The fruit trees below need a certain number of ‘chill’ hours for them to bear fruit. There are different formulas for calculating chill hours but simply put, chill hours are defined as the hours that a fruit tree needs to be exposed to temperatures between 32-45 degrees F.
Apples
Anna – 100 Chill Hours
Dorsett Golden – 100-250 Chill Hours
Granny Smith – 300-400 Chill Hours
Fuji – 300-400 Chill Hours
Gala – 400 -500 Chill Hours
Apricots
Blenheim – 400-500 Chill Hours
Gold Kist – 300 Chill Hours
Katy – 200-300 Chill Hours
Nectarines
Desert Delight – 100-200 Chill Hours
Fantasia – 400-500 Chill Hours
Goldmine – 400 Chill Hours
Panamint – 250 Chill Hours
Snow Queen – 250-300 Chill Hours
Peaches
Babcock – 200-300 Chill Hours
Bonita – 100-200 Chill Hours
Desert Gold – 100-200 Chill Hours
Florida Prince – 100-150 Chill Hours
Red Baron - 250-300 Chill Hours
Santa Barbara – 150-250 Chill Hours
Pears
Comice - 600 Chill Hours
Kieffer – 200-300 Chill Hours
Seckel (Sugar) – 500 Chill Hours
Asian Pears
20th Century – 300-400 Chill Hours
Shinseiki – 250-300 Chill Hours
Plums
Beauty – 250 Chill Hours
Burgundy – 150-300 Chill Hours
Green Gage – 150-300 Chill Hours
Mariposa – 250 Chill Hours
Methley – 250 Chill Hours
Santa Rosa – 300 Chill Hours
Satsuma – 300 Chill Hours
