There’s something almost magical about apricot season. Brief and intensely anticipated, apricots arrive at the farmers market like little bursts of summer sunshine — fragrant, delicate, and impossibly juicy when perfectly ripe.
California has long been famous for its apricots, with orchards once stretching across much of the Santa Clara Valley and Central Coast. Today, farmers continue to grow both beloved heirloom varieties and exciting newer cultivars, each bringing its own balance of sweetness, acidity, texture, and aroma to the table. From tart-sweet traditional apricots to modern varieties bred for complexity and improved growing conditions, there has never been a better time to explore the remarkable diversity of California apricots.
But among apricot lovers, one variety still reigns supreme: the legendary Blenheim.
Often considered the finest apricot ever grown, Blenheims are treasured for their extraordinary flavor — intensely fruity, richly aromatic, and perfectly balanced between honeyed sweetness and lively acidity. Their velvety flesh carries subtle floral and almond notes, and when fully ripe, they perfume the air with the unmistakable scent of summer.
They’re also notoriously delicate. Blenheims bruise easily, ripen quickly, and simply don’t tolerate long-distance shipping, which is why they’re rarely found in grocery stores. Farmers markets remain one of the best places to experience them at their peak — often picked just a day or two before market.
Their season is fleeting, typically lasting only a few short weeks from late spring into early summer. That brief appearance only adds to their mystique, and many California food lovers wait all year for the first baskets to arrive.
Blenheims are also considered the gold standard for dried apricots. Their naturally concentrated sugars and bright acidity intensify during drying, creating the deeply flavorful, chewy dried apricots prized by bakers, cooks, and snackers alike.
While Blenheims remain iconic, California growers are also cultivating excellent newer apricot and aprium varieties with beautiful flavor, vibrant color, and improved resilience. Some offer exceptional sweetness, others lean more floral or tangy, and many extend the apricot season beyond the short Blenheim window. Together, they represent both the preservation of California’s orchard heritage and the future of stone fruit farming.
Fresh apricots are wonderfully versatile in the kitchen. Enjoy them out of hand, sliced into yogurt or salads, baked into tarts and galettes, simmered into preserves, or paired with savory dishes featuring cheese, herbs, or grilled meats. Their bright acidity and perfume make them one of the most distinctive fruits of the season.
You’ll find fresh Blenheim apricots and many other varieties of apricots and apriums at Pulido Farms, Minazzoli Farms, Schletewitz Farms, Kashiwase Farms, and Prevedelli Farms. Dried Blenheims are available from Fernandez Farms, Spade & Plow Organics, and Pulido Farms.
RECIPES: Click here for our favorite apricot recipes!
