Flavortop Nectarine Tree

The Flavortop grows as a full-size tree, reaching 12 to 15 feet tall and 10 to 15 feet wide, and is hardy outdoors in zones 5 through 9. It is best planted in the ground in a sunny, open spot, though it can be kept smaller in a large container or with regular summer pruning if space is tight.

Planting

1. Choose a site in full sun with good air movement and at least 12 to 15 feet of clearance; nectarines need all-day sun to ripen sweet fruit and dry quickly after rain.
2. Provide well-draining soil. Nectarines dislike wet feet, so avoid low spots where water collects, and amend heavy clay with compost.
3. Dig a hole twice as wide as the root ball but no deeper, loosening the sides so roots can spread.
4. Set the tree so the graft union (the swollen knob low on the trunk) sits 2 to 3 inches above the soil line; do not plant too deep.
5. Backfill with native soil, firm gently, and water in thoroughly to settle out air pockets. Spread 2 to 3 inches of mulch over the root zone, keeping it several inches back from the trunk.

Care & maintenance

• Water. Keep the soil evenly moist the first two seasons, roughly an inch a week. Established trees need deep watering during dry spells and especially as fruit sizes up.
• Feed. Apply a balanced fruit-tree fertilizer in early spring as growth begins; avoid heavy late-season nitrogen, which pushes soft growth that won't harden before winter.
• Light & temperature. Full sun is essential. The Flavortop is hardy in zones 5 to 9 and needs a winter chill period to fruit well; in the colder end of its range, plant in a protected spot away from frost pockets.
• Prune. Nectarines fruit on one-year-old wood, so prune annually in late winter to an open-center (vase) shape, removing old, crowded, and dead wood to keep light reaching the fruiting branches.
• Pollinate. The Flavortop is self-fertile, so a single tree will set fruit on its own. A second nearby stone-fruit tree is not required.
• Pests & disease. Watch for peach leaf curl, brown rot, and aphids or peach twig borer. A dormant-season fungicide spray and good sanitation (removing fallen, mummified fruit) prevent most problems.
• Harvest. Fruit ripens from June to August. Pick when the ground color shifts from green to deep yellow and the fruit gives slightly to gentle pressure and pulls free with a light twist.

How does the Flavortop taste, and how is it different from a peach?

It offers rich, sweet-tart yellow flesh with high sugar and a balanced tang, widely rated among the best-eating yellow nectarines. Like all nectarines, it has smooth, fuzz-free skin rather than the fuzzy skin of a peach, but the flesh is just as juicy. As a freestone, the pit separates cleanly from the flesh.

Do I need a second tree to get fruit?

No. The Flavortop is self-fertile, so a single tree will pollinate itself and set a full crop. Planting other stone fruit nearby can support pollinators in the area, but it is not necessary for fruiting.

How soon will it bear fruit?

A young nectarine typically begins bearing within about two to four years of planting, with crops increasing as the tree matures. Keeping it well watered, fed in spring, and properly pruned helps it reach reliable production sooner.

Can I grow it in a cold climate or in a container?

Yes within its range. The Flavortop is hardy in zones 5 through 9, tolerating colder winters than many nectarines. In a large container it can be kept more compact; in the coldest zones, site it in a sheltered, sunny spot away from frost pockets and ensure excellent drainage.

Why is my tree dropping fruit or its leaves are curling and puckered?

Some early fruit drop is natural June drop, the tree's way of thinning itself; thinning the remaining fruit to about 4 to 6 inches apart improves size and reduces stress. Curled, reddened, puckered leaves point to peach leaf curl, a fungal disease best prevented with a dormant-season fungicide spray and by clearing fallen leaves and mummified fruit.

When and how do I harvest, and what can I make with the fruit?

Harvest runs June to August. Pick when the background color turns from green to deep golden-yellow and the fruit yields slightly to gentle pressure, twisting it free rather than pulling. The sweet freestone flesh is excellent fresh, sliced over salads or yogurt, grilled, baked into cobblers and tarts, or made into jam, preserves, and chutney.