of dried apricots

ProduceYear-round, as a shelf-stable dried product. Fresh apricot harvest occurs in summer (June-August in the Northern Hemisphere), with dried apricots becoming available within months of harvest.

Dried apricots are an excellent source of dietary fiber, beta-carotene (vitamin A), and potassium. They also provide iron, magnesium, and polyphenol antioxidants, making them nutrient-dense despite their concentrated sugar content.

About

Dried apricots are the dehydrated fruits of Prunus armeniaca, a stone fruit native to Central Asia and China. The drying process concentrates sugars and flavors, transforming fresh apricots into dense, chewy fruits with a deep golden to amber hue. Dried apricots retain much of the nutritional profile of fresh fruit while developing more complex, caramelized notes. They are available in several varieties, with Turkish, Iranian, and California-grown apricots being among the most commercially significant, each with distinct flavor intensities and moisture levels.

The drying process involves sun-drying or mechanical dehydration, often with minimal intervention beyond removing the pit. Sulfur dioxide is sometimes added as a preservative to maintain color and prevent oxidation, though unsulfured varieties are increasingly available for those seeking additive-free options.

Culinary Uses

Dried apricots are used across Middle Eastern, North African, and Mediterranean cuisines as both a sweet component and savory flavor complement. They feature prominently in tagines and stews paired with lamb or chicken, in pilafs, and as components of spice rubs and marinades. In Western baking and confectionery, they appear in trail mixes, granola, cakes, pastries, and jams. Dried apricots are rehydrated in warm water or juice before use in most applications, or eaten out-of-hand as a snack. Their natural pectin content makes them valuable for jam-making and their sweetness allows them to function as a sugar substitute in some preparations.

Forms & Preparations

Whole dried — Pit removed, halved or left intact; the most common form for cooking and snacking.
Chopped — Pre-cut into small pieces for ease of incorporation into baked goods, granola, and relishes.
Paste or puree — Finely ground or blended apricots used as a natural sweetener and binder in confections and spreads.
Apricot leather — Thin sheets of concentrated, dried apricot puree, often further processed with other fruits or spices.
Dried apricot kernels — The seeds within the pit, sometimes sold separately for use in liqueurs or as a specialty ingredient (note: contain trace amygdalin).