Apricot Red-cheeked

Apricot variety Red-cheeked — a mid-early, high-yielding variety developed in 1947 in Ukraine and Crimea. Trees are vigorous, with a spreading crown, reaching up to 4 meters in height. Self-fertile, it develops well even in single planting, entering fruiting 2–3 years after planting. Flowering occurs in April, and leaves emerge after flowering. Fruits ripen in late July, approximately from July 20–23 in Kyiv, with potential to ripen until August. Red-cheeked apricot fruits are large, weighing 40–55 grams, egg-shaped or round-oval with a distinct deep ventral suture. Skin is thin, dense, velvety, golden-orange with a rich, diffuse red blush on the "cheeks". Flesh is light-orange, dense, tender, juicy, with a distinct sweet-sour flavor and strong apricot aroma. Stone is relatively large and easily separates from flesh. Fruits are resistant to splitting and well-suited for transport, retaining freshness for 6–8 days. Red-cheeked apricot possesses valuable nutritional properties: contains sugars (sucrose, glucose), organic acids (malic, citric, tartaric), pectin, vitamins B1, B2, C, and significant amounts of carotene (vitamin A precursor). Dried fruits (apricot kernels) contain three times more vitamin A than fresh ones. Fruits are versatile — suitable for fresh consumption and processing into jams, jellies, compotes, juices with pulp, and candied fruits. The variety has moderate frost and disease resistance, though moniliosis may occur, so preventive treatments are recommended.