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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

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Low Calorie Apricot Cheesecake


  • 1 can (30 oz.) apricot halves
  • 2 cups creamed cottage cheese
  • 2 envelopes unflavored gelatin
  • 6 Tbsp. sugar
  • 1/4 tsp. salt
  • 2, eggs, separated
  • 1/4 tsp. grated lemon peel
  • 2 Tbsp. graham cracker crumbs


Drain apricots, reserving 1 cup syrup. Save 7 apricot halves for garnish; put remaining apricots in electric blender container with 1/2 cup reserved apricot syrup and cottage cheese. Blend until smooth; reserve. In a small saucepan, stir together gelatin, 4 Tbsp. sugar, and salt. Beat egg yolks with remaining 1/2 cup reserve apricot syrup; stir into gelatin mixture. Cook over low heat, stirring constantly, until mixture thickens and coats a spoon. Remove from heat; stir in lemon peel and cheese mixture. Cool until slightly thickened. Beat egg whites until soft peaks form. Add remaining 2 tablespoons sugar; beat until stiff peaks form. Fold into cheese mixture. Sprinkle graham cracker crumbs over the bottom of 9-inch spring form pan. Spread cheese mixture in pan. Refrigerate until firm. Before serving, remove sides of pan and garnish with reserved apricot halves.