Sweet golden Patterson apricots are in season from the middle of June through the middle of July. They are perfect for canning , drying and freezing. They are named after the apricot capital of the world, Patterson, California. Patterson is located 1 ½ hours south of San Francisco in Stanislaus County.
California produces 90% of the U.S. crop although the amount of apricot orchards is gradually declining. Apricot orchards are being replaced by almonds, pistachio, and grape orchards to name a few. Don’t miss out on the unique experience of eating a fresh California grown apricot.
Choose apricots with a yellow to orange color. Avoid green fruit because it will not ripen. Apricots are ready to eat when they are soft to the touch. They are very delicate and can bruise easily so handle with care. Apricots are full of Vitamin C, iron and fiber and just 3 apricots will give you 30% of your daily requirement of Vitamin A.
Fun Fact: Dried organic apricots are not treated with sulphur, which turns conventional apricots orange.
Check out our 8 x 2 lb clamshells of Patterson apricots! Great value and price per pound. Talk to your salesperson or refer to our price list for more information.