Apricots (11)

Become an “Apricot Epicurean”
With 10 different types of dried apricots to thrill your taste buds, we don’t want you to be overwhelmed by too much of a good thing. This simple information will help you become an Apricot Epicurean.

Tangy Apricots - Pattersons
The Patterson is our favorite with its sweet yet tangy flavor combination! Contrary to popular belief, this variety originated in Le Grand, California -- a small rural town in the San Joaquin Valley. The Patterson was named after another little rural town, which has been billed the “Apricot Capital of the World”. The town of Patterson once was the apricot hub in the 1950s when hundreds of apricot orchards were relocated there from the Santa Clara valley. Our dried Patterson Apricots surprise each bite with sweet apricot flesh and a rich tangy skin. (If you’d like to read more about the Patterson variety and it’s importance to California agriculture, check out the great article written in Good Fruit Grower here.

Whole Apricots - Pattersons
Using apricots so ripe they cannot be sliced in half for fear of squashing them, we hand-remove the pits and set the whole juicy apricot on drying trays before we dry them under the sun. Twice as thick as normal, there are no apricots more chewy and succulent than these. Because of the extremely ripe fruit used to dry whole apricots, you will find they possess flavorsome apricot tang along with a light honeyed flavor.

Sweet Dried Apricots - Blenheims
Sweet Apricots are dried from the Golden State’s Blenheim varieties and emit a mellower tang and delectably sweet flavor. These are often called a “vintage variety” and are one of the most highly-coveted varieties in the state!

Extra Value Apricots
The smallest apricots are separated from each batch and offered at a great price resulting in the name “Extra Value”. Each bite-size slice bursts with zesty and tart flavors.

Slab Apricots
Many of our apricot fans want to know – “What does the term “slab” mean? Are these a variety?” Slab is a type of dried apricot that is so ripe when cut it can’t maintain its round figure. They dry in the shape of flat chewy slabs -- usually thicker on one end and thinner on the other. The Slabs are a bit sticky with a lush fruity apricot tang that melts with each savory bite.

Natural (no sulfur) Apricots
Look at the ingredient list and all you’ll see is the word "Apricots” – plain and simple! The halves are dried naturally without preservatives resulting in darker skin and tougher flesh. Dried fruit aficionados know these dark dried apricots deliver sweet earthy flavor and mild apricot tang.

Organic Apricots
Identical in flavor and appearance to the Natural (no sulfur) Apricots, these ‘cots are grown organically according to CCOF standards. These are also dried naturally without preservatives resulting in darker skin and tougher flesh. Aficionados of dried fruit know these dark dried apricots deliver sweet earthy flavor and mild apricot tang.

Mediterranean/Turkish Apricots
Bright orange Mediterranean gems imported from Turkey are dried whole, making them very thick. Each succulent apricot provides a tropical, peachy flavor.

Organic Turkish Apricots
Grown organically and dried without preservatives, these succulent dark Turkish Apricots emit an earthy, sweet, peachy flavor.

White Apricots
Last year, we started drying the White Apricot, which created quite the buzz. Even Martha Stewart is a fan, which you can read more about in an article in the San Francisco Chronicle. In 1976, a small bag of apricot seeds (or kernels) made its way from Iran to Californian Ross Sanborn, a retired UC Davis Farm Advisor and plant breeder. With the seeds, Ross spent the later years of his life perfecting his vision of a firm, white apricot. It is the only California Apricot without tang, emitting smooth nectarous and floral flavors -- like nothing we’ve ever tasted. We thought they’d be good dried, but we were wrong--they’re FANTASTIC!

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