Description: The 'Katy' apricot tree is a deciduous fruit tree that produces medium-sized apricots with a golden-orange skin and a rich, sweet flavor. The fruit is typically round to slightly oblong in shape, with a smooth texture and firm flesh. 'Katy' apricots are prized for their excellent taste, which is both sweet and tangy, making them ideal for fresh eating, canning, and baking.

Size: 'Katy' apricot trees are generally compact and relatively small compared to some other fruit trees, making them suitable for smaller gardens and landscapes. At maturity, they typically reach heights of around 10 to 15 feet (3 to 4.5 meters) with a similar spread. The tree has an attractive growth habit with dense foliage, and it may produce a profusion of white or pink blossoms in spring.

Growing Zones: The 'Katy' apricot tree is well-suited to USDA hardiness zones 6 through 9. These zones encompass a range of temperate climates with mild winters and warm summers. 'Katy' apricots require a certain amount of winter chilling hours to set fruit properly, making them best suited for regions with sufficient winter cold.

Soil and Sun Requirements: Like most fruit trees, 'Katy' apricot trees prefer well-drained soil with good fertility and a pH level between 6.0 and 7.5. They also require full sun exposure, meaning they should receive at least six to eight hours of direct sunlight per day. Adequate air circulation around the tree is important for minimizing the risk of fungal diseases.

Pruning and Maintenance: Proper pruning is important for maintaining the health, shape, and productivity of 'Katy' apricot trees. Pruning should be done in late winter or early spring while the tree is still dormant. This helps promote strong, well-spaced branches and encourages fruit production. Regular irrigation, especially during dry periods and when fruit is developing, is also important for optimal tree health and fruit quality.

Pest and Disease Resistance: While 'Katy' apricot trees are generally relatively resistant to pests and diseases, they may still be susceptible to common apricot ailments such as aphids, scale insects, brown rot, and bacterial canker. Regular monitoring and appropriate pest and disease management practices can help mitigate these issues.

Harvesting: 'Katy' apricots typically ripen in mid to late summer, depending on local climate conditions. The fruit should be harvested when fully ripe but still firm to the touch, with a rich orange color and a slight softness. Apricots can be enjoyed fresh, used in cooking and baking, or preserved by canning or drying.