Romeo Cherry vs Capilano Apricot

Capilano Apricot is a cold-hardy variety known for its sweet, juicy, full-flavored fruit. It produces white to pink blooms in early spring, before the leaves emerge, followed by golden-yellow, freestone apricots. They ripen from mid-July to early August and are well-suited for fresh eating, baking, wine, canning, and preserves.

The Capilano Apricot originated from three trees planted in Edmonton’s Capilano neighbourhood during the 1960s. As they began producing fruit, local fruit enthusiasts took notice and propagated the trees, with the southernmost becoming particularly popular. Though the original trees no longer exist, the Capilano Apricot remains a widely sought-after cold-hardy variety.

Capilano Apricot is generally considered self-pollinating, but planting with another variety for cross-pollination can increase yields.

Note: The early bloom time makes the flowers vulnerable to spring frosts, which can reduce or eliminate the fruit crop

Romeo Cherry is a cold-hardy dwarf sour cherry. The dark red fruit are known for being sweeter than other varieties, often considered one of the sweetest dwarf sour cherries. It is typically highly productive, and the cherries are well suited to fresh eating, baking, and preserves. In the spring, beautiful white flowers cover the branches, adding ornamental value.

Romeo Cherry was developed at the University of Saskatchewan. It is recommended to grow dwarf sour cherries as a shrub rather than a small tree. The shrub form tends to bear fruit earlier and is less susceptible to winterkill.

Sour cherries are self-fertile; however, planting with additional varieties for cross-pollination can increase yields.

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