Fruits · Dried fruit
Dried apricots
Dried apricot halves, chewy and sweet-tart; used in tagines, pilafs, baking and snacking.
Also called: kuru kayısı, khubani
Photo: Andrey Butko, via Wikimedia Commons (CC-BY-SA-3.0)
What it is
Dried apricots are pitted apricots dried whole or in halves. Bright orange ones are usually treated with sulphur dioxide to keep their colour; unsulphured ones are brown and taste more caramel-like. Turkish apricots are typically whole and plump; Californian halves are tarter.
How it’s used
- Simmered in lamb and chicken tagines
- Chopped into pilafs and couscous
- Baked into flapjacks, cakes and stuffing
- Poached or stuffed in Turkish kayısı tatlısı
Characteristics
Storage
Cool, dry and dark. Keep sealed in a cool, dry place, or the fridge in hot weather; they harden as they dry out.
Diet, allergens and safety
Contains Sulphites.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
- Often treated with sulphites, which can trigger reactions in sensitive people and asthmatics; check the label.
Nutrition per 100 g
- Energy
- 241 kcal
- Protein
- 3.39 g
- Carbohydrate
- 62.64 g
- Fat
- 0.51 g
- Fibre
- 7.3 g
- Sugars
- 53.44 g
USDA FoodData Central: Apricots, dried, sulfured, uncooked.
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Prunes — In tagines and stuffings; sweeter, darker and stickier.
Related ingredients
Recipes with dried apricots
Ghapama
Armenian · 2 h 30 min · 314 kcal · VegetarianLamb tagine with apricots
Moroccan · 2 h 35 min · 637 kcal
Shah plov
Azerbaijani · 3 h 20 min · 631 kcal
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