Diced Sun-Dried Turkish Apricots
Picked at the peak of ripeness, dried Diced Apricots boast the bright orange color and bright, sweet-tart flavor of fresh apricots without the limits of seasonality. They are ideal for both sweet and savory culinary applications. Contains sulfites.
Suggested uses
Basic prep
Ready to use. No preparation necessary. To rehydrate, pour boiling water over fruit and let sit, covered, for 5 to 10 minutes. Drain well before using.
Storage & handling
Store in a dry, cool place.
Ingredients
Apricots, rice flour, sulfur dioxide (to promote color retention), potassium sorbate. Contains: sulfites. Apricots are a natural product and may contain the occasional pit.
Apricots (Prunus armeniaca) were domesticated in China and are now cultivated on every continent except Antarctica. Archaeological evidence shows that apricots were eaten in ancient Armenia. They were also known in ancient Greece and Rome. They were first introduced to North America by Spanish missionaries in the early 18th century. In 2011, the top five producers of apricots were Iran, Uzbekistan, Turkey Italy, and Algeria.
Apricots are a stone fruit, closely related to peaches, cherries, plums, and almonds. They contain a large, flat pit within which is the seed. Apricots are similar in shape to peaches but smoother and smaller with a sweeter, mellower flavor. The flesh is typically a golden yellow color.
Apricots can be eaten fresh, and are incredibly versatile in their dried form. Dried apricots can be incorporated into dishes all year long and are ideal for baked goods, salads, sauces, stuffing and hot cereals. Dried apricots are a great source of vitamin A and beta-carotene and an excellent source of iron.
Classic recipe
Chamoy
Diced Dried Apricots are the secret to this popular condiment. Mexican chamoy is to fruit and ices what ketchup is to fries and scrambled eggs.
