Dried Apricots


Natural, Sulphured, Diced, Paste.


Malatya, Urgup, Tilton, Supkhani, Anya, Sateni, Tomcot.


220/+, 201/220, 181/200, 161/180, 141/160, 121/140, 101/120, B/100


5, 10 and 20 kg boxes.

Dried Apricots: From the Sun to the Palate, the Charm of Dried Apricots

Dried apricots, those deliciously sweet dried fruits that taste like they have captured the sun in each bite, date back to faraway lands and have woven their own history of delicious flavours and culinary traditions. 

Dried apricots are simply apricots (Prunus armeniaca) that have undergone a drying process. Originally from Central Asia and China, they have been grown for thousands of years, and travelled along the ancient trade routes to different parts of the world.

The Silk Road and Dissemination: Loved for their soft, juicy flavour and texture, apricots were taken along the Silk Road, thus spreading the charm of these golden fruits. Their sweetness and ease of transport meant they became popular in diverse cultures, from Persia to the Mediterranean and beyond.

Dried Apricots in Ancient Persia: In Ancient Persia, dried apricots were considered a luxury delicacy. They were valued not only for their flavour, but their durability and ease of preservation for long periods of time. As dried apricots were included in the region’s culinary traditions, the liking for them spread to other areas and cultures.

Dried Apricots in Medieval Europe: Dried apricots arrived in Europe during the Middle Age, and they soon became a delicacy on the tables of nobles. Serving these dried fruits at banquets and celebrations was a status symbol for the nobles, as they were considered a symbol of opulence and exquisiteness.

Colonisation and New Worlds: With colonisation and cultural exchange, dried apricots traversed oceans and reached America. They found their place there in traditional cuisine and were adapted to include them in new recipes, thereby becoming a versatile ingredient in a variety of dishes.


Dried Apricots in Contemporary Cuisine: Today, dried apricots are highly rated the world over. They are eaten as a snack, added to cereal, yoghurt and salads, and they are also used to make desserts, bread and savoury dishes. Their natural sweetness and unique flavour give a special touch to many dishes in modern cuisine.

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