Hunza apricots look nothing like familiar plump orange apricots - they look more like a pale walnut. They're small, round, hard dried apricots with a beige colour and they come from wild apricot trees in the Hunza valley in Kashmir and from Afghanistan and Turkey. The fruit is left on the trees to dry before being harvested.
Hunza apricots need to be soaked and cooked before eating. They have an intense toffee-like flavour and can be used in sweet and savoury dishes such as tagines, curries, stews, jams, coulis, desserts and baked goods.
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).