Fruits· Prunus armeniaca
Apricot is a stone fruit valued for its aromatic, sweet-tart flesh in both fresh and dried forms. It blooms very early in spring, making it vulnerable to late frosts in many temperate regions. Turkey and Uzbekistan are the world's largest producers.
Apricot typically reaches its first harvest about 3 years after planting.
Best soil types: sandy loam, loam, silt loam
pH range: 6.5 - 7 (optimal: 6.8)
Drainage: excellent
Use AI crop disease detection to identify issues early and prevent crop losses.
Apricots bloom 2-3 weeks before peaches; plant on north-facing slopes to delay bloom and reduce frost damage risk.
Thin fruit to 5-7 cm apart when marble-sized; apricots set heavy crops that produce small, unmarketable fruit without thinning.
Dried apricots retain value better than fresh; consider on-farm drying if you lack access to premium fresh-market channels.
Apricot typically takes about 3 years from planting to first harvest. Seeds germinate in about 30 days. The best planting season is winter, early spring.
Apricot grows best in sandy loam, loam, silt loam soil with a pH of 6.5-7. Excellent drainage is required.
Apricot grows best at 20-30°C. Frost tolerance: moderate. Heat tolerance: moderate.
Across 13 countries with grounded data, reported national yields for Apricot range from 1,010 to 15,790 kg/hectare, with a median of 7,880. These are national statistics, not a best-case figure — an individual farm's yield depends on variety, climate, soil and management.
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