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Organic Whole Apricots

Organic Whole Apricots

SKU Unit Size
10266 12 x 100 g tub
27941 12 x 100 g
27942 12 x 200 g
27946 12.5 kg BULK

  • Description

  • Directions

  • Uses

  • Storage

  • Nutrition

SKU Unit Size
10266 12 x 100 g tub
27941 12 x 100 g
27942 12 x 200 g
27946 12.5 kg BULK

  • Description

  • Directions

  • Uses

  • Nutrition

  • Storage

  • The apricot, which was cultivated in China and Central Asia as early as 2000 B.C., migrated with the country’s traders, who traveled the Great Silk Road. Widely dispersed, it was spread throughout the Eurasian steppe by nomadic, horseback-riding tribesmen.

    The fragile fruit has long been a favorite of royals and aristocrats. The apricot’s beauty captivated poets like English writer John Ruskin, who described it as “shining in a sweet brightness of golden velvet.” The chefs of the court created dishes for the al-barqouq (“apricot” in Arabic), which were adopted in the many Islamic dominions.

    Turkey supplies about 70% of the world’s dried Apricot production. Almost all of Turkey’s Apricot production is from Malatya which is an area is surrounded by beautiful mountains that are an extension of the Taurus Mountains. The cold and dry high plateau is ideal for the cultivation of sweet apricots.

    Turkish apricots are mostly consumed in dried form. In many parts of the world, the apricot fruit is sliced into halves when drying. Yet, in Turkey, the apricot fruit is dried as a whole, mostly with natural sunlight.

    The Organic Apricots are free from sulphites and have a natural brown colour.

  • Dress up your dinner table with a colourful dinner salad that mingles sweet-tart dried apricots and cherries with salted cashews, tangy goat cheese, fresh spinach, and romaine lettuce in a mild balsamic-shallot dressing.

    Make a Moroccan tagine dish that will traditionally mingle savoury and sweet flavours. This delicious dish is no exception. Onions, saffron, and ginger help balance out the dried apricots and a delectable honey-cinnamon syrup topping.

  • Apricots are used in many pastries thanks to their fresh, tarty flavour and their natural sweetness. They can also be added to muesli, desserts, and fruit sauces. Eaten by themselves they are a mineral-rich energy food with high concentrations of potassium, iron, and different vitamins.

    Here are some ways to use Apricots at home:
    - Make a fruited rice pilaf - Brown rice tossed with sautéed garlic, dried apricots and cranberries, raisins, and slivered almonds.
    - Substitute for chocolate - Hold the sprinkles and add some dried apricots! Scoop your favourite ice cream over a peeled banana and sprinkle with dried apricots.
    - Use it as a salad topper - To add more potassium and vitamin A to your day, toss dried apricots on your salad.
    - Try to change up your breakfast. Tired of boring bagels? Mash ripe bananas, spread over a bagel, and top with chopped dried apricots.
    - Have as a hiking or workout snack. Dried apricots are delicious as is! Pack a few for an energizing mid-morning or pre-workout snack!
    - Having people over? Try making a nice snack for your guests. Cubed cheese, whole wheat crackers, and dried apricot is a snack that appeals to both sweet tooth and salty cravings!

  • Nutrition Facts Per 3 pieces (40 g) Amount % Daily Value
    Calories 100 -
    Fat 0 g 0%
    Saturated Fat 0 g -
    + Trans Fat 0 g 0%
    Carbohydrate 25 g -
    Fibre 3 g 10%
    Sugars 21 g 21%
    Sugar Alcohol - -
    Protein 1 g -
    Cholesterol 0 mg -
    Sodium 0 mg 0%
    Potassium 450 mg 10%
    Calcium 20 mg 2%
    Iron 1 mg 6%

  • Cool, dry storage below 45˚F is recommended for a shelf life of 1 year.

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