There are 2 windows of time that are best for pruning fruit trees. Most fruit tree growers are well aware of the first timeframe, which is late winter. The benefits of pruning at this time include the ease of seeing the flaws without the leaves in the way and close proximity to the point in the season when a healthy tree will naturally close the wounds made when branches are removed.
The growth stage that is often not as well known is late June/early July. This time period is best used to remove water sprouts and excessive shoot growth that has developed following dormant pruning. Other pruning targets include weak or broken branches that have been injured during spring windstorms, crossing limbs, diseased stems, ones growing closely parallel and stems that compete with the leader, especially in pears and apples.
Summer is a great time to support branches with a heavy fruit load that might not be evident in late March. It’s difficult to know for sure which limbs will be excessively productive versus ones that will produce a light or moderate amount of produce. Various limb supports can be used including bamboo stakes, clothesline rods and pieces of 1” x 1” lumber.
Though it may be tempting to remove all of the defects in a fruit tree’s branch structure, it’s best to limit the majority of the summer pruning cuts to undesirable and excessively vigorous growth, especially in the top and exterior of the tree. Removing too many branches that are older than 2-3 years can result in the production of additional soft, succulent tissue in late summer and fall that may not have time to harden off before the onset of winter. An abundance in this type of growth usually results in significantly reduced flowering/fruiting the following season as well. To further reduce this type of growth, it’s best to complete summer pruning by the end of July.
One final note on a benefit of summer pruning – apple, peach, cherry and many other fruit woods make an excellent wood source for those of us who enjoy smoking beef briskets, ribs and pork butts. After the pruning process, collect the branches, let them dry for a few months, then enjoy the aroma that they impart as you cook your fall feasts.
