How to Grow Apricot

Apricot

Prunus armeniaca

fruit

Apricot is a small to medium-sized stone fruit tree that produces sweet, golden-orange fruits prized for fresh eating and preserves. Trees are deciduous and bloom in early spring with fragrant white to pale pink flowers before leafing out. They're relatively compact and suitable for home gardens, reaching 20-30 feet at maturity.

Looking for a specific variety?

Blenheim Moorpark Royal Chinese Goldrich Harcot

Growing Conditions

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Sun: Full sun, 6-8 hours daily minimum; 8+ hours preferred for best fruit production

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Water: Moderate and consistent watering; 1-1.5 inches per week during growing season. Reduce watering once established. Keep soil moist but not waterlogged. Deep watering every 7-10 days during drought.

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Spacing: 240 inches

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Days to maturity: 2-3 years to first fruit; full productivity at 4-5 years

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Planting depth: Plant bare-root or container trees at same depth as nursery pot; graft union should be 1-2 inches above soil

Soil

Type: Well-draining sandy loam to loamy soil

pH: 6.0-7.5

Amendments:

Compost at planting Aged manure for soil enrichment Perlite or sand for heavy clay soils

Growing Zones

Find your zone →

Thrives in zones 5-8, with cold-hardy varieties suitable for zone 4 and heat-tolerant types for zone 9

4a 4b 5a 5b 6a 6b 7a 7b 8a 8b 9a

Growth Stages

Dormant/Establishment

1 year

Newly planted trees appear bare or with minimal foliage; root system establishing.

Water regularly during first year. Stake for wind protection if needed. Avoid fertilizing for first year.

Early Spring Bloom

2-3 weeks

Trees produce abundant white to pale pink flowers in clusters before leaves emerge.

Monitor for late frost damage (devastating to fruit set). Ensure good air circulation to reduce frost pocket effect. Protect young trees with frost cloth if hard freeze threatens.

Leafing and Vegetative Growth

4-6 weeks

Leaves emerge and expand; small developing fruits are visible after successful pollination.

Thin fruits to 2-3 inches apart (4 inches for larger varieties) when marble-sized. Apply slow-release fertilizer. Monitor for pests.

Fruit Development and Ripening

6-8 weeks

Fruits grow and change from green to golden-yellow or orange, softening and developing sugar.

Water consistently for even ripening. Reduce nitrogen fertilizer to avoid excessive foliage. Provide irrigation during dry spells.

Harvest

2-4 weeks (harvest window)

Fruits are fully colored, fragrant, and yield slightly to gentle pressure.

Pick fruit when fully ripe for best flavor (tree-ripened). Harvest every 2-3 days when ripe. Prune immediately after harvest to prepare for next year.

Companion Planting

Plan your garden →

Plant with:

Basil Chives Garlic Onions Borage Nasturtiums Marigolds

Avoid planting near:

Fennel Black walnut Other stone fruits (unless different chill-hour requirements) Dense shade trees

Common Pests

Remove fallen fruit daily; apply spinosad or kaolin spray during early fruit development; trunk barriers; parasitic wasps
Pheromone traps; spinosad spray on new growth; remove infested twigs; winter tree cleanup
Dormant oil spray in late winter; horticultural oil in summer; prune heavily infested branches
Strong water spray to dislodge; neem oil; predatory mites; increase humidity
Remove infected fruits immediately; improve air circulation through pruning; fungicide sprays at bloom and fruit development
Copper fungicide in spring; prune infected branches; improve drainage; avoid overhead watering

Uses

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Fresh fruit and preserves

Culinary

Apricots are delicious eaten fresh, with a perfect balance of sweetness and tartness. They're also excellent for jams, preserves, dried fruit, and desserts like pies, tarts, and compotes. [source]

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Dried apricots

Culinary

Apricots dry exceptionally well, developing concentrated sweetness and a chewy texture. Dried apricots are widely available commercially and store for months without refrigeration. [source]

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Vitamin A and mineral source

Medicinal

Apricots are rich in beta-carotene (vitamin A precursor), fiber, potassium, and antioxidants that support eye health, digestion, and overall wellness. Both fresh and dried apricots provide significant nutritional benefits. [source]

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Apricot kernel oil

Household

Apricot kernel oil, extracted from seeds within the pit, is used in cosmetics, skincare products, and some traditional medicines. It has a light texture and mild fragrance. [source]

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Wildlife food source

Wildlife

Apricot trees provide nectar for pollinators and fruit for birds and wildlife when not harvested. Trees support ecological diversity in gardens. [source]

This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.

Harvest Tips

Harvest fruits when fully colored and fragrant, yielding slightly to pressure—typically late June to early August depending on variety and climate. Tree-ripened fruit (ripened on the tree) has superior flavor to fruit picked early. Harvest every 2-3 days when ripe. For storage, pick slightly underripe fruit and ripen at room temperature. Ripe apricots store 3-5 days refrigerated or can be frozen, dried, or made into preserves.

Fun Facts

🌱 Apricots are one of the earliest domesticated fruits, originating in China over 4,000 years ago and spreading westward via the Silk Road.
🌱 The apricot pit contains an almond-like kernel that can be eaten in moderation; however, it contains amygdalin which metabolizes to cyanide, so consumption in large quantities is dangerous.
🌱 Most apricots require 600-1,000 chill hours (hours below 45°F) during winter to break dormancy and bloom properly; some low-chill varieties were developed for warmer climates.

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