Dried Apricots

Our elephantine-sulfured-dried apricots are vibrant in flavor thanks to their size. That’s right, we source the best-graded size of apricots available within the market. And larger apricots like this variety tend to be sweeter and more delicious than smaller ones. These succulent dried fruits are plump, moist, and chewy.

Thanks to their size, our elephantine sulfured dried apricots are vibrant in flavor. That’s right; we source the best-graded size of apricots available within the market. And larger apricots like this variety tend to be sweeter and more delicious than smaller ones. These succulent dried fruits are plump, moist, and chewy. Did we mention they pack an excellent source of fiber in each serving? We can’t argue more with these delicious dried apricots.

Sulfured dried apricot color is orange with a soft texture, whereas sun-dried is darker and coarser. Organic sun-dried apricots are also available in store.

NUTRITIONAL VALUE AND ANALYSIS

The serving size of 100 grams has 241 calories with 0.51 grams of fat. The serving size is equivalent to 100 grams of food and contains 4.59 calories from fat. [1]

This dried fruit is a good source of copper and vitamin a but is high in sugars. Sulfured Dried Apricot is a low-fat food because it contains less than 3 grams of fat per serving.

A serving of 100 grams of Sulfured Dried Apricot has 38% of the recommended daily needs of copper.

Apricot Chutney Recipe

Photo by Sarsmis from Getty Images

Ingredients

• 2 1⁄2 lbs apricots, pitted and quartered
• 1 lb brown onion, peeled and diced
• 2 cups Hunza raisins
• 1 lb brown sugar
• 2 cups cider vinegar
• 1 teaspoon chili powder
• 2 teaspoons mustard seeds
• 1 1⁄4 teaspoons salt
• 1 teaspoon turmeric
• 3⁄4 teaspoon cinnamon

Directions

• Mix all the ingredients in a large saucepan.
• Bring to a boil. Lower heat and simmer for about 1 hour, uncovered, or until juice thickens.
• Pour into warm sterilized jars and seal.
• You may eat it immediately, but the flavor improves after a few days.

 The recipe referenced from Food

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