95% of apricots grown in the U.S. come from California–primarily from approx 300 farms in the San Joaquin Valley. Shown is an apricot farm of grower George Bonacich. The 81-year-old apricot farmer has worked the same patch of land in Patterson, 80 miles east of San Francisco, since 1969.
Unfortunately, California apricot production competes and often loses to Turkish and South American growers who can produce apricots cheaper. California grocery chains often buy apricots from Turkey, Argentina and Chile due to pricing. However, when you find apricots at a California certified farmers market, it feels good to know that you’re eating locally grown crops! Gourmet chefs in fine restaurants tend to shop local and buy their apricots from California sources whenever possible. You may even be able to go to farms where they are grown and purchase apricots, or pick your own (pickyourown.org).
Eat just 3 apricots (fresh or dried) per day to receive these benefits: