BBC navigation

BBC

Dried apricots recipes

Dried apricots

Dried apricots have an intense sweet-sour flavour and are high in fibre. They make an excellent substitute for fresh apricots out of season. They can be bought dried or semi-dried.

Buyer's guide

Dried apricots can be high in sulphur dioxide, which is commonly used in small quantities to prevent mould developing on the fruit. Many organic dried apricots are brown because they are sun-dried: sunlight oxidises their flesh, which acts as a natural preservative. Check labels as some semi-dried apricots are infused with sugar syrup.

Preparation

Dried apricots contain les than 16% moisture and, when soaked, will absorb more liquid than semi-dried apricots. Use in stews, tagines and compôtes. If very dry, simmer gently before soaking to shorten the soaking time.

Semi-dried apricots are softer than dried as they are dried, partially rehydrated, then cooled in an air dryer to make them more succulent. They don’t need soaking. Use in muesli, bread, stuffing and salad.

On this page

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.