised to use it commercially, as its fruits quickly become soft and spoil. But on the other hand, they make a very tasty and fragrant jam, although it is not recommended to use it for compote, as the fruits quickly become soft and boil soft.

red-cheeked apricot variety

Canninglate apricot

It ripens late and is ideal for all types of preservation. Its fruits are very large, with a pronounced seam, an elongated shape resembling an egg. Its pulp is quite fleshy with a pronounced sour taste, the contents of the stone are sweet. This variety is not very suitable for eating raw, but it makes excellent dishes: pastry stuffing, preserves, jams and canned apricots, which can be enjoyed with pleasure in the cold season. Its yield is average, as is resistance to frost and various pests.

Homestead apricot

Distinguished by late flowering and bright golden-yellow round fruits. It is suitable not only for eating raw, but also for various preparations: preserves, jams and fillings for baking. But it is best suited for various homemade juices and syrups, which are not only delicious, but also very nutritious. It differs from other varieties, juices from which may not be nutritious due to not very juicy or hard pulp. Homestead apricot can also be consumed raw, as it is very juicy and sweet. However, it is better to choose other varieties for drying. This species differs from others in its increased resistance to frost. The fruit ripening time for central Russia and more northern regions is the beginning and middle of August.

Pineapple Tsyurupinsky apricot

Unlike the variety Pineapple (Shalakh), Pineapple Tsyurupinsky apricot has softer flesh, pronounced taste and indescribable aroma. It bloomslate, but the first fruits appear already in mid-July, sometimes in early August. The tree itself begins to bear fruit already in the third year of ripening. The fruits of this type of Pineapple Apricot are orange, without blush, rounded, but not very large. The pulp is very sweet, fragrant, slightly reminiscent of pineapple, medium firm and juicy. The bone is sweet. This variety is not very resistant to various diseases and pests, but it is highly resistant to frost and even severe frosts. More suitable for preservation than for eating raw, as well as for various pastry fillings, jams, compotes and preserves. Best of all takes root in various regions of Ukraine, in the south, as well as in the middle zone of our country. Its yield is average, but many gardeners love it for its lack of sour and bitter taste, as well as for the original notes of sweet pineapple.

In this article, we examined the most popular varieties of apricots, which are traditionally grown by gardeners in the Russian Federation, as well as in the vastness of Ukraine. We hope that this review will be useful and interesting for you.

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