This very early, white-fleshed apricot is perhaps the sweetest of all stone fruits, indeed too sweet to conserve in prime condition on the tree or in the kitchen. Fruits are small and round, white with the slightest pink on the shoulder, the flesh colorless and liquescent upon reaching full ripeness: must be eaten immediately. The tree loves high temperatures and performs mightily in interior valleys, is temperamental near the coast. Long grown in glasshouses in Britain, but lost to cultivation when that art of fruit culture became obsolete. This variety survived only at The Arboreum Company. Early June. 800 hours. On 29c.