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apricots or dried apricots

ProduceFresh apricots are in season from late spring through early summer (May–July in the Northern Hemisphere), with peak availability in June. Dried apricots are available year-round as a shelf-stable product.

Apricots are rich in beta-carotene and vitamin A, supporting vision and immune function; dried apricots concentrate these nutrients and provide fiber and potassium. Both forms contain polyphenolic antioxidants, though dried apricots deliver higher sugar concentration and caloric density per serving.

About

Apricots (Prunus armeniaca) are small stone fruits belonging to the Rosaceae family, native to Central Asia and widely cultivated in temperate climates worldwide. The fruit features a velvety golden-orange skin, soft flesh, and a single hard pit containing an almond-like kernel. Dried apricots are produced by sun-drying or mechanical dehydration, concentrating sugars and intensifying the fruit's flavor to a complex sweet-tart profile with subtle tannic notes. Fresh apricots have a delicate, floral sweetness with gentle acidity, while dried variants offer deeper caramel and jammy characteristics. Common cultivars include Blenheim, Moorpark, and Royal, each with distinct flavor and texture profiles.

Dried apricots may be treated with sulfur dioxide (SO₂) as a preservative to maintain color and shelf stability, resulting in bright orange fruit, or left unsulfured for a darker, naturally brown appearance.

Culinary Uses

Fresh apricots are enjoyed raw as dessert fruit, while both forms feature prominently in Middle Eastern, North African, and Mediterranean cuisines. Dried apricots are essential in Persian and Moroccan tagines, added to grain pilafs, and incorporated into savory meat dishes where their sweetness balances spice and salt. They are stewed into compotes, baked into cakes and pastries, reconstituted for jams and preserves, or chopped into granola and breakfast dishes. Fresh apricots are poached in light syrups, made into tarts and crisps, or used in glazes for roasted meats and poultry. Both forms pair well with warm spices such as cinnamon, cardamom, and nutmeg, and work effectively in both sweet and savory applications.

Forms & Preparations

Fresh fruit — Whole stone fruit with pit, eaten raw or cooked; delicate texture and subtle flavor.
Dried whole — Whole fruit sun-dried or mechanically dehydrated; chewy texture and concentrated sweetness, used in compotes and savory dishes.
Dried halves — Split lengthwise and dried; easier to portion and reconstitute than whole dried apricots.
Chopped dried — Diced into small pieces for even distribution in baked goods, granolas, and sauces.
Apricot paste or block — Concentrated fruit reduced and set into dense blocks; sliced thinly or melted for glazes and confections.
Apricot nectar or juice — Pressed or blended fruit and water, sweetened and sold bottled; used in beverages and cooking liquids.