You can eat your apricots fresh or dried out.
Now, the question is, which of these options is better?
Fresh apricots are excellent sources of fiber, potassium and other antioxidants. They are good for the skin and help muscle function. They help regulate heartbeat and help maintain healthy blood glucose levels.
The dried variety has water removed from the fruit. Drying apricots do not affect their nutritional value. They offer the same benefits as fresh ones. You can have them as snacks, used as confectionery or a compote.
So, if you’re interested to try drying your own apricots, there are several ways to do so. You can sun-dry them, use an oven, a microwave oven or even a dehydrator. Read on to find out more about each method of drying apricots.
Different Methods of Drying Apricots
Before you start drying, you need to first buy or pick the apricots that you’re going to use. Make sure that the ones you chose are fully ripe. You can tell this by their golden color, and delicate texture. They are usually soft and not too firm to the touch.
There are several ways to dry your apricots. The most popular is sun drying as it is a natural method. It also keeps the flavor and nutrients in the dried fruit.
First, you need to prepare a drying tray. You can make your own drying tray using a piece of chicken wire, wood, some nails, and hammer. Build a simple frame and place it on the sunniest and windiest position outside your home.
You can also use cooling racks as an alternative. Set them on top of cookie sheets and place them on your drying area. It’s important that the rack lets air flow around the fruit.
Once your drying rack is ready, choose your best selection of apricots. Then, cut them in half, take out the pits and cut them again into quarters. Place the cut apricots with their inside out on your drying tray. Let them dry for about three days to a week.
Another option is to first dip the whole ripe fruit in a salt solution. Add two tablespoons of kosher salt in a gallon of water and then stir. Then, dip the ripe fruit in. Split it with your fingers and take out the pit. Turn the fruits slightly inside out and place them onto your drying tray.
Instead of a salt solution, you can also use a lemon juice and water mixture to dip your apricots in. Doing this will help prevent the apricots from browning. Also, have a cheesecloth ready to cover the fruit with to keep bugs out.
Pros: It is an all-natural method of drying fruit. It’s simple and can easily be done.
Cons: It takes several days to dry fruit. Weather is uncontrollable and is risky when drying outside.
Spray some lemon juice on the apricots before placing them on the dehydrator – lemon juice keeps the apricots from browning.
Drying apricots in the oven
Apricots can be dried whole, but dehydrating will be more effective if they’re halved and stoned.
- Start off by washing the fruit and patting it dry with a clean towel or a kitchen roll.
- Then, place the fruits in a single layer on the drying tray. Make sure to keep the cut side up so that the juice doesn’t run out.
- Start the drying process by setting the oven to low heat at 50 degrees Celsius. Watch the fruits carefully. Once the skins start to shrivel, increase the oven temperature to 65 degrees Celsius. Keep at it to complete the drying process. Keep the oven door slightly open to allow moisture to pass through effectively.
Once done, remove the trays from the oven and leave them to cool at room temperature for about 12 hours. Then, you can pack the dried apricots in airtight jars or cardboard boxes.
Pros: This process has a faster drying time.
Cons: It requires keen supervision to avoid mishaps while drying.
Drying apricots using a food dehydrator
Start off by washing the apricots, patting them dry, removing their pits and cut them in halves. Place the apricots onto the dehydrator’s racks with the flesh facing up. Try not to pack the halves too close. Ensure that there’s enough space between each piece for proper airflow.
Check the dehydrator’s manual for the temperature and time needed to dry apricots. Normally though, dehydrators are set at 57 degrees Celsius and take 12 hours to dry apricots.
Pros: This process has a faster drying time than sun-drying.
Cons: High risk of over drying the apricots if not monitored properly. Drying time varies.
NB! Spray some lemon juice on the apricots before placing them on the dehydrator or in the oven – lemon juice keeps the apricots from browning.
Drying apricots in the microwave
To use the microwave oven for drying, first, you need to cut the fruit into thin slices. Make sure that they’re not too thin or they may stick to the microwave surface. Then, ensure that the microwave plate is thoroughly washed and dried. Place the apricot slices into the plate and make sure to leave enough space between slices.
Choose the defrost setting and set the timer for 30 minutes. Check back after 30 minutes and flip the fruit. Check if it has finished drying. If it’s not and the fruit is still moist, flip the fruit and set the timer for another 5 to 10 minutes. Apricots are juicy fruits and may need about 45 minutes in the microwave.
Pros: It is the fastest drying method.
Cons: Microwaves can only process small amounts of fruit at a time.
Storing Your Dried Apricots
Once the apricots are dried, they should be cooled at room temperature. Then, you can either pack them in moisture proof polyethylene bags or store them in glass jars with lids. Make sure that dried apricots are stored in the refrigerator. Exposing them to high temperature will make the fruit hard and dark in color. The fruit may also lose its nutritional value.
If kept well inside a refrigerator, the apricots can last for about 6 months. Keeping it at room temperature shortens their life span to only a month.
Apricots are not only delicious but healthy as well. Whether you take it fresh or dried, an apricot produces the same nutritional value for you. The advantages of drying apricots are that it’s easy to do and easier to store. Dried apricots have amazing health benefits that you should be taking advantage of. So, why not start and make some dried apricots today?
Have you tried making dried fruit to prevent waste? Dehydrators help reduce food waste by turning fresh fruit into sweet, longer-lasting snacks. Check out this recipe for homemade dried apricots.
Each week, when we receive our Misfits Market produce box, we always get a mixture of produce staples as well as a few interesting things that require creativity to use up. Despite being a somewhat picky eater, I really like the challenge of using up a diverse mix of produce.
For a while, I felt like I was in a bit of a food rut. Incorporating the Misfits boxes into our meal planning spiced up the process and made for much more interesting meals and snacks.
Over the course of a couple of weeks, we received many apricots in our Misfits boxes. I’d never had a cute little apricot, so I wasn’t sure what to do with them. Of course, we tried to eat them fresh, but I didn’t really love them. Like many foods though, we can find delicious ways to eat just about anything if we experiment with different preparations.
In the case of these apricots, I sliced them up and dried them in our Excalibur dehydrator. Once dried, my husband gobbled up the dried apricots in under 48 hours. Yet again, the dehydrator saved the day and prevented food waste.
I’ve tried dehydrating a handful of produce items including cucumbers, apples, basil, and apricots. Around the holidays, I think it might be cool to try dehydrating citrus for decoration.
The apples, in particular, were a big hit and are now a staple in my boys’ school lunches. They even humblebrag to their friends at the lunch table that the apple chips are homemade. 🙂
We receive a big variety of produce items from the Misfits Market box. As a somewhat picky eater, receiving this collection of diverse produce wouldn’t necessarily seem up my alley. But I really like the creative components of figuring out how to use everything up.
Do you make any of your own dried fruit snacks? If so, I would love to see some of your favorite recipes, so please share them in the comments below. I look forward to making them for our family!
Apricots, which contain lots of healthy vitamin C and vitamin A, won’t last more than a few weeks in the refrigerator unless you dehydrate them. Dehydrated apricots can last up to two years in the fridge, and you can dry them out yourself in a dehydrator or your oven.
Prepping the Apricots
Use ripe but not overtly soft apricots. Discard any moldy or bruised fruits. Wash your apricots in cool, running water to remove any dirt and debris. Pull the apricots apart into halves with your fingers or using a knife, and remove the pits. Pop out the middle of each apricot half with your finger to expose this part of the fruit to the air when you dry them out. You don’t have to peel the apricots, because their skin is safe to eat.
Pretreating the Apricots
Pretreat your apricots with vitamin C, or ascorbic acid, to prevent them from becoming discolored and help preserve their vitamin content during the drying process. Mix 1 teaspoon of crushed 500 mg vitamin C tablets in a quart of water and pour it into a plastic bag. Soak your apricots in the solution for five minutes, shaking the bag every minute to fully coat the fruit. For a sweeter option, simmer your apricot halves in a solution of 1 part sugar, 1 part corn syrup and 2 parts water for 10 minutes. Allow the apricots to sit in the warm syrup for 45 minutes after removing them from the heat.
Drying the Apricots
Place the apricot halves in a single layer on each sheet of your dehydrator. Set the temperature to 140 degrees Fahrenheit and allow the apricots to dry for 18 to 24 hours until pliable, not crunchy. To dry apricots in the oven, set the temperature to 140 Fahrenheit and place the apricots on wire cooling racks lined with cheesecloth. Prop open the oven door and place a fan near the opening to encourage good circulation. Dry for 24 to 36 hours. Keep children and pets away from your oven during the drying process.
If your home oven does not reach temperatures as low as 140 degrees Fahrenheit, there are other options. Ovens that do not go below 200 degrees Fahrenheit can be adapted to dehydrate apricots and other fruits by drying the fruit at this temperature for eight hours. Once the fruit is dried, place it loosely in a plastic bag or glass container in a warm, dry area. Shake the container two times each day until it is completely dry and no moisture beads form inside the container. If beads of moisture do appear, remove the fruit and place the apricots in the oven at 200-degrees for an additional two hours. If properly stored, the dried apricots should keep for up to one year without spoiling.
While you can dry apricots in the sun, sun drying requires temperatures above 98 Fahrenheit and low humidity to prevent spoilage during the process, according to the Utah State University Extension website. Sun-drying apricots can take around four days. You must freeze your sun-dried apricots for two days at 0 Fahrenheit to pasteurize them due to possible outdoor contamination.
Storing the Apricots
Allow your apricots to cool, then place them in large glass storage jars to condition them. Shake the jars daily for two weeks. If you notice any condensation, dry the apricots for an hour or so more at 140 Fahrenheit before placing them back in the jars to condition again for two weeks. Once thoroughly dry, store the dried apricots in resealable plastic bags. Place them in the pantry for one to three months or up to two years in the refrigerator, set to 40 Fahrenheit or below.
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Dried apricots are a great way to preserve the summer apricot bounty for winter use. With a dehydrator, or your oven, you can quickly prep and dry your surplus, ripe apricots. Dried apricots often have better flavor and texture than fresh, so if you don’t like fresh you might like dried.
Growing up, I hated fresh apricots. They were mealy, bland, and unappetizing as a fresh fruit. They were sort of okay in cobbler, or crumble, but peaches and cherries were always better. Then, one Christmas I had white chocolate covered dried apricots and they were amazing! Dried apricots have a much richer flavor and tone than their fresh counterparts, and none of the mealy texture either.
Once dehydrated it is recommended to only store apricots for 8 months to a year. However, I have had home dried apricots that tasted just as good as fresh dried ones after 3 years. As with any dehydrated fruit, make sure to store them in sealed zippered plastic bags in closed containers, or in glass jars. Storing in glass, or the double storage method with zippered bags, helps keep moisture away from the fruit and helps preserve freshness longer. I find glass can take up a lot of space, though for damp climates it is better than zippered plastic bags.
Apricots are, possibly, the easiest stone fruit to prepare for dehydration. Even the largest apricots do not need to be cut into pieces, if you are using a standard food dehydrator.
Home dried apricots will be dryer and more leathery than commercially available dried apricots. The commercially available ones are dried whole, with the skin on. Homemade are cut in half and then dried with the skin on, and retain less moisture. As a result, home dried apricots will seem dryer, but the flavor is very similar.
How to Make Dried Apricots:
Start with sorting the apricots, and removing those that are still over green. While it is sometimes recommended to discard bruised or over-ripe apricots, they ares till suitable for drying as long as there is no mold, and they are not fermented. You can also sort into sizes, if you have larger and smaller apricots. Keep like-sized apricots on the same tray to make for even drying.
You should be able to fit about a pound of fruit per dehydrator tray, depending on the size of your dehydrator. If you have a 15 tray dehydrator, you can probably fit 10-15 pounds of fruit. Calculate your fruit need based on your personal dehydrator’s capacity. You can use an oven for dehydrating apricots, it is just not as energy or time efficient.
Published: Jul 19, 2021 · Modified: Jan 5, 2022 by Helene Dsouza
Total Time: 10 hours 15 minutes
This is a DIY guide on how to dehydrate apricots at home from scratch.
📕 What are dehydrated Apricots?
Dehydrated apricots are fresh-cut apricots that are left to dry slowly until they lose all their water.
That way the dried apricots can be stored for months without them turning bad!
This is an age-old technique that was used to trade with dried fruits and nuts coming over the silk road from Asia to Europe.
Drying fruits helps in preserving them for the long voyage ahead. Traveling the silk road could take months at that time.
Dried apricots became super popular during medieval times and were considered rich man’s food. Royalties and well-off people would purchase them from passing traders.
Most dehydrated apricots in stores come from sunny places such as Turkey and California.
🔪 How to dehydrate with a dehydrator?
Here is how it’s done. All the details can be printed in the recipe card further below.
Rinse your fruits and pat dry.
Cut apricots open, discard the pit.
Decide if you want to cut your apricots in halves or quarters.
Spread cut fruits on a dehydrator tray.
Stack trays over each other and heat up dehydrator.
Dry apricot slices until crisp and perfect.
Store in an airtight container or eat and enjoy.
📜 Flavor Variations
Here are some flavor ideas, sprinkle the following over your apricot slices before you dry them:
- sugar – try brown sugar or homemade vanilla sugar, Fine powder is preferred
- red chili pepper ground – i.e cayenne
- ground green cardamom
- ground cinnamon
Store your dehydrated apricot pieces in an airtight container or in a vacuum bag.
You don’t need to refrigerate or freeze them (except if you live in a wet tropical climate).
But keep away from direct sunlight, humidity and heat.
If prepared and stored the right way, they will be good for about 6-12 months. If they last that long. 🙂
A dehydrator dries your fruits evenly and better. Not all ovens can dry over low temperatures and can burn the fruits. Drying in the sun on the open is not that hygienic compared to dehydrating with the help of a dehydrator.
Follow the instructions in your food dehydrator pamphlet. Newer devices can be left on overnight. Although I personally try to avoid doing that because I sleep better that way.
Follow the instructions in your dehydrator manual. Set temperature between 135 – 145 Fahrenheit/ 57- 62 Celsius.
Store-bought dehydrated apricots are preserved with sulfur dioxide. Organic dried apricots don’t contain this preservative. The brighter dried apricots are, the more they will contain sulfur dioxide. Some people, especially those with a story of asthma, are sensitive to this chemical. Brands have to disclose on the labels if they added this substance to their dried fruits but the law usually doesn’t state the concentration. So, this is why it’s better to either buy organic apricots or to dehydrate your own apricots.
🥭 More dried fruit guides
So you love dried fruits as a healthier snack option? Here are some of our guides:
Dehydrating Fruits like: Apples, Apricots, Strawberries and more. Drying gives you healthy easy to store snacks. Peaches and Pears are the best!!
I’m a long time canner but I must admit…. dehydrating food does have some advantages.
Dehydrated food in small containers has it all over home canned food as far as space saving. In addition, dehydrating fruit makes quick easy snacks to take along on outings. Throw them in a zip lock baggie and you are good to go.
Dehydrating Fruit tips and hints
- Some fruit will be leathery when dried and some will be more crisp.
- Slice fruit evenly to promote even drying.
- Drying times can vary from 4 hours up to 14 hours. Stone fruits like cherries and apricots take the longest sometimes up to 24 hours!
Basic steps to dehydrating Fruit:
- Slice fruit into small pieces.
- Treat with a lemon juice dip if needed. Prevents browning.
- Lay out on trays in a single layer.
- Be sure air flows around individual pieces.
- The actual drying process can be with a dehydrator, in the sun and air, or in an oven.
Pre-treating When Dehydrating
Some fruits like apples, peaches, pears, even apricots will dry with a nicer color if you pre-treat the fruit before drying. The easiest way to do this is to dip in a lemon juice water mixture.
A good ratio is 1 cup lemon or lime juice to 1 quart water. This is not an exact requirement. I’ve seen some people use full strength lemon juice or half and half too. It is just a personal preference as to how much you use. You don’t want to dilute the lemon juice too much though or it won’t prevent that browning. These fruits may still turn some brown… but it will be less than not pretreating.
Slice fruits like apples or pears directly into a pretreatment. Let soak for 5 minutes, drain and lay out on trays.
Fruits like peaches and apricots can be cut in half, pitted, then “turned inside out”. Press the skin sides in so that the fruit side presses out and the pulp is more exposed to the air flow.
Dehydrating Fruit Question:
Question: What is the best length and time to dehydrate apricots?! I did two batches the first came out like a chip and they were covering the plates and it was a 16 hrs
The second batch wasn’t covering as thick and it was 10 hrs and they were almost burnt like.
Answer: It is difficult to give an exact time for dehydrating. It all depends on humidity and the temperature you dehydrated. My last batch of apricots were in for over 20 hours. I have a big dehydrator though so it could be my batch size. You just have to set it for less time than you think and check them. If your fruit looks burnt, try turning the heat down. I know I’ve been turning mine down and having much better luck.
The temperature you dehydrate fruits is usually between 125-135 degrees. I personally like to have a lower temp so I use about 125 degrees. You can also get the drying process kickstarted by using the higher temperature for an hour or two, then lowering to a gentler temperature to finish up.
Don’t start out too high though. YOu can end up with case hardening. THis is when the outside of the fruit dries very quickly and ends up sealing off the interior. This will cause the drying time to be even more.
Cherries is one fruit that it is beneficial to dry at a higher temperature, then lowering the temperature to finish up. They take a loooooong time to dry.
Below are some approximate times for dehydrating food in a dehydrator. Actual Drying time will vary according to the size of pieces, temperatures and even humidity. You’ll notice that these are very general guidelines.
|Type of Food||How to Prepare||Approximate Drying Time||Notes|
|How to dry Apples||Slice apples 1/4 inch. Pre-treat. Peeling is optional.||6 – 10 hours at 125 degrees||Apples can be sprinkled with cinnamon sugar for a fun snack.|
|Drying Apricots||Cut in half, pit and press inside out.||6-12 hours at 135 degrees.||Apricots should be ripe and somewhat soft. Not green.|
|Drying Strawberries||Wash remove cores. Slice 1/4 inch, lay out on trays.||4-6 hours at 125 degrees.||Strawberries are probably the easiest and quickest fruit to dry.|
|How to Dry Cherries||Cut in half, pit, and lay out on trays||Dry at 165 for 2-3 hours, then at 135 until leathery. Texture will resemble a raisin.||Cherries take a very long time to dry, I’m not convinced it is economical to do it, but they sure are tasty!|
|How to Dry Peaches and Pears||Pears should be ripe but not soft. Peel, core or pit, and slice into quarters or 6ths. Treat to prevent browning.||6-12 hours at 125 degrees.||Peaches and Pears are my favorite dehydrated fruit.|
Fruit Leather Recipe: How to Make Homemade Fruit Rollups
This fruit leather recipe isn’t hard to make, but it’s delicious and allows you to avoid excess sugars and dyes from store-bought fruit rollups!
Dehydrating Tomatoes in a food dehydrator
Dehydrating Tomatoes, How to dry tomatoes in a food dehydrator.
Dehydrating Corn, Make your own dried sweet corn
Dehydrating corn, step by step directions to create your own dried sweet corn.
The SA Department of Agriculture (and later SARDI) has had a long history of improving dried fruit quality, starting in 1908 with publishing of information about commercial fruit drying techniques (Bulletin No 44 “Fruit Drying in California). A major extension program to improve dipping, sulphuring and drying techniques for dried fruit producers was run from Berri Experimental Orchard in the late 1920s, including construction of a trial fruit dehydrating tunnel in 1924. Testing techniques for sulphur content of dried fruits were also introduced at this time.
Up until the 1970s, most dried stone fruit research was conducted at the CSIRO Division of Food Research (North Ryde, NSW). This focus changed with the establishment of a major program to improve the international competitiveness of South Australia’s dried stone fruit industry (run by the SA Department of Agriculture/SARDI). It commenced with the appointment of Adrian Dahlenburg as Dried Fruits Research Officer in 1972 and Jim Hill as Technical Officer Dried Fruits in 1973. The program continues today under the leadership of Michael Rettke (after retirement of Adrian Dahlenburg in 2010).
The SA dried fruit research and development program has focussed on dried apricots (the main dried fruit crop in South Australia) and has the following key elements:
- breeding apricots to improve drying ratios, yield and dried apricot quality,
- mechanising and reducing labour in apricot cutting drying systems,
- improving reliability and effectiveness of sulphur application systems,
- developing new dehydrator systems,
- improving shelf life in storage and retailing.
Apricot cutting machines
Economic studies showed hand cutting of apricots for drying was 20% of the cost of production. Cutting and fruit handling machines had the potential to prepare fruit for drying 7-10 times faster than hand cutting. Subsequently a long term project for development of apricot cutting and handling machinery was commenced in 1975 in conjunction with the SA Institute of Technology.
An initial survey of apricot cutting and handling machines identified the Williams machine as having the best cutting head. A project was initiated to refine this cutter, address fruit alignment problems, and improve tray loading. Over several seasons, fruit cutting and handling technology was improved, and adopted by many growers.
Early development work on cutting machines was also accompanied with research into fruit maturity and impacts on dried fruit yields. There was a continuous extension message to industry to harvest the most mature fruit possible to achieve the best drying ratios and dried fruit yields.
Research to understand the impact of heavy rains on the drying ratios and dried apricot fruit quality following these weather events was significant. Information developed from this work allowed producers to make better informed decisions about the financial impacts of harvesting and drying fruit during the first 5 days after a rain event.
From the late 1980s to 2005 there was a strong linkage between the apricot breeding program and the fruit quality program with all promising new selections being processed into dried fruit and evaluated for quality and storage life.
The treatment of cut fruit with sulphur dioxide for preservation is a critical component of the fruit drying process. It can be difficult to manage legal and desirable sulphur dioxide levels to consistently produce high quality dried fruit that is internationally competitive.
New portable sulphur treatment boxes for dried fruit – Paringa 1972. Source: PIRSA file 103448
Initially growers built sulphuring enclosures with a range of rigid construction materials. With the advent of plastics, tent enclosures became very popular throughout the industry. Research into sulphuring techniques was undertaken for many years and achieved significant advances including:
- Mechanical sulphur burners to give consistent and reliable burning of the sulphur under all weather and wind conditions.
- Simple to use fully sealed sulphuring enclosures and dose rate data to permit the use of bottled liquid sulphur dioxide for fruit sulphuring.
- On-farm sulphur dioxide testing kits to measure sulphur dioxide content of fruit during the drying process. This enables consistent sulphur dioxide levels.
- New quick, simple sulphur dioxide test methods for dried fruit allows regular monitoring of fruit sulphur levels in storage to maximise shelf life.
Development of dehydrators
Through its history, the Australian dried apricot industry has almost exclusively used sun drying to achieve the traditional bright orange colour. In some circumstances, mechanical hot air dehydration was used to increase the drying speeds and reduce drying times in finishing fruit.
Through the 1970s to 1990s, the SA Department of Agriculture refined existing fruit dehydration systems, developing better LP gas heating and control systems to optimise drying. Extension information was produced to assist growers with designing and building more efficient dehydrators.
Developing LP gas fired dehydrators for drying fruit – Paringa 1972. Source: PIRSA file 103447
In the late 1990s, a small scale portable “heat pump” dehydrator was developed and successfully tested for fruit drying. The technology also attracted significant interest for other drying applications including pasta, straw brooms and paper mache products.
Quality retention during storage to achieve good colour and shelf life is vital. Prior to 1960, dried fruit quality was variable, and improved sulphur dioxide testing procedures and storage environments were needed.
Development of sulphur dioxide testing techniques enabled packing sheds to test batches of fruit for sulphur dioxide content, and allowed selective packing shed management for each line of fruit based on potential shelf life.
The program demonstrated the use of cold night air storage, a storage technique developed for the potato industry. This process uses insulated storage rooms while natural cold night air is drawn into the storage to maintain fruit at cool temperatures with minimal use of power.
Research also gave a better understanding of the shelf life and best handling and storage conditions for retail high moisture content (
30% moisture) “moist packs” of dried fruits.
Fresh stone fruit postharvest handling
The SA Department of Agriculture/SARDI was involved in significant postharvest research and extension projects for the fresh stone fruit industry from the late 1980s. This included:
- National improved cold chain handling project for stone fruit including supply chain temperature monitoring, internal breakdown studies, and numerous producer extension activities.
- “Ready to Eat” peach ripening and marketing program with Woolworths.
- Development of cherry maturity indices and optimal harvest maturity recommendations for key SA grown cultivars.
- Whole of supply chain handling procedures and monitoring protocols for the sea freight export of cherries.
It’s the first harvest for many small orchard enthusiasts. The apricots arrive before the peaches, pears, and apples. Drying all those little globes of golden deliciousness doesn’t have to be a challenge. Dried apricots are a favorite snack for many people and are a great way to keep the flavors from summer alive until next season. If you have a tree, heavy with apricots it makes sense to dry them for a taste of summer in the midst of winter, but you should eat as many as you can right off the tree first.
Preparing apricots for the dehydrator is one of the easiest ways to process fruit and can be done at home with just a few simple tips and tricks!
Step 1: Clean, Split, and De-Pit
Ripe apricots remain firm and split open easily with a knife. Take an apricot, make a small cut, push a little bit, and the halves magically separate, leaving just the pit. The pit on almost all varieties of apricots pops out easily, leaving just the meat of the fruit.
Step #2: Flip Them Inside Out
Take each half, and push it inside out. The process is simple, just hold the apricot with one hand, and push it on the side with the skin from the other. As you do this, the skin will dimple inward, and the fleshy part will be extruded outward.
This is an important step in preparing apricots for the drying process. The fleshy part is the section of the fruit that needs the moisture removed. The skin side remains pretty much the same throughout the entire process.
Step #3: Sweeten And Air-Dry
Some people like to dip the separate, inverted apricots in a weak lemon juice mixture to prevent the dehydrated product from turning brown. If you want to do this, the formula is one cup of lemon juice to one quart of water.
Other fans of dried apricots like to dip them in a sugar solution. For this take a quart of water, and mix in a quarter-cup of regular household sugar. It will sweeten the taste of the final dried fruit.
Step #4: Arrange and Place In Dehydrator
Once you’ve prepped your apricots, it is time to place them in the dehydrator. Carefully arrange the apricots so there is a small gap between each of them on the dehydrator tray. The space will shrink as the fruit dries.
Slide each shelf of apricots into the dehydrator until it is full, or you run out of apricots.
The best setting for drying apricots is 125 degrees. Depending on the humidity, and heat of your area you’ll have to adjust the drying time.
Most modern dehydrators come equipped with a timing mechanism that allows the dryer to run from one to 24-hours.
Step #5: Remove and Enjoy
Test your fruit periodically. The apricots will be sticky at first, but as the water is taken away by the dehydrator they’ll begin to firm up.
A word of caution on drying time is necessary. If you think the apricots need just a couple of more hours of drying time to be perfect, they don’t, they’re probably ready right now.
Pull the trays out of the dehydrator and place them on a counter. You can remove most of the dried apricots with your fingers, but if they’re a little sticky, just slide a spatula under them to pry them loose.
Place the finished product in sealable plastic bags and you’ll have a natural snack that will last for months without refrigeration.
The main traded apricot product is dried apricot. Dried apricots are a good source of vitamin A, iron and sugar, and where they are in abundance, their processing can provide valuable income-generating opportunities. The methods of drying apricots vary from simple sun drying through solar drying to large-scale artificial dryers. The traditional sun drying of apricots involves destoning the fruit and placing it on flat rocks for approximately six to nine days. This produces a dried fruit with an uneven dark brown colour and a tough, texture.
Sulphur dioxide is normally added to the fruit as a preservative and to give the dried product a brighter orange colour. Sulphur fumigation is a hygienic, low-cost preservation technique, that maintains colour of the food. There is a small but growing market for apricots that have not had sulphur dioxide added, in ‘health food shops’ in Europe and the United States of America.
To produce a high quality dried apricot product the following recommendations need to be followed:
- 1 Harvesting
- 2 Preparation
- 3 Sulphuring
- 4 Drying
- 5 Packaging
- 6 References and further reading
- 7 Useful organizations and contacts
Harvesting [ править | править код ]
Traditionally, apricots are harvested by shaking branches and letting fruit fall to the ground. The fruit is then either eaten fresh, sun-dried or heaped in fields prior to pit removal. This practice, common in many countries, of shaking the trees and letting the fruit fall to the ground, results in damaged, bruised and dirty fruit. A high quality dried apricot cannot be produced from a poor quality apricot so this method of harvesting should be discouraged. In order to reduce damage, fruit can collected in outspread sheets held above ground level.
The apricots should be picked by hand and placed carefully in a harvesting basket. The harvesting basket and the hands of the harvester should be clean.
For the best quality dried product the apricots should be picked when they are ‘eating ripe’ (firm and sweet) rather than ‘juicy ripe’ (soft and sweet).
Preparation [ править | править код ]
Damaged and bruised fruits have to be rejected as they produce low quality dried apricots. Under-ripe apricots have to be rejected as these produce a bland colourless product and do not absorb sufficient sulphur dioxide during sulphuring. Over-ripe apricots should be rejected as they absorb too much sulphur dioxide.
The apricots should be washed in clean water. If dried apricot halves are being produced, the apricots should be split into two and the kernels removed. The pits (or stones) are removed by running water through baskets full of the fruit and separating the flesh from the stone with either hands or feet. The pits are then cracked to obtain the kernel. The two halves should be separated. This produces a more attractive product than when the two halves are left connected. Their kernels can be either consumed or converted into cooking oil. Bitter pitted fruit can be fed to animals.
Sulphuring [ править | править код ]
Sulphur dioxide will prevent browning of the apricots. The sulphur dioxide can either be added by dipping the apricots in a solution of sodium metabisulphite (sulphiting) or by placing the fruit in a chamber in which sulphur is burnt (sulphuring). Adding sodium metabisulphite can help to preserve the colour, although there are strict limits to the amount to add. Many people prefer the taste of fruits that are not treated with this preservative. The colour can be regulated without the addition of chemical preservatives. Sulphuring is the better solution because in sulphiting, there is often an uneven penetration of sulphur dioxide, the fruit is made wet which increases the amount of drying needed and some soluble nutrients are lost.
The apricots need to be placed in a chamber in which sulphur is burnt for 2-3 hours. Figures 2 and 3 show traditional sulphuring chambers.
Figure 4 shows a chamber used by the Aga Khan Rural Support Programme in North Pakistan. 2-4g of sulphur is needed for each kg of fresh apricot. Care needs to be taken during the sulphuring to prevent sulphur dioxide from escaping from the chamber as it will cause breathing difficulties if inhaled.
Drying [ править | править код ]
Sun drying produces a dried apricot with a more desirable colour than artificial drying. Solar drying can be used to reduce dust and dirt contamination. If the harvest coincides with the rainy season, an artificial drier may be essential.
The apricots should be placed in the drier with their cups upwards and dried to a moisture content of 15% (wet basis).
There can be several reasons for the spoilage of the fruit – the most likely one being that the drying process is taking too long, resulting in chemical reactions taking place within the cut fruit. It is important to ensure that good quality fruit is used that is not over-ripe. Also, the fruit pieces should be thinly sliced to speed up the drying process.
Packaging [ править | править код ]
All that is required is packaging in simple plastic bags with attractive labels. The plastic has to be thick enough to prevent it being damaged by the dried apricots. The use of a polythene sealing machine will produce a more attractive finished product.
The processing of apricots can improve the returns obtainable from the sale of crops, especially when the quality of the product is monitored and kept to a high standard.
References and further reading [ править | править код ]
Drying of Foods (Practical Action Technical Brief)
Drying Technology Practical Action Technical Brief
Tray Dryer Practical Action Technical Brief
Drying, Food Cycle Source Book 6 UNIFEM and ITDG Publications 1995
Preservation of Fruit and Vegetables: Agrodok 3, Agromisa 1997
Try Drying It! Case Studies in The Dissemination of Tray Drying Technology, ITDG Publishing 1991
Producing Solar Dried Fruit and Vegetables for Micro and Small scale Rural Enterprise Development, A series of Practical Guides written by the Natural Resources Institute.
Jon preparing to dry apricots while sitting under Indigo’s Apricot tree!
Here at Indigo architects we are interested in all the ways we can use the sun to reduce our dependence on non-renewable energy! Here our Principal Jon Hammond, demonstrates how to sun dry fruit. In this example, he used apricots. He has dried many kinds of fruits and vegetables in the sun with very delicious results. Solar drying is fool proof in our dry western climate, in this video we are drying them at outside our office and studio in Davis, California.
1) Choose Very ripe fruit. The riper the better. In the case of apricots, soft ripe fruit makes sweet sun dried fruit.
2) You will need some sort of drying tray. Jon is using Asian drying baskets, but any similar type tray will work.
3) You will need a sharp knife to cute the fruit in half. Discard the pits and any fruit that may be rotten.
4) Place the Apricots on your tray in a single layer as close together as possible, the fruit will shrink as it dries.
5) Place the tray in direct sunlight. The more sun the fruit is exposed to each day, the faster it will dry.
6) In the warm and dry Central Valley weather, it will typically 3-6 days for the fruit to completely dry. Completion time will depend on the temperature and the size of the fruit.
7) As the apricots dry, they will change from an orange to a brownish color. Once the apricots have reached a leathery texture, they are done drying.
8) Bag them and freeze for a few weeks, to kill any possible contaminants.
When frozen, they can be defrosted anytime and will be good to eat for up to one year. Enjoy, your sun dried preservative free apricots!
Dating back to the fourth millennium BC, humans have been drying fruits as a method of consumption. Dried fruit has a variety of qualities including preservation and high nutritional value. It also makes for a phenomenal snack that is sweet and easy to eat. As you can see, we clearly have a fond appreciation for dried fruit. There are many ways to dry fresh fruits and we would like to share one of them with you. In this post, we are going to talk about the factory process of drying apricots in bulk.
The first step is to make sure the fresh apricots are ripe and ready. Ripe fruit is absolutely essential to a successful drying process. The firmer the fruit is the more nutritional value you will get out of it. Not to mention, it will be sweeter from a higher concentration.
If you are drying your own fruit, you may want to consider growing it yourself. The US soil grows many different dried fruits such as strawberries, blueberries, cranberries, cherries, peaches, pears, plums, figs, and apricots. A good portion of these fruits, including apricots, come from California which has extremely rich soil and a climate which is great for growing these types of products.
Once the fruit is picked, it is separated into small, medium, large, and extra large sizes. Separation makes for a smoother process. The apricots then go through conveyer belts for quality control. As a result, this process leaves all the twigs, branches, leaves, or soil behind. This is to assure you are only getting the apricots and nothing else. Once quality control is complete, they again separate each of the sizes into industrial grade, standard grade, and choice grade. At many factories, they have exceptional technology equipped with cameras called optical cameras. These cameras are able to sort the apricots with blemishes on them from the more perfect ones.
Ever wonder why apricots come in orange or brown colors?
The next step is to analyze the sulfur dioxide and moisture content in each of the apricots. Brown apricots have no sulfur added. With Sulfur, apricots hold their orange color that we all recognize them for. Therefore, this is typically done by introducing buffered sodium chloride solution to the highest quality of apricots from the farm. Once quality levels are determined the apricots are ready to be dried. They place them in the sunlight, a method which makes them softer and surprisingly adds moisture to the dried product. The amount of time for drying Apricots is usually around 3-4 days. Once they are through with the drying process, they place the dried fruit away in cold storage. Upon receiving an order, the fruits are washed and packaged for shipping. Obviously, that’s when they come to your doorstep and you get to snack.
Voila! You now know the factory process for drying apricots. Pretty cool, huh?
An informative video on a supplier drying apricots for consumers:
Introduction: How to Sun Dry Fruit
One of my favorite things about summer is all the delicious fruit! Sometimes we end up with more fruit than we can eat before it goes bad. Drying fruit is a good way to use up extra fruit and is a delicious treat!
I’ve used a dehydrator in the past, but this year I decided to use the power of the sun to dry my fruit. Sun drying fruit is cheap, doesn’t require special equipment and is easy to do. It does however take a long time. But if you have the time, go for it. Use the power of the sun to make yourself some delicious dried fruit!
For this Instructable we decided to use a variety of fruit and two different drying racks. We thought it would be fun to see which fruit worked best on which rack.. My kids helped put the fruit on the racks, and turn the fruit. Fun experiment!
Step 1: Gather Supplies
-Fruit- we used peaches, plums, apricots, apples, cherries, blueberries, and tomatoes. Make sure fruit is ripe and without bad spots, don’t use overripe fruit.
-Drying Racks- we used cooling racks set on cookie sheets, and plastic drying racks from my dehydrator. You can make your own drying racks, you want something that lets air flow around the fruit.
-Cheese Cloth- to cover the fruit to keep bugs off of it.
-Lemon Juice Water Mixture- in a bowl mix 1 cup of lemon juice with 4 cups of water, this is used to pretreat the fruit to prevent browning.
-Warm Dry Place in the Sun- the outdoor temperature should be above 85 degrees with less than 60% humidity.
Step 2: Prepare the Fruit
-Wash and Cut the Fruit- apricots, plums, and cherries can be cut in half. Slice apples and other large fruit. (I cut our peaches in half and they took a super long time, next time I will slice them, peaches should also be pealed)
-Put Fruit in the Lemon Water Mixture- let it soak for a couple minutes. This will help prevent the fruit from browning.
-For Tomatoes- cut in half, you can remove the seeds or leave them. I also sprinkled mine with a little sea salt because I like salt. Don’t put the tomatoes in the lemon mixture.
-Lay the fruit out on your drying racks with space for air to flow between/around the fruit. Make sure to put something underneath the racks to catch any drips (I didn’t put anything under my drying racks from my dehydrator and the plums leaked, next time I’ll put a piece of foil underneath).
-Cover the racks with cheesecloth to help protect the fruit from bugs.
Step 3: Set the Fruit Out to Dry
-Set your racks of fruit in a warm dry spot in the sun.
-We set our racks on a table in the sun on our front porch. The temperature outside was about 92 degrees with 30% humidity, and a nice breeze.
-Turn fruit every once in a while.
-Now wait. a couple days.
-Make sure to bring the fruit inside at night.
Step 4: Enjoy Your Dried Fruit
-Fruit is done drying when it appears wrinkled, is leathery but not stiff, and if you rip it in half there are no moisture beads. Similar to raisins.
-Here’s the time it took our fruit to dry:
-Apples- 2 days
-Cherries, Blueberries and Apricots- 3 days
-Tomatoes, Peaches and Plums- 4 days
-Store dried fruit in an airtight container.
-Enjoy this delicious dried fruit!
-We enjoyed our sun dried tomatoes in a pasta dish tonight. They were super delicious!
Grandma’s holiday fruitcake. Your signature trail mix. A game night cheeseboard. Dried fruit makes its way onto our plates in many delicious forms. Whether you’re always snacking on dried apricots or never have a salad without raisins, drying your own is totally doable (and less expensive than buying them already dried at the supermarket). Here’s an easy guide on how to dry fruit all by yourself.
What You Need
Well, what do you like? You can dry basically any fruit in the oven in just a few hours. Popular choices include apricots, cherries, tomatoes, cranberries, apples and bananas, but you could also venture to try mango, citrus fruit, peaches, kiwi, pineapple—you name it.
Dried fruit is high in sugar, but it’s typically natural sugar, not added. It’s also rich in fiber and lasts basically forever according to the FDA, way longer than fresh. (The mushy apples in your fridge can confirm.) Ripe fruit that’s free of bruises and not yet mushy will dry the best.
- Fruit: Your oven can handle a few pounds at a time.
- Lemon juice: This is technically optional but works wonders in keeping the fruit from browning. If you’d prefer that your dried fruit maintained its natural coloring, don’t skip this. Bottled or fresh lemon juice are both fine.
- Water: To combine with lemon juice if you choose to use it. The ratio of lemon to water can be anywhere from 1:1 to 1:4. Getting the lemon’s acid on the fruit in the first place is all that really matters.
How to Dry Fruit
Don’t own a dehydrator? No worries: Your oven’s a great substitute.
Whole Pitted Mediterranean style be processed from sound, nature fresh Turkish apricots which have been harvested by hand, washed with pure water, hand pitted, sun dried, graded for size and sorted for general defects. The product shall present a dark color (light brown-brown- dark brown), taste and smell typical of well processed dried apricots.
Whole pitted quality apricots are subject to stringent cleaning and inspection process to ensure a product free of foreign matter and fermentation.
- Moisture : Max. 25 % (Determined by the DFA moisture tester)
- Sizing : The fruit pieces shall be uniform in size and not showing more than %8 by weight of smaller and/or larger
- Color : Characteristic – Light brown to dark brown
- Flavour : Characteristic of sun dried apricot flavor and free of foreign odors and flavors. Firm in texture, slightly wrinkled outer surface
- Texture : Clean and firm in texture, slightly wrinkled outer surface
Count per Kg.
NUTRITION INFORMATION (In 100 g)
NUTRITION INFORMATION (In 100 g)
PRICES: By request
FUMIGATION : The product is directly fumigated with Methyl Bromide only in the raw material state before washing. After the product is packaged, it can be fumigated again in order to clear possible infestation originating from the container.
LABELING : Product name, net weight, producer name, address, origin, lot number. Marking can be changed according to the customer demand.
STORAGE : The product should be stored in a clean, dry and cool (recommended below 5°C) place.
SHELF LIFE : 12 months from date of production when stored in the conditions noted above.
– Bill of Lading or CMR
– Certificate of Origin
– Packing List & Weight Certificate
– Certificate of Analysis
– Certificate of Quality
Any other certificates per customer requirement.
PACKAGING : In a corrugated carton boxes with protective paper or polyethylene bag inside. Net weights are given below for each packet.
Packaging can be changed according to the customer demand.
Just like the yellowish-orange fresh fruit, the dried ones too are extremely beneficial for health.
A fibre-rich diet is extremely essential for one’s health. Besides normalising bowel movements, such a diet can help in controlling blood sugar levels. Among the many fibre-rich foods, fruits are extremely beneficial. One of the heavyweights among such fruits is apricot, which is a rich source of vitamin A, C and potassium.
Just like the yellowish-orange fresh fruit, the dried ones too are extremely beneficial for health. Highlighting the importance of eating dried apricots, Union Minister for Health Dr Harsh Vardhan took to Twitter to share how dried apricots “provide many key minerals”.
Try a handful of Dried Apricots as a snack everyday.These are loaded with fibre & minerals, providing iron,potassium, calcium,phosphorus,selenium & magnesium that play a role in improving the body’s metabolism.#[email protected] @fssaiindia @MoHFW_INDIA pic.twitter.com/Rqgk16zrN0
Here are the benefits of dried apricots, which are obtained when the water content of apricots is evaporated without reducing the nutritional value. Dried fruits are a good source of fibre, iron, potassium and antioxidants and dried apricot is no different.
1. Dried apricots have calcium, which strengthens your bones and preserves nerve function.
2. They also include magnesium which helps provide relief from muscle spasms and cramps,
3. Dried apricots are an excellent low-calorie addition to one’s weight loss diet as they help keep cravings in check.
4. As per a University of Arizona College of Agriculture and Life Sciences’ 2017study, dried apricots contain iron that may help improve blood health. As a woman’s blood volume increases by 50 per cent during pregnancy, more iron is needed in one’s diet. Dried apricots are a good source of iron.
5. However, diabetics are advised to eat fresh apricots instead of dried ones as they are high on sugar. Also, one should practice moderation as an excess of anything is not a sustainable strategy for weight loss.
📣 The above article is for information purposes only and is not intended to be a substitute for professional medical advice. Always seek the guidance of your doctor or other qualified health professional for any questions you may have regarding your health or a medical condition.
We can dry apricot fruit in two ways drying through the sun and drying through the oven, and we will also know how to store dried apricots as in the following steps:
Table of Contents
The color of apricot fruits ranges from yellow to dark orange, with touches of red or pink, and the fruits vary in size between 3.81 cm to 6.35 cm, and are characterized by their wonderful taste, and due to the lack of apricot fruits throughout the year, some resort to drying them, and can dry apricots by the sun for By following the following steps:
Choose good and completely immature apricot fruits, clean them from dust or suspended pesticides, cut the fruit in equal halves and remove the seed from them.
Apply ascorbic acid solution to chopped fruits, where 2 tablespoons of acid are placed for every four cups of water. Place the fruits on the butter paper, so that each grain is placed separately, then placed out of reach of children, dirt, insects, and directly under the sun.
The drying process takes between two and four days, with the fruits to be stirred thoroughly until they dry and the fruits are wrinkled.
Apricots can be dried using the oven, following the following steps:
Wash the well-cooked apricot fruits with cold water to clean them, split the apricot fruit in half, and remove the seeds inside. Add vitamin C to the fruits of apricots, to protect their color and prevent them from changing, and to keep the vitamins inside them not to be lost when drying them, a teaspoon of vitamin C tablets is mixed with a liter of water, placed in a plastic bag, and soak the apricot fruits inside it for five minutes, stirring it Well every minute.
Place the oven at 60°C, place apricotfruits on butter paper on the baking tray, and keep the oven door open, and leave it inside for 24 to 36 hours.
Storage of dried apricots:
Apricots are stored after drying, after ensuring that they are completely cold, placed in glass storage containers, and should be shaken daily for two weeks continuously, and when noticing any condensation or moisture, the apricot should be repositioned in the sun for an hour or more before returning it to the vessel, and when confirmed From the dryness, apricot kernels are placed in plastic bags and kept at a temperature of 40°F or less.
Freeze Dried Apricots are light and crisp and taste like the freshest apricots. They are great when used in pies, cakes, smoothies, and yogurt.
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Honeyville’s Freeze Dried Apricots are light and crisp, while the flavors have the perfect balance of sweet and tart that only comes from the freshest apricots. You can use them for any application that calls for apricots, including eating them right out of the can as a healthy snack. Honeyville’s freeze dried apricots are great for pies, cakes, smoothies, yogurt, the possibilities are endless!
Honeyville Freeze Dried Apricots are produced in a process where moisture is removed from the product using a very low temperature and a vacuum. Only about 3 percent moisture remains in the product at the time of packaging. The end product weight is reduced by over 80 percent, while the volume stays the same. This remarkable process concentrates the fresh taste, natural color, and texture of apricots.
When rehydrated, the product will absorb the liquid and resemble fresh apricots once again. The taste is great, and the nutritional value is preserved. Freeze drying provides natural and additive free fruits to be stored effectively for long periods of time. Honeyville Freeze Dried Apricots are an ideal product for long term food storage and emergency preparedness.
Shelf-Life: Freeze Dried Apricots will store for 5 to 10 years in a sealed #10 can (oxygen absorber included) under ideal storage conditions (cool, dry place).
Instructions: Add 3 parts water to 1 part apricot. Allow Freeze Dried Apricots to hydrate for about 20 minutes or until fully rehydrated. Honeyville Freeze Dried Apricots can replace fresh prepared apricots at a rate of 6 to 1. That means that each can of Freeze Dried Apricots is the equivalent of about 3.3 pounds of fresh apricots.
Uses: Freeze Dried Apricots can be added directly to your favorite yogurts, oatmeals, or cereals. They can also be rehydrated in fruit recipes or eaten right out of the can as a healthy snack.
Visit our blog In the Kitchen with Honeyville to find delicious recipes for Freeze Dried Apricots and more!
Packaging: Freeze Dried Apricots are sealed air tight in a #10 can and weighs approximately 9 ounces. A case contains 6 #10 cans and weighs 3.38 pounds. Each can contains 42 servings. One serving size is ¼ cup.
Allergen information: This product is produced on equipment that processes products containing soy, wheat, egg, peanut, and tree nuts.
Our freeze dried apricots are a delicious fruit snack made with no added sugar. In fact, the only ingredient in our freeze dried apricots is apricots. Our unsweetened dehydrated Apricot Dices and Apricot Powder are all-natural, unsulphured, non-GMO, gluten free and kosher OU.
Kids love the sweet taste of freeze dried apricots so much they don’t realize they’re eating something healthy. One of the best nutritional benefits of dried apricots is that they are a great source of potassium. Apricots have one of the highest amounts of potassium of any dried fruits . For every 8 grams (about a quarter of a cup) of our freeze dried apricot dices, there is over 160mg of potassium. But you don’t have to tell the kids that! Read our dried apricot nutritional fact sheet for for more information.
Uses for Freeze Dried Apricot Powder
Freeze dried apricot powder can liven up your morning oatmeal as well as countless desserts. In baking and cooking, you can use naturally sweet apricot powder in place of artificial flavorings. Here are some of the many culinary uses of dehydrated apricot powder:
- Blend into cake icing, meringue, or whipped cream for fruity parfaits
- Bake into apricot pastries, muffins, cakes, or cookies
- Flavor apricot smoothies, ice cream, yoghurt, gelato, or sorbet
- Rehydrate the powder into apricot sauce
Harmony House is Your Source for Premium Dried Apricots
Whether you are shopping for dried apricots for the health benefits or as a lightweight snack for your next backpacking trip, we’ve got you covered! We sell only premium freeze dried and dehydrated fruits and vegetables . Try a quart jar of our high quality apricot dices and see how long they last in your pantry. We sell our freeze dried apricots in bulk too—get the wholesale price when you order our 25 lbs. box.
This dried apricot recipe came about because I did not want my apricots to go to waste. They were getting soft and drying them seemed like a really good idea.
Head straight on to the Recipe For Dried Apricots ♥
Usually I wake up anywhere from 4am and seldom go back to sleep. During the work week I lie quietly in bed waiting for Dave’s alarm to go off. He gets up at 5h45 to feed the dogs and make coffee. Over weekends he will sleep in and some mornings I wait until 7am before getting up. Since being on leave I have been getting up earlier as there is so much to do. On Boxing Day I woke shortly after 4am and noticed it had been raining during the night. I had not heard the rain and all the windows were still open. The pool deck was wet and that image must have stuck in my mind. I climbed back into bed, turning my thoughts to all the chores I had to accomplish that day. Sometime after 5h30 I must have fallen back asleep.
Today’s inspiration ♥ Recipe For Dried Apricots ♥ can be found on Lavender and Lime Click To Tweet
This is most unusual for me. But I knew I had fallen asleep when I realized I was dreaming. In my dream the eaves of our bedroom floor were under water. The image of the wet deck must have lingered long enough to colour my dream. I don’t usually remember my dreams but this one was weird. Not only was our wooden floor wet, but I was in a van trying to find Patch. It has been over three years since we put her to sleep but we had been talking about her the day before so this was another carry over. Also, my mother and I had been chatting about their backpacks and how useful they were. And in my dream she had a suitcase which opened up into a vanity table. I am not sure how that weirdness came about.
How to dry apricots Fruit? How to dry apricots Fruit? How to dry apricots Fruit? G – K –
Dry the apricots in the sun
The colour of apricots ranges from yellow to dark orange, with accents of red or pink, and the fruits vary in size between 3.81 cm to 6.35 cm and are distinguished by their wonderful taste, and due to the lack of apricot fruits throughout the year, some resort to drying them, Apricots can be dried in the sun by following these steps:
- Choose good, totally unripe apricots, and clean them from sticky soil or pesticides, then cut the fruit into equal halves and remove the seed from it.
- Apply the solution of ascorbic acid to the sliced fruits, where two tablespoons of acid are placed for every four cups of water.
- Put the fruits on butter paper, so that each pill is placed separately, then put them out of reach of children, dirt, insects, and just under the sun.
- The drying process takes between two to four days, with the necessity of stirring the fruits well until they dry, and the fruits become wrinkled.
Dry the apricots in the oven
Apricots can be dried using the oven, and by following these steps:
- Ripen the ripe apricot fruits thoroughly with cold water to clean them, dividing the apricot fruit in half, and removing the seeds inside.
- Add vitamin C to the fruits of the apricots to protect their colour and prevent them from changing and keep the vitamins inside them not to be lost when dried. Move it well every minute.
- Put the oven at a temperature of 60 ° C, and put the apricot fruits on the butter paper on the oven tray, and make sure to leave the oven door open, and leave it inside for a period ranging between 24 to 36 hours.
Store dried apricots
Apricots are stored after drying, after making sure that they have cooled completely, and put them in glass storage containers, and these containers should be shaken daily for two consecutive weeks, and when you notice any condensation or moisture, the apricots must be replaced in the sun for an hour or more before returning them For the bowl, and when ensuring that it is completely dry, apricot kernels are placed in plastic bags and kept at a temperature of 40 degrees Fahrenheit or less.
10. Fruited Rice Pilaf. Brown rice tossed with sautéed garlic, dried apricots and cranberries, raisins, slivered almonds and more!
9. Substitute for Chocolate. Hold the sprinkles and add some sweet dried apricots! Scoop your favorite low-fat ice cream over a peeled banana and sprinkle with dried apricots.
8. Apricots on a Log? A little twist on the old-time favorite—spread peanut butter in the celery groove and line chopped dried apricots on top. For a crunchier version, use a pretzel rod or apple slices instead of celery.
7. Salad Topper. To add more potassium and vitamin A to your day, toss dried apricots on your favorite low-fat chicken, seafood, or pasta salad.
6. Top Your Bagel. Tired of boring bagels? Mash ripe bananas, spread over a bagel, and top with chopped dried apricots.
5. Pop a Few. Dried apricots are delicious as is! Pack a few for an energizing mid-morning or pre-workout snack!
4. A Tantalizing Trail Mix. Make your own trail mix by combining dried apricots and other dried fruits with your favorite nuts such as almonds, peanuts, pecans and walnuts.
3. Fruit Salad. Rinse and slice fresh grapes and all of your favorite fruits together for a simple treat any time of the day.
2. Dip! Purée crumbled blue cheese, cream cheese, yogurt, dates, dried apricots, and pecans to make a creamy dip that goes great with celery, crackers, on a sandwich, on top of bagels…there are soooo many possibilities!
1. Apricots & Cheese. Cubed cheese, whole wheat crackers, and dried apricot is a snack that appeals to both sweet tooth and salty cravings!
1. Definition of the product
These standards refer to apricots dried (naturally) or dehydrated, obtained from mature fruits, botanical name: Prunus Armeniaca L.
2. General quality requirements
In all categories, dried apricots must be:
2.1 Whole (with or without kernel) or halves;
2.2 Healthy and especially without mould, without visible evidence of attack by insects or by other parasites and without living insects in any stage of development;
2.3 Clean, without any visible foreign matter;
2.4 Without foreign smell (*) and / or flavour;
2.5 Fleshy, with an elastic and flexible pulp.
The moisture content must not be over 20%. However, at the request of customer, moisture content could be in the range of 20-25% or 25-30%, with the reserve of special processing treatment utilisation (for assuring shelf-life) and mentions in the section “Marks” .
The manufacturing and state of dried apricots should be such to enable them to support transport and handling and assure their arrival in good conditions to the delivery point.
The dried apricots are graded as follows:
3.1 “Extra category”: Dried apricots shipped under this category must be of superior quality. If the product is whole, it must be without kernel. The colour has to be characteristic to the product and homogenous (colour “apricot”) without any part which are black, discoloured or with texture defects. The halves must have a clean / net cutting (by knife).
3.2 “Category I”: Dried apricots shipped under this category must be of good quality. If the product is whole, must be without kernel. The colour has to be characteristic to the apricots. Tolerance: slight appearance or colour defects (discoloured) and small cuttings of skin but with the condition that all these defects have no impact on product appearance, quality or shelf life.
3.3 Category II: This category covers dried apricots which cannot be classified in superior categories but are according to the minimum requirements defined in section 2. If the product is whole, it could be with kernel. Appearance and colour defects (spots, brown parts but without darkening of fruits) and slight damages of the skin are accepted with the condition that the finished product keeps its characteristics.
The size grading is determined by the number of fruits per pound:
|Very big||Less than 50||Less than 100|
|Very small||More than 90||More than 180|
The size grading is mandatory for dried apricots in category “Extra” and “Category I” and has to be mentioned in section “Marks”.
5.1 Category Extra: 5 % in weight of fruits not answering to the quality specifications for this category but in conformity with those of “Category I”.
5.2 Category I: 10% in weight of fruits not answering to the quality requirements for this category but being in conformity with those of “Category II”.
A maximum 0.5% in number of fruits having traces of mould or fermentation or containing dead insects or other parasites is also tolerated.
5.3 Category II: 15% in weight of fruits not answering to the quality specifications for this category but being in conformity with the minimum requirements defined in section 2. A maximum 1% number of fruits with moulds or fermentation or containing dead insects or other parasites is also tolerated.
The presence of any living insect or parasite is NOT tolerated, in any of their biological cycles.
In all categories, a tolerance is accepted for size grading – 10% in weight of fruits in each pack – in conformity with size from immediately superior and / or inferior size grade identified.
Tolerance in moisture level. – It is accepted a variation of 1% more or less as compared to the level indicated in section “Marks”.
The content of each shipping or consumer pack must be homogenous and must contain only dried apricots of same origin, quality and size. The visible part of the pack must be representative of all the content.
The content of each shipping or consumer pack must be protected against any external or internal deterioration / damages. The packing and material must be new, clean, free from any foreign body, according to the specifications, in line with consumer requirements.
All packages of dried apricots must bear:
8.1 Indication as to contents and their origin: (country of origin name) Dried Apricots;
8.2 Indication as to the category: Extra, I or II;
8.3 Indication as to size grade: very big, big, medium, small or very small and type: wholes or halves;
8.4 The packer’s mark as specified by local authorities;
These indications must be made clearly and legibly by means of indelible ink or branded outside the package in letters of 2 cm height;
8.5 Indication as to the moisture content, if above 20%, i.e. “Moisture content 20-25 % ” or “Moisture content 25-30%”;
8.6 Indication as to the net weight of the package.
These whole dried Apricots have a lovely tangy, sweet flavour and aroma. With no added sugar these soft plump apricots make a delicious, convenient snack. Great added to muesli, granola, raw- food recipes and baked goods; dried apricots are a handy addition to the pantry. Soaked, or reconstituted, dried apricots also make an excellent substitute in lots of recipes when fresh apricots are out of season.
How to Use:
Enjoy snacking on these succulent Dried Apricots on their own; with natural yoghurt; in a lunchbox; or combined with seeds and nuts in trail mixes.
Chopped apricots can be added to muesli, granola and porridge. Fantastic in muesli bars, energy balls, raw food treats and fresh salads. Include dried apricots in fruit bread, cake, muffin and biscuit recipes.
Or use as a substitute for fresh fruit. Simply soak in warm water or juice until soft and plump – lovely in pies and tarts, jam, compote, or stewed and served with coconut cream.
Dried Whole Apricots, Preservative (220). No Added Sugar.
This product contains Sulphate. This product may also contain traces of other allergens.
Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended.
Up to 18 months when stored as above. See Best Before date
Please contact your local store to check availability. Not available in all stores. Images for illustrative purposes only.
When nature makes fruit, it does so delicately. Ergo, we don’t manhandle our apricots. We let them ripen in the warm Turkish sun and treat them with care, not sulfur. When dried apricots are bright orange, it means they’ve been sulfured. And if you ask us, messing with nature is baloney. That’s why our apricots are brazenly brown, just as nature intended
- Certified Organic
- Non-GMO Project Verified
- Certified Gluten Free
- 100% Unmessed With
Fact is, bright orange highway hazard signs are a lot like bright orange dried apricots: they signal danger. That blazing hue ain’t natural—it means your apricots have been treated with sulfur and possibly artificial coloring, and if you ask us, messing with nature’s palette is baloney. Our dried apricots are free to just do how they do. They’re brown. They’re naked. And they look and taste darn good that way.