Dried Apricot
Dried apricots are sun- or machine-dried apricots with a concentrated sweet-tart flavor, used across sweet baking and savory braises alike, especially in Middle Eastern, Persian, and American kitchens.
How to buy
Look for plump, pliable fruit rather than hard or sticky, clumped pieces. Deep orange apricots are typically sulfured to preserve color and vitamin A, while darker brown ones are unsulfured and taste more rustic. Choose based on preference, not quality.
How to store
Keep in an airtight container in a cool pantry for several months. Refrigerating or freezing extends freshness further and helps deter pantry moths, which are drawn to dried fruit.
Culinary profile
- Flavor
- A concentrated sweet-tart flavor with a tangy, slightly floral edge. Soaking or simmering in liquid mellows the tartness and sweetens the fruit further.
- Texture
- Chewy and dense raw; plumps up soft and tender once soaked or simmered in water, wine, or juice.
- Aroma
- A warm, honeyed, faintly tangy aroma reminiscent of fresh apricot concentrated down by drying.
How to prepare
- Plumped in liquid — Soaked in warm water, juice, or wine until softened before using in a dish.
- Chopped into baked goods — Diced small and folded into doughs and batters for bursts of sweet-tart flavor.
- Simmered into compote — Cooked down with sugar and liquid into a thick, spoonable fruit sauce.
- Pureed into glaze — Blended smooth and brushed over roasted meats for a sweet, glossy finish.
Classic dishes
American
- Apricot chicken bake — Chicken baked with a sweet apricot glaze or sauce, a mid-century American classic.
- Apricot rugelach — Rolled pastry cookies filled with a sweet-tart apricot filling.
- Apricot hamantaschen — Triangular filled cookies traditionally stuffed with apricot preserves or fruit.
- Apricot kolaches — Soft, pillowy pastries with a sweet dried-apricot filling at the center.
- Apricot glazed ham — Roast ham brushed with a sticky apricot glaze during baking.
- Trail mix and granola bars — Dried apricot pieces added for chewy sweetness alongside nuts and oats.
Indian
- Apricot chutney — A sweet-spiced condiment simmering dried apricots with vinegar and spice.
French
- Apricot preserves — Dried or fresh apricots cooked down with sugar into a spreadable jam.
- Apricot Danish — Laminated pastry filled with a sweet apricot center before baking.
Mediterranean
- Apricot and almond couscous — Steamed couscous studded with softened dried apricots and toasted almonds.
Middle Eastern
- Moroccan lamb tagine with apricots — Slow-braised lamb sweetened and brightened with whole dried apricots.
- Persian apricot khoresh — A tangy-sweet Persian stew built around simmered dried apricots and herbs.
- Qamar al-din — A thick apricot paste or drink made from dried apricot sheets.
- Apricot and pistachio rice pilaf — Fragrant rice studded with softened apricots and toasted pistachios.
German
- German dried fruit compote — A warm, spiced mix of dried fruits including apricots, often served with roasts.
British & Irish
- Apricot-studded poultry stuffing — Bread stuffing for roast poultry brightened with chopped dried apricots.
Substitutions
- Dried Cherry — Dried cherries can replace dried apricots roughly 1:1 in baking or stuffing, though they bring a deeper, tarter berry flavor instead of apricot's honeyed tang.