Apricot U-Pick Orchards in Colusa, Lake, Napa, Sacramento, Solano, Sutter, Yolo and Yuba counties in California in 2023, by county
Below are the U-Pick orchards and farms for apricots that we know of in this area. Not all areas of any state, nor even every state, have apricots orchards that are open to the public. If you know of any others, please tell us using the add a farm form!
Yolo County (Sacramento area)
- Pacific Star Gardens - Certified Organic, apricots, blackberries, flowers, marionberries, olallieberries, strawberries, and prepicked produce, school tours
20872 County Road 99, Woodland, CA 95695. Phone: 530-666-7308. Email: firstname.lastname@example.org. Open: Monday-Sunday, 9 am to 7 pmDirections: Interstate 80 east to Highway 113 north, Road 27 exit, turn left go one mile to Road 99, turn right, we are about a mile north. Directions: Interstate 80 east to Highway 113 north, Road 27 exit, turn left go one mile to Road 99, turn right, we are about a mile north. Click here for a map and directions. Payment: Cash, only. Pacific Star Gardens . Monday-Sunday, 9 am to 7 pm Crops are usually available in April, May, June, July. We are certified organic for all crops! (UPDATED: May 28, 2018, JBS)
Apricot Picking Tips, Recipes and Information
In the U.S., Apricots typically peak from June through July in the South, and July and August in the North. In order to produce good local apricots, producers
depend on ideal spring and early summer weather conditions, and no late frosts.
If you want to know
which are the best varieties of
apricots for home canning, see this page!
Before you leave to go to the farm:
Always call before you go to the farm - Apricots are affected by weather
(both rain and cooler temperature) more than most crops. And when they are
in season, a large turnout can pick a field clean before noon, so CALL
early. On weekends, then fields may be picked clean by NOON!
Most growers furnish picking containers designed for apricots, but they may
charge you for them; be sure to call before you go to see if you need to
If you use your own containers, remember that heaping Apricots on top of
each other will bruise the fruit on the bottom.
Plastic dishpans, metal oven pans with 3 inch tall sides and large
pots make good containers, so you can spread them out.
something to drink and a few snacks; you'd be surprised how you can work up
a thirst and appetite! And don't forget hats and sunscreen for the sun. Bugs
usually aren't a problem, but some deet might be good to bring along if it
has been rainy.
You might want to ask whether the apricots are! There are two major types of
apricots: "Freestone" and. "Clingstone". Freestone apricots and nectarines
have flesh that slips easily away from the pit. Clingstones are a REAL pain,
because the fruit tenaciously clings to the stone or pit! Most apricot
varieties grown today are freestone and are usually available (depending
upon your location) from June through September. Some nectarines are
freestone and some are clingstone. Freestone nectarines are available in
June and July. Most plum varieties are clingstone.
How to tell if the apricots are ripe!
- Attached to the tree: Apricots are best picked when the fruit
separates easily from the twigs. If it is hard to pull off the tree, it
isn't ripe! Apricots will not ripen further once removed from the tree (they
- Color: Green is definitely unripe, but you can't use red color as
an indicator of how ripe a apricot is. Different apricot varieties have
differing amounts of red blush in their natural coloring. Pick them when the
ground color changes from green to yellow, orange, red (or a combination).
The skin of yellow-fleshed varieties ripens to an orange tint, while the
skin of white-fleshed varieties changes from greenish- to yellow-white.
- Softness: unless you
like your apricots very firm, pick your apricots with just a little "give"
when gently pressed. Apricots at this stage are great for eating, freezing,
and baking. Apricots won't ripen very much after picking!
- Odor: It should smell sweet and ripe!
Tips on How to Pick Apricots
apricot is softer than most fruit, so it is important to pick a apricot gently, with
little pressure. Using the sides of your fingers rather your fingertips helps to
avoid bruising. Grab the apricot firmly and pull it straight off the branch.
DON'T drop the apricot into the basket, but set it in gently!
Marks on the Apricots: Bugs (particularly squash bugs and stink bugs)
bite fruit during development and this results in some imperfections in the
apricot. This is especially the case with organically raised fruit. These
look like dents in the apricots if the apricots were bitten by a bug when they
were young. This causes a spot that does not grow properly and makes a wrinkle
in the apricot. There's nothing wrong with these apricots. They may look funny, but
they will taste just as good as blemish-free apricots, and it's better not to
have the pesticides!
When you get home
Spread the fruit out on towels or newspapers and separate any mushy or
damaged fruit to use immediately.
- Put a couple of days supply into the fridge, wash and cut the others and
freeze them up!
- Even under ideal conditions apricots will only keep for a week in a
refrigerator, so for best flavor and texture, use them as soon as possible
- Now, get ready to make Apricot jam or canned apricots - It is VERY easy -
especially with our free directions and recipes:
Apricot Canning, Freezing and Recipes
How much do you need?
- About 6 medium apricots = 1 cup sliced apricots.
- About 4 medium apricots = 1 cup pureed apricot.
- 1 pound fresh apricots = 8 to 12 whole fruits
Process yields (Raw amounts to processed amounts)
- 2 to 21/2 pounds of fresh apricots yields 1 quart canned
- 2-1/2 pounds fresh apricots = 2 to 3 pints frozen
- 1 lb of fresh apricots typically yields 3 cups of peeled, sliced
or 2 cups or puree.
- It takes about 5 good sizes apricots or nectarines (or about 10 plums) to
fill one quart jar of canned apricots.
- An average of 17 -1/2 pounds of fresh apricots are needed per canner load of
- An average of 11 pounds is needed per canner load of 9 pints.
- 1 bushel = 48 to 50 pounds, yields approximately 18 to 25 quart jars.
Apricots-Average retail price per pound and per cup equivalent
- 16-ounce can apricots = 2 cups drained
- 6 pounds fresh apricots = 1 pound dried apricots
- 1 pound dried apricots = 2-3/4 cups
- 1 pound dried apricots = 5 cups cooked
- 6 ounces dried apricots = 1 cup
- 6 ounces dried apricots = 2 cups cooked