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A Burbank Improved Apricot

This picture suggests the qualities of this improved apricot, notably its succulent and juicy flesh, and the relatively free stone. It is to be observed, however, that the stone is still larger than is to be desired. The color of the exterior of the fruit is not important, because the apricot is almost altogether used for drying. With fruits marketed in the fresh state, the color is an important item, many people buying fruit quite as much for its appearance as for its taste.

A Burbank Improved Apricot

This image is from: Luther Burbank: his methods and discoveries and their practical application. Volume 4 Chapter 8