Fruit Tree Planner

Goldcot is lightly sweet with a definite tart edge, with juicy flesh with moderate firmness and medium fruit. In this group, this brings more acidity and bite than most of the others shown. Choose it for fresh eating, jam, drying, and cold-climate apricot plantings, but skip it if you want the largest, mildest dessert apricot straight from the tree. It usually ripens around late July to early August, earlier than most of the others shown.

Harcot is sweet with just enough acidity to stay lively, with firm, dense flesh and large fruit. In this group, it is one of the firmest choices, so it handles baking, slicing, or holding its shape better. Choose it for fresh eating, jam, and disease-resistant backyard apricot harvests, but skip it if you want growers in the driest climates who want the richest heritage apricot character. It usually ripens around late July to early August, earlier than most of the others shown.

Hargrand is very sweet with low acidity, with juicy flesh with moderate firmness and very large fruit. In this group, it gives some of the largest fruit and feels more substantial than most of the others shown. Choose it for fresh eating and the biggest, finest-quality apricots, but skip it if you want drying or heavy preserving work where smaller firmer fruit is easier to handle. It usually ripens around late July to early August, earlier than most of the others shown.

Moorpark is sweet with light acidity and aromatic lift, with soft, juicy flesh and large fruit. In this group, this is one of the richest-tasting options. Choose it for fresh eating, drying, and classic heritage apricot flavor, but skip it if you want disease-prone climates or cold orchards where Moorpark struggles with reliability. It usually ripens around mid August, later than most of the others shown.

Perfection is sweet with just enough acidity to stay lively, with juicy flesh with moderate firmness and large fruit. In this group, it is one of the earliest ripening choices. Choose it for fresh eating and a large, mild all-purpose apricot, but skip it if you want the most intense, complex heritage apricot flavor. It usually ripens around late July to early August, earlier than most of the others shown.

Rival is sweet with just enough acidity to stay lively, with firm, dense flesh and large fruit. In this group, it is one of the firmest choices, so it handles baking, slicing, or holding its shape better. Choose it for fresh eating, canning, and all-purpose home apricot orchards, but skip it if you want the richest heritage flavor or who need the coldest-climate reliability. It usually ripens around late July to early August, earlier than most of the others shown.

Tilton is lightly sweet with a definite tart edge, with firm, dense flesh and medium fruit. In this group, this brings more acidity and bite than most of the others shown. Choose it for drying, jam, canning, and a versatile kitchen apricot, but skip it if you want fresh eating where you want a mild, very sweet dessert apricot right off the tree. It usually ripens around mid August, later than most of the others shown.

Blenheim is sweet with just enough acidity to stay lively, with soft, juicy flesh and medium fruit. In this group, it is one of the softer, juicier choices, so it leans more toward fresh eating than long holding. Choose it for fresh eating, jam, drying, and early stone-fruit harvests, but skip it if you want very firm shipping fruit or the latest summer harvest slot. It usually ripens around late July to early August, earlier than most of the others shown.

Harlayne is sweet with just enough acidity to stay lively, with firm, dense flesh and medium fruit. In this group, it is one of the firmest choices, so it handles baking, slicing, or holding its shape better. Choose it for cold-climate orchards and dependable all-purpose apricot harvests, but skip it if you want the very largest or most aromatic heritage apricot. It usually ripens around late July to early August, earlier than most of the others shown.