Apricot Hornobakh

Strictly indigenous variety of folk selection from Dagestan (Gergibily). Originator — Dagestan Fruit Cultivar Experimental Station (DSOFC). Regionally adapted in the mountain-valley subzone in 1947…

Trees are vigorous, with round-spherical, densely foliated, drooping crowns.

Fruits are small, 20-25 g, round-heart-shaped, main color orange, covered with a dark-red, blurred blush. Skin is thin, shiny, with barely noticeable fuzz. Flesh is orange, fairly firm, semi-fibrous, with strong aroma and pleasant taste. Contains 18% dry matter, 12.19% sugars, 0.72% acids, 31.09 mg/100g ascorbic acid. Stone is small, constituting 4.13% of fruit mass. Kernel is sweet.

Suitable for fresh consumption (4.8 points), compote production (4.6 points), dried fruit production (4.8 points), yield 22%. Fruits store for 6-8 days and are transportable.

Early fruiting variety, begins bearing fruit from 3-4 years. Ripening period: July 10-15. Yield on native soil is regular, up to 200 centners/ha. In highland Dagestan, winter hardiness is good. In mountain valleys, resistant to diseases.

Advantages: on native soil, indispensable for dried fruit production, high ascorbic acid content.

Disadvantages: strictly indigenous variety, small fruits.