Agriculture Reference
In-Depth Information
Maintenance
Feed the tree in February, before the buds start to break. Gently fork in a little
balanced organic fertiliser, such as comfrey pellets, which will break down with
repeated top watering. For established trees, use a fertiliser that is richer in phos-
phate, such as bonemeal. Repeat this feed every six weeks until the fruits begin
to ripen, and apply 5cm or so of compost from the drip line to 10cm away from
the trunk each May. After this is done you may wish to apply a circle of mulch
over the same area; although this is not essential, it cuts down moisture loss and
reduces any associated stress. Chunky bark is ideal because it does not attract
too many slugs, but anything will do - even paving slabs.
Apricots are pruned like plums, and this is best done around May. Whatever
growing form you have chosen, fan-trained or free-standing, aim to build up a
nicely spaced framework of primary branches, from which the fruit-bearing lat-
erals will appear. Apricots produce fruit mainly on second-year wood, so don't
prune the tree back too hard. Once the tree's framework is established subse-
quent pruning is light, aimed at producing an even spacing of a few new shoots
each year. Eventually some branches begin to lose vigour, and these should be
removed close to the trunk in favour of new growth.
Apricots are self-fertile but if you don't see flying insects in the tunnel when the
flowers open, hand-pollinate as many as you can with a soft brush. If the crop
looks heavy, thin the fruits when they are the size of hazelnuts, beginning by
removing any that are small or crowded. Aim for around 7cm between fruits.
Harvesting and storage
Apricots reach their full colour and stop swelling several days before they are
truly ripe, so resist the urge to pick early; if there isn't an intense apricot flavour,
wait! Fruit for jam-making or cooking, however, should be taken while they are
still quite firm. The fruit is easily damaged, so make sure that you grasp the stalk
when picking and handle them carefully. Undamaged fruit will store for several
weeks in a cool place, in a box lined with soft paper.
Should you have more than you need, apricots can be dried: simply halve them,
remove the stone, and slice if you wish. Naturally dried apricots darken quite a bit
but have an excellent flavour eaten as they are, or soaked in an equal amount of
warm water for 15 minutes to soften them. Freezing is also an option, but since the
skins toughen it is better to remove them by plunging the whole fruit into boiling
water for 15 seconds, or until the skins loosen. Transfer the fruit into cold water
for a few moments, then slip the skin off before halving and pitting. Mix the fruit
with honey thinned with warm water and a dash of lemon juice before freezing.
