Chinese Apricot (aka Mormon Apricot) - Prunus armeniaca sp.

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Chinese Apricot (also known as Mormon Apricot) - Prunus armeniaca sp. Beautiful golden fruit and flavorful flesh. Medium sized. Sweet edible pit. Heavy bearer. Frost resistant & very cold hardy. Ripens late June to early July. 700 hours chilling required.
Chinese Apricot (also known as Mormon Apricot) - Prunus armeniaca sp. Beautiful golden fruit and flavorful flesh. Medium sized. Sweet edible pit. Heavy bearer. Frost resistant & very cold hardy. Ripens late June to early July. 700 hours chilling required.
Chinese Apricot (also known as Mormon Apricot) - Prunus armeniaca sp. Beautiful golden fruit and flavorful flesh. Medium sized. Sweet edible pit. Heavy bearer. Frost resistant & very cold hardy. Ripens late June to early July. 700 hours chilling required.
Chinese Apricot (also known as Mormon Apricot) - Prunus armeniaca sp. Beautiful golden fruit and flavorful flesh. Medium sized. Sweet edible pit. Heavy bearer. Frost resistant & very cold hardy. Ripens late June to early July. 700 hours chilling required.

Chinese Apricot (also known as Mormon Apricot) - Prunus armeniaca sp. Beautiful golden fruit and flavorful flesh. Medium sized. Sweet edible pit. Heavy bearer. Frost resistant & very cold hardy. Ripens late June to early July. 700 hours chilling required.
Chinese Apricot (also known as Mormon Apricot) - Prunus armeniaca sp. Beautiful golden fruit and flavorful flesh. Medium sized. Sweet edible pit. Heavy bearer. Frost resistant & very cold hardy. Ripens late June to early July. 700 hours chilling required.
Chinese Apricot (also known as Mormon Apricot) - Prunus armeniaca sp. Beautiful golden fruit and flavorful flesh. Medium sized. Sweet edible pit. Heavy bearer. Frost resistant & very cold hardy. Ripens late June to early July. 700 hours chilling required.
Chinese Apricot (also known as Mormon Apricot) - Prunus armeniaca sp. Beautiful golden fruit and flavorful flesh. Medium sized. Sweet edible pit. Heavy bearer. Frost resistant & very cold hardy. Ripens late June to early July. 700 hours chilling required.
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