First page


about-Us-headTake a peak at the legacy behind the BARI & LOGOLUSO label. The story begins in the open marketplaces of Bari, Italy, moves into the family roots in farming and through our current efforts to serve the modern marketplace. learn more

our-fruit-headIn the heart of the San Joaquin Valley, we grow top-quality grapes, stone fruit and pomegranates. Our product mix includes tried-and-true varieties, alongside new, exciting varieties.  learn more

recipes-headCheck out our mix of old-fashioned favorites and fresh, new twists for your recipe box. We’ve included sweet treats to keep you cool in the summer sun and savory meal ideas for dinner plate.  learn more 




About Us



Bari Produce LLC was created to market high quality tree fruit and table grapes under the well known Bari® and Logoluso® brands. With Frank A. Logoluso Farms as our foundation, Bari Produce brings together other quality-minded growers to expand the Bari® labels and to build upon the Mr. Logoluso’s legacy.

“Growing grapes is a family tradition,” says Frank Logoluso. He learned the trade from his father, Panteleao Logoluso who moved to Madera, CA from Bari, Italy around 1915.

When Panteleao was a child growing up in Bari, people shopped daily in the market square to buy the freshest available produce. Frank always had fond memories of his father’s memories of the marketplace and created the Bari® label as a tribute to not only his father, but to the “old school” way of life.

The Bari® brand grape label was created 60 years ago and is reserved for only the best of the best in terms of size, quality and taste. The Bari® brand today means the same as it did in 1948….consistent, top-quality fruit!

Bari Produce LLC ships our produce domestically as well as internationally; reaching over 23 international markets. Our efforts in the field ensure consistently top-quality produce in today’s marketplace.


Thank you for stopping by our website and familiarizing yourself with Bari Produce LLC. Our desire is to continue delivering our family touch in every piece of fruit we send across the globe.



Our Products

bari-product-lineup-whiteBari Produce LLC current product lineup includes many great eating varieties of California Stone Fruit and California Table Grapes. We believe in great eating fruit, therefore anything that is packed in our BARI® label will be of the highest quality.


Stone Fruit

Bari Produce stone fruit is packed in the premium BARI® label. Quality, consistency and great eating quality are the expectation when apricots, peaches, plums and nectarines are placed in our label. Certain varieties have greater consumer appeal, but our efforts in the field ensure each varieties’ highest eating attributes and our efforts in packing boost quality on the shelf. Early May starts the season with apricots and several early peaches and nectarines. The Giant Lorna Apricot provides big size and big flavor in June. We provide most of our volume in yellow peaches and nectarines, with good amounts of white flesh, as well as plums and pluots.

These commodities include:


  • Peaches
  • Plums
  • Nectarines
  • White Flesh Peaches
  • White Flesh Nectarines
  • Apricots
  • Cherries
  • Pluots
  • Pomegranates

Variety Availability Chart



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Crazy Apes™ apricots are the biggest, earliest apricots coming out of California. Starting in late April, jump on these giant, early apricots for one of the biggest taste sensation in the produce section.

  • ~Crazy Apes™ apricots are packed with nutrition and are only available during a small window. Their size, color and flavor mark the beginning of summer.
  • ~Crazy Apes are stuffed with Vitamin A, Vitamin C, Beta Carotene and fiber.
  • ~Crazy Apes are hand-picked and hand-packed to minimize bruising.
  • ~Our extra large apricots come early because they are grown in the micro-climate of the Panoche Hills in California’s western Fresno County.
  • ~Harvested and packed on global Gap Certified ranches

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Table Grapes

Bari Produce is best known for our BARI® and LOGOLUSO® table grape brands that have been in existence for well over 50 years. Quality, consistency and great eating quality are the expectation when grapes are placed in these labels. We put a lot of energy into our grapes during the off and growing seasons to bring out their highest eating attributes. Our blend of new varieties (Autumn King & Scarlet Royals) as well as tried-and-true varieties (Thompson Seedless and Crimson Seedless) allows us to provide a full spectrum of great eating grapes.

Our table grape varieties include:

  • Flames
  • Thomcords
  • Ivory
  • Champagne
  • Valley Pearls
  • Red Globes
  • Summer Royals
  • Autumn Royal
  • Autumn King
  • Scarlet Royal
  • Vintage Red


Variety Availability Chart


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We’ve included some of our favorite recipes, using fresh fruit. Our list includes everything from the old-fashioned to fresh new twists. Learn how to include peaches in a power smoothie or a tasty desert to help cool off in the summer. We’ve also included grandma’s own peach pie recipe. Mmm Mmm! Our other recipes will show you new ways to enjoy nectarines in a fresh fruit salad or add apricots for a sweet, savory chicken dinner.

Workout Smoothie


1 banana, broken into chunks
2 cups Orange Juice 8 strawberries, hulled.
1 scoop whey protein
1 Peach, quartered
½ cup plain non fat yogurt
1 cup ice


  • In a blender, combine all ingredients and blend until desired consistency is reached (add more ice if desired)
  • Pour into glasses and enjoy!!!

Peaches and Cream Pops


½ cup peeled, chopped fresh California peaches
1/3 cup peeled, pureed fresh California peaches
2/3 cup nonfat vanilla yogurt


  • Puree 1/3 cup of peaches on blender or food processor until smooth
  • Lightly swirl together peach puree, yogurt and remaining ½ cup of peaches in small bowl
  • Spoon into 4 popsicle molds an insert handle
  • Freeze for at least 4 hours

* For extra sweet pops, add 1-2 tablespoons of honey to yogurt before swirling

Fresh Fruit Salad


6 fresh nectarines, pitted and chopped
1 pound fresh strawberries, hulled and sliced
½ pound seedless green grapes
½ pound red seedless grapes
3 bananas, peeled and sliced
2 kiwis, peeled and sliced
½ cup sugar (or less based on taste)
1 teaspoon ginger
Juice of 2 limes


  • Combine chopped and sliced fruit in a large bowl, toss gently
  • Sprinkle with sugar
  • In a separate bowl, whisk together remaining ingredients
  • Drizzle mixture over fruit
  • Store fruit salad in refrigerator until ready and serve cold

Apricot Chicken

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 pounds chicken tenderloins, cut in 1/2 across on an angle
Salt and pepper
1 large onion, chopped
2 tablespoons cider or white wine vinegar
12 dried pitted apricots, chopped
2 cups chicken stock
1 cup apricot all fruit spread or apricot preserves
3 tablespoons chopped flat-leaf parsley, for garnish

  • Heat a large skillet with a lid over medium high heat
  • Add oil and chicken
  • Season with salt and pepper
  • Lightly brown chicken a few minutes on each side, then add onions
  • Cook 5 minutes
  • Add vinegar to the pan and allow it to evaporate
  • Add apricots and stock
  • When stock comes to a bubble, add preserves and stir to combine
  • Cover pan, reduce heat and simmer 10-15 minutes
  • Serve chicken with a sprinkle of chopped parsley

Grandma’s Peach Pie

4 ripe Californian Peaches, cut into 1/8 slices
1 egg
2 tbsp. flour
¼ cup brown sugar
¾ cup sugar
½ cup melted butter
½ teaspoon ground cinnamon

2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
½ cup water

Directions for Crust:

  • In a large bowl, combine flour and salt
  • Cut in shortening until mixture resembles coarse crumbs
  • Stir in water until mixture forms a ball (may not need entire ½ cup of water)
  • Divide dough in half, and shape into balls
  • Wrap in plastic and refrigerate preferably overnight (or at least 4 hours)
  • Roll out dough on a floured counter 1 ½ inches larger than your pie pan
  • Press dough into bottom of pan
  • Roll out remaining dough and place over pie filled pie shell (see “for filling” below)
  • Pinch the edges of the pie together and trim away any excess dough
  • Dust top of pie with cinnamon

Directions for Filling:

  • Preheat oven to 400 degrees F
  • Combine egg, flour, sugars and butter
  • Fill pie shell with fresh peaches
  • Pour mixture over peaches
  • Bake pie in 400 degree F oven for 15 minutes
  • Reduce heat to 300 degrees F and bake 50 minutes longer






Bari Produce LLC

680 West Shaw Avenue
Suite 208
Fresno, CA, 93704

Sales:  559-560-5600
Fax:     559-674-4911



Gene Bruce email


Justin D. Bedwell email

Sal Pacheco email

TJ Andrews email


Jim Stilwell email

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Shed Locations

Peter’s Fruit Farm
41018 Road 56
Reedley, CA 93654

Shipping: 559-638-8173


Privacy Statement

Bari Produce does not collect visitor data from our site. Bari Produce does monitor the number of site views and other non-visitor specific data concerning the performance of the site in general. Regarding information that is provided to Bari Produce; Bari Produce does not sell, give, or trade any information to any third parties for data-mining, marketing, or any other purpose. Your privacy is of the utmost concern to Bari Produce. The information on our website, and any information we solicit from you, or that you provide to us in response to what you may read on our website, is not intended as an offer to sell, or the solicitation of an offer to buy, any goods or services. It is for informational purposes only.


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