Loading... Please wait...

We require a $50 minimum order.
ApricotKing proudly accepts Visa, Mastercard and PayPal

ApricotKing News

  • Fresh are coming!

    Fresh Blenheim apricots will be available after July 4.,Frequently asked …

  • Spring time!

     Nothing is more beautiful than apricot trees in full bloom. See our …

  • Running low on slabs

    We'll be discontinuing out big bag of slabs as we're running short....very …

About ApricotKing

Since 1946, the Gonzales family has grown the rare and fabulous California Blenheim apricots. Grown on our Hollister ranch, we continue to be the farmer, pruner, dryer, packer, and seller of the vanishing Blenheim apricot. We produce the best tasting apricots in the world all "Home Grown in the Flavor Zone"!

In addition to our incredible dried apricots, be sure to discover our variety of nuts (walnuts, pistachios, almonds) and other dried fruits (peaches, pears, prunes, and more). For those who believe less is more, we have dark and delicious unsulfured dried apricots. And don't forget our sweet and tart selection of apricot jams and syrups as well as our decadent chocolate covered fruits and nuts.  Simply delicious! Everything here on the ranch is organically grown.


Patti and Gary Gonzales, Hollister, CA

Real and uncensored reviews about ApricotKing!
Real and uncensored reviews.

Frozen Apricot Mousse


  • 2 cups fresh apricots, cut into small pieces and crushed
  • pinch of salt
  • 1 cup powdered sugar
  • 1 1/2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1/4 cup boiling water
  • 2 tablespoons lemon juice
  • 2 cups whipping cream, or other non-dairy whipped topping of your choice


Combine the apricots, salt, and powdered sugar in a bowl. Stir and let stand while you prepare the gelatin by soaking it in the cold water. Then add the hot water and stir until all the crystals of the gelatin have dissolved. Add it and the lemon juice to the fruit mixture. Chill. Whip until thickened but not too thick the cream and fold into the fruit mixture. Pout into a mold which has been sprayed with non-stick spray. Cover and freeze overnight, or at least several hours. Invert and serve