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  • HOW TO ORDER
  2. Agriculture & Horticulture
  3. Fruit Trees
  4. Apricots

Blenheim Apricot - Prunus armeniaca sp.

These photo galleries have been provided to allow Nurseries and other plant enthusiasts to obtain quality photos for your websites and printed publications. Only you know the look and feel you want to obtain, so it is best that you select the photos that work best for your application as opposed to a L.E. Cooke Co staff person choosing for you. Select the photo, click on “Add to Cart” then select “Downloads”. There is a nominal cost for the file to support this website.
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  • Blenheim Apricot, Royal Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

    Blenheim Apricot, Royal Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

  • Blenheim Apricot, Royal Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

    Blenheim Apricot, Royal Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

  • Blenheim Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

    Blenheim Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

  • Blenheim Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

    Blenheim Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

  • Blenheim Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

    Blenheim Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

  • Blenheim Apricot, Royal Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

    Blenheim Apricot, Royal Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

  • Blenheim Apricot, Royal Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

    Blenheim Apricot, Royal Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

  • Blenheim Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

    Blenheim Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

  • Blenheim Apricot, Royal Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

    Blenheim Apricot, Royal Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

  • Blenheim Apricot, Royal Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

    Blenheim Apricot, Royal Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

  • Blenheim Apricot, Royal Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

    Blenheim Apricot, Royal Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

  • Blenheim Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

    Blenheim Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

  • Blenheim Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

    Blenheim Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

  • Blenheim Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

    Blenheim Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.

  • 20120703-_DSD3441

    20120703-_DSD3441

  • 20120703-_DSD3415

    20120703-_DSD3415

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    Blenheim Apricot (Prunus armeniaca sp.) Extremely popular. Medium to large. Skin soft yellow with orange cheek. Flesh pale orange, juicy; flavor delicious. Equally valuable for canning and drying. Ripens: Late June to Early July. 400-500 hour chilling required.
    20120703-_DSD3441.jpg
    20120703-_DSD3415.jpg