Apricot Season in California 2026: U-Pick Farms & When to Go

When is apricot season in California?

Apricot season runs from May through June, peaking in late May. It's one of the shortest fruit seasons in the state — most varieties ripen within a tight two-to-three week window per farm. Region matters:

• San Joaquin Valley(Patterson, Merced County, Modesto) — The heart of California's commercial apricot production. The Patterson area bills itself as the apricot capital of the world; most farms here run late May through mid-June.
• Brentwood (Contra Costa County)— The Bay Area's closest apricot source. Several Brentwood farms grow apricots as part of a broader stone-fruit rotation; the u-pick window typically opens in late May and can close within two to three weeks.
• South Bay / Morgan Hill — Mariani Orchards in Morgan Hill offers apricots through their harvest experience. Late May through early June.
• Central Coast (San Luis Obispo) — Slightly later than the valley due to cooler temperatures; June is the main window.
• Southern California (Littlerock, Antelope Valley) — Cherries LA by Tenerelli Orchards grows apricots alongside cherries in the Antelope Valley; June is the typical window.

Apricot u-pick windows close fast — many farms open for just two or three weekends. Follow the farm on Instagram or join their email list before season starts; some sell out within hours of announcing open days.

California apricot varieties worth knowing

Most commercial apricots are grown for firmness and shelf life. U-pick farms often grow older or specialty varieties that taste dramatically different:

• Blenheim (Royal) — The California original, once the standard across Santa Clara Valley orchards. Highly aromatic, deep orange, intensely sweet-tart. Thin skin, soft flesh — too fragile to ship commercially, which is why the only way to really taste one is at a farm stand or u-pick. Some Brentwood and Morgan Hill farms still grow them.
• Tilton — A mid-season commercial variety common in the San Joaquin Valley. Firmer and more acidic than Blenheim; the standard canning apricot.
• Rival — Early-season, bright orange, good for fresh eating. Less commonly found at u-pick but shows up at farm stands.
• Perfection — Large, mild, and sweet with a pale orange-yellow skin. Widely grown in the valley for commercial use.

If you can find a farm that grows Blenheim, go — they're the reason California apricots have a reputation.

U-pick apricot farms by region

Tips for u-pick apricot visits

• Move fast. Apricot season is the shortest of any stone fruit. Once a farm announces open days, those dates often fill or sell out within the first weekend.
• Pick slightly firm. Tree-ripe apricots are golden-orange and yield gently to pressure — but they're fragile. If you're driving more than 20 minutes, pick fruit that gives slightly but isn't soft yet; it'll ripen perfectly on the counter overnight.
• Smell is the best indicator. A ripe apricot is intensely fragrant even from a few inches away. No aroma means it needs more time; heavy, fermented smell means it's past peak.
• Don't refrigerate until ripe. Cold stops ripening and kills the flavor. Counter-ripen first, then move to the fridge to slow down.
• Ask about the variety. If the farm grows Blenheim, prioritize it — the difference in flavor versus a commercial variety is significant.

Frequently asked questions