Dried Apricots
These are the dark, wrinkled ones, not the bright orange kind from the supermarket. No sulfur means deeper color and a more concentrated, almost jammy sweetness.
What It Is
Conventional dried apricots are treated with sulfur dioxide to stay bright orange. These are not. Left to dry in the sun without it, they turn a deep amber-brown and develop a richer, more complex flavor, somewhere between honey and a dried plum. They are smaller and chewier than their fluorescent cousins, and that is a good thing.
Apricots have been dried and stored this way for centuries across Central Asia and the Mediterranean. The process concentrates natural sugars, which is why a single apricot tastes so much more intense than a fresh one.
What To Do
Eat them as they are, or chop and stir them into oatmeal, grain salads, or rice dishes where a little sweetness balances savory. They pair well with almonds, aged cheese, and warm spices like cinnamon and cardamom. Simmer a handful with a little water and you have a quick fruit sauce for pork or chicken.
For baking, chop them small and fold into muffins, quick breads, or cookies in place of raisins. Store in an airtight container at room temperature for a few weeks, or in the fridge for several months.
