Get Fresh & Fruity Dried Apricots

Get Fresh & Fruity Dried Apricots

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Dried Apricot

Pronounce it: ay-pree-kot

A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety skin that ranges from pale yellow to deep orange. Inside there's a large kernel that will fall out easily if the flesh is ripe.

Apricots need a warm climate to thrive - in the summer most come from hot European countries, and there's also a short winter season for apricots grown in Chile and South Africa.

Availability

The British apricot season is from May to September.

Choose the best

An apricot's colour is not always a reliable guide to flavour, but steer clear of very pale varieties, and always avoid wrinkled or blemished skins. The flesh should feel moderately firm with some give.

Prepare it

Halve by running a blade around the kernel following the line of the fruit's natural dimple, then gently twist apart and flip out the stone. Brush the cut sides with lemon juice to prevent the flesh from discolouring.

Store it

At room temperature if not completely ripe (they'll ripen in a day or two in the fruit bowl), otherwise in the fridge.

Cook it

In tarts and crumbles; poached and served with double cream; or use to make jam, compote or chutneys

Dried apricots have an intense sweet-sour flavour and are high in fibre. They make an excellent substitute for fresh apricots out of season. They can be bought dried or semi-dried.

Dried apricots

Recipes

Main course

Light meals and snacks

Brunch

Starters and nibbles

Side dishes

Desserts

Cakes and baking

Other

See all recipes using dried

Buyer's guide

These can be high in sulphur dioxide, which is commonly used in small quantities to prevent mould developing on the fruit. Many organic dried ones are brown because they are sun-dried: sunlight oxidises their flesh, which acts as a natural preservative. Check labels as some semi-dried apricots are infused with sugar syrup.

Preparation

They contain les than 16% moisture and, when soaked, will absorb more liquid than semi-dried apricots. Use in stews, tagines and comp´tes. If very dry, simmer gently before soaking to shorten the soaking time.

Semi-dried apricots are softer than dried as they are dried, partially rehydrated, then cooled in an air dryer to make them more succulent. They dont need soaking. Use in muesli, bread, stuffing and salad.

Apricot


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Get Fresh & Fruity Dried Apricots