How to Pick Apricots: Ripeness, Technique & Storage
June 11, 2026 · 5 min read
Apricot season in California lasts about three weeks. The window at any individual farm is shorter. Once you're there, the fruit goes from perfect to overripe in a matter of days. Here's how to make the most of a narrow season.
How to tell if an apricot is ripe
Apricots are one of the more honest stone fruits — they read ripe fairly clearly once you know what to look for. The main trap is impatience: apricots that look golden and smell great can still be pithy and underdeveloped inside if they haven't had enough time.
- Deep golden-orange color:A ripe apricot is a warm, saturated orange-gold. Pale yellow or greenish skin means it needs more time. The sun-exposed cheek is often a deeper orange-red blush — that's fine, but check that the rest of the skin is golden, not pale.
- Fragrance: A ripe apricot has a strong, floral, apricot-jam fragrance from a foot away. Underripe apricots smell like almost nothing. Fragrance is the single best indicator for apricots.
- Gentle give:Press near the stem end. A ripe apricot yields slightly — not mushy, but definitely not firm. Very firm apricots are not ready and don't ripen well off the tree.
- Ease of release: Twists off cleanly with minimal force. Resistance means underripe.
Blenheim (Royal) apricots — the historic California variety grown in Brentwood and Morgan Hill — are intensely aromatic, sweet-tart, and so fragile they've nearly disappeared from commercial farming. They don't ship; the only way to eat a truly ripe Blenheim is at the farm. If a farm lists Blenheims open, go that week — the window is 7–10 days.
Picking technique
Cup from below, twist upward gently. Apricots are smaller than peaches and feel lighter in the hand — it's easy to inadvertently squeeze too hard. Two-finger contact with the thumb underneath is enough.
- No squeezing to test ripeness: Apricot skin bruises invisibly and the flesh darkens within hours at the squeeze point. Press only at the shoulder, once, lightly.
- Lower, don't drop: Apricots are small and the drop reflex is strong, but they bruise from even a short fall. Lower into the container.
- Check the shaded side:The side facing away from the sun is often the true background color. If that side is still greenish or very pale yellow, the apricot isn't ready.
How much to pick
Apricots are small — a pound is about 6–8 fruit. A batch of apricot jam (6 half-pint jars) takes about 3–4 pounds. For drying, plan on 6 pounds of fresh fruit per pound of dried — apricots are one of the best crops for home drying.
Storage after picking
- Use quickly:Ripe apricots are at their best within 1–2 days and degrade fast. Don't expect them to hold like apples or even plums.
- Room temp to ripen, then fridge: Firm-ripe apricots can sit at room temperature for a day to finish. Once fully soft, refrigerate and use within 2–3 days.
- Freezing: Halve and pit, freeze in a single layer, then bag. Excellent for jam and baking. Keeps 6–12 months.
- Drying: Halve and pit, place cut-side up on a drying rack in full sun (or a food dehydrator at 135°F). Takes 1–2 days in sun, 10–18 hours in a dehydrator. Dried apricots are shelf-stable for 6–12 months.
What to bring
- A wide shallow container — apricots don't stack well more than a few layers
- A cooler — apricots ripen fast in a hot car
- A plan: have your jam jars, dehydrator trays, or baking project ready to go the same day