Apricot Red-cheeked

Seedling of unknown origin. Originator — Nikitsky Botanical Garden (Ukraine). Introduced into the State Register for the North Caucasus region in 1947.

A strongly-growing tree with a round, spreading, sparse crown.

Fruits of medium to large size (40 g, up to 52 g), slightly flattened, egg-shaped, not compressed on the sides, with a deep ventral seam at the base, main color golden-orange with a beautiful, diffuse blush. Skin is downy, fairly thin, but dense. Flesh is light-orange, with a slightly sour-sweet, distinctive apricot aroma. Contains 13.70% dry matter, 9.72% sugars, 1.37% acids, 13.7 mg/100g ascorbic acid. Stone is free, fairly large, making up 6.30% of fruit mass, easily separates from flesh. Kernel is sweet.

Suitable for fresh consumption (4.6 points), compote making (4.6 points), dried fruit production (3.8 points). Fruits store for 6-8 days and are transportable.

Early-bearing variety, begins fruiting from 3-4 years. Ripening period is July 20-23. Annual yield, from 1984 to 2000, averaged 65.5 centners/ha (in Buynaksk, in some years maximum — 179 centners/ha).

Good winter hardiness. Disease-resistant (1-2 points).

Advantages: hardiness, adaptability, high productivity, self-fertility.

Disadvantages: under poor care and insufficient soil moisture, fruits become smaller and yield is irregular.