Photo by PIRO4D on Pixabay (Pixabay License)

apricot halves <ref>1 to 1¼ cups dried apricot halves is a 6 oz bag.</ref>

ProduceYear-round as a dried commodity; the fresh fruit from which they are derived is harvested mid-summer (June–August in the Northern Hemisphere), with peak availability of dried halves in late summer and fall following harvest and processing.

Rich in dietary fiber, potassium, and beta-carotene (vitamin A precursor), with natural sugars providing concentrated carbohydrates. Also a good source of antioxidants, particularly polyphenols, which increase during the drying process.

About

Dried apricot halves are the bisected, dehydrated fruit of Prunus armeniaca, a stone fruit originating from Central Asia. The fruit is split lengthwise and the pit removed before drying, either naturally in the sun or through mechanical dehydration. The result is a chewy, dense fruit with intensified sweetness and a slightly tangy flavor profile. Dried apricots are typically treated with sulfur dioxide as a preservative to maintain their characteristic bright orange hue, though unsulfured varieties exist with a darker brown coloration. The halves may be further processed into pastes, leather, or flour depending on end use.

Culinary Uses

Dried apricot halves are utilized across both sweet and savory culinary traditions. In Western baking and pastry work, they appear in cakes, scones, compotes, and as standalone confections; they pair particularly well with almonds and vanilla. Middle Eastern and North African cuisines incorporate them into tagines, grain pilafs, and meat stews where their sweetness balances spiced preparations. They may be rehydrated in warm liquid before use to restore moisture and texture, or chopped and folded into cookie doughs and granolas. Apricot halves also serve as a natural sweetening agent in preserves and glazes, and work as a complement to pork, lamb, and chicken dishes.

Forms & Preparations

Whole halves — Intact, unsplit dried fruit halves with pit cavity; the most common form for cooking and baking applications.
Chopped or diced — Cut into smaller pieces for even distribution in baked goods, granolas, and grain dishes.
Paste or puree — Ground or blended dried apricots, used as a natural sweetener and binder in sauces, spreads, and fillings.
Powder — Finely ground dried apricots, incorporated into dry spice blends, baking mixes, or used as a flavor fortification agent.
Apricot leather — Thin sheets of concentrated apricot puree, dried to a chewy consistency; a traditional confection and snack.
Stewed or compote — Rehydrated whole or halved apricots simmered with liquid (water, juice, or wine) to create a sauce or spread.