Harcot Apricot - Prunus armeniaca sp.

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Harcot Apricot - Prunus armeniaca sp. In my opinion, one of the best apricots. Large fruit. Yellow-orange skin. Sweet, juicy, rich flavor. A variety perfectly suited for colder areas - bred in Canada with a frost hardy late bloom. Resists brown rot and perennial canker. Ripens mid-June in Central California. Requires around 700 hours chilling.
Harcot Apricot - Prunus armeniaca sp. In my opinion, one of the best apricots. Large fruit. Yellow-orange skin. Sweet, juicy, rich flavor. A variety perfectly suited for colder areas - bred in Canada with a frost hardy late bloom. Resists brown rot and perennial canker. Ripens mid-June in Central California. Requires around 700 hours chilling.
Harcot Apricot - Prunus armeniaca sp. In my opinion, one of the best apricots. Large fruit. Yellow-orange skin. Sweet, juicy, rich flavor. A variety perfectly suited for colder areas - bred in Canada with a frost hardy late bloom. Resists brown rot and perennial canker. Ripens mid-June in Central California. Requires around 700 hours chilling.
Harcot Apricot - Prunus armeniaca sp. In my opinion, one of the best apricots. Large fruit. Yellow-orange skin. Sweet, juicy, rich flavor. A variety perfectly suited for colder areas - bred in Canada with a frost hardy late bloom. Resists brown rot and perennial canker. Ripens mid-June in Central California. Requires around 700 hours chilling.

Harcot Apricot - Prunus armeniaca sp. New foliage emerges red. In my opinion, one of the best apricots. Large fruit. Yellow-orange skin. Sweet, juicy, rich flavor. A variety perfectly suited for colder areas - bred in Canada with a frost hardy late bloom. Resists brown rot and perennial canker. Ripens mid-June in Central California. Requires around 700 hours chilling.
Harcot Apricot - Prunus armeniaca sp. New foliage emerges red. In my opinion, one of the best apricots. Large fruit. Yellow-orange skin. Sweet, juicy, rich flavor. A variety perfectly suited for colder areas - bred in Canada with a frost hardy late bloom. Resists brown rot and perennial canker. Ripens mid-June in Central California. Requires around 700 hours chilling.