As of this writing, the fruits are now all gone. I grafted this cultivar a couple of years back unto my mature Harcot Apricot tree. The limb is so vigorous and finally got moderate fruit sets this year. It doesn't have any standard descriptions so here's how I would describe it. Sorry guys, no pics, they were so good, we ate them all up before thinking of taking their pics first. Perhaps next year.

The skin color is very pale yellow or light cream. Sometimes with pinkish blush and some golden tones around the petiole. The size is above average for an apricot. The flesh is also light cream colored and definitely this is a white apricot. The flesh is so sweet and tender and the apricot aroma is not that strong, something which I like very much. I sometimes don't like apricots with so strong aroma that they remind me of molasses. The Moniqui is one with just the right amount of aroma. When you taste the flesh, it is so tender and so sweet that you'd swear you are eating Apricot Jelly. This is the sweetest apricot I have eaten so far, from my collections of about 28 types.

Because of its very light color, the birds don't know about it and I got to harvest all of them before any bird has ever taken a peck on the fruits...

I had another visitor, from Seattle Washington, dropped by for a visit and they happen to taste some of this fruit. He is among the first Filipino engineers hired by Boeing. He is growing tropical fruits in his patio greenhouse in Seattle, also grew some citruses too. He went on vacation to Las Vegas and Southern California and swung by to get California Gold Banana pup, Dwarf Brazilian and Zebrina pups, pre-arranged a year go, and in exchange for some Thai guavas, Champaca (Joy perfume tree), and Chinese ultra-dwarf guava.

Regards,

Joe