It’s the right time of year to start thinning your apricots, peaches, nectarines and plums. (It’s too early for apples and pears in our part of the world yet). You can read all about the basics of thinning here.
It can be hard to figure out how much fruit to pull off. In this thinning short course we include a very handy chart to make sense of all the variables. But apart from the 4 main reasons for doing thinning, it’s also just a great time to get out among your fruit trees. This gives you a chance to notice things like the situation you can see in the photo above.
There’s no thinning to do here. There’s only one apricot at this site, and it has plenty of room to grow during the season.
Cleaning up the crop while you’re thinning
But notice how the diseased flowers and shoots are touching the fruit?
It’s hard to see, but the apricot is attached to the branch on the left hand side of the photo. You’ll notice that it’s touching a diseased part of another branch on the right hand side that is covered with dead flowers. Those flowers are infected with a fungal disease called Blossom blight.
The disease that causes Blossom blight in flowers also causes Brown rot in fruit later in the season. Left alone, this piece of fruit is very likely to develop Brown rot at the spot where the diseased flowers are touching.
If you notice this situation, it’s super important that you remove the diseased twigs.
You can either prune them out (it’s always a great idea to keep your secateurs in your pocket while you’re thinning) or just remove them with your fingers.
Depending on your climate, most peach, nectarine and plum varieties will have finished flowering by mid-spring. Then you you can see whether or not they’re going to have a good crop and get the thinning underway.
Thinning is a crucial job in the lifecycle of your fruit tree. But it’s also a quiet and reflective time to spend a dedicated half hour or so with your tree and have a really good look at what’s going on.