The apricot harvesting period in the United States typically occurs between late May and early July, depending on regional climate and elevation. Commercial producers in major growing areas like California, Washington, and Oregon begin harvesting when fruits reach optimal sweetness and firmness, usually in late spring. Home gardeners in milder climates may harvest earlier, around April to May.

The timing is influenced by temperature, rainfall, and daylight hours. California’s Central Valley, a leading producer, sees peak harvest in June due to its Mediterranean climate, with temperatures averaging 70–80°F (21–27°C) during ripening. USDA data shows that 75% of U.S. apricot production occurs in California, where the harvest aligns with warm, dry conditions to prevent rot. In contrast, higher-elevation regions like the Sierra Nevada mountains delay harvests by 2–3 weeks due to cooler temperatures. Rainfall patterns also play a role; excessive moisture can reduce yields by 20–30%, as noted by the California Agricultural Statistics Service. For example, the 2022 harvest saw a 15% drop in output in regions affected by late May storms. Growers use crop monitoring tools to track ripeness, ensuring minimal waste and maximum marketability. These factors collectively determine the precise harvest window, balancing climatic conditions with economic viability.