Apricot: dried apricots and apricots

Dried apricots and apricots start from the same fruit. Variety, seed, degree of drying and pre-processing explain the differences better than color alone.

The directory combines different forms of dried apricot. The trade word “chocolate” does not indicate a chocolate coating, a special variety, or the absence of sulfites.

Sulfitation is a treatment before drying, and not an independent method of removing water. Both processed and unprocessed fruits can be dried in the sun.

History

Central Asian diversity

Kew indicates the apricot's native range from central Asia to northern and central China. In Tajikistan, many years of selection have created numerous local forms with different ripening periods and pulp properties.

Malatya and protected origin

Malatya Kayısısı is a geographical name with described varieties and characteristics. It refers to products that comply with the specification; random dried apricots from Turkey do not automatically become such a product.

Regions and differences

Regional schools of dried apricot

Malatya, Tajikistan and California are described in detail. Additional countries are named in the FAO Turkey Country Profile based on 2017 data; This is information about the cultivation of apricots, and not just about the production of dried apricots, and is not an up-to-date rating.

Malatya and neighboring areas specifications, Türkiye

Drying varieties of Malatya include Hacıhaliloğlu, Kabaaşı, Soğancı and Çataloğlu; Among the table varieties there are other forms.

Hacıhaliloğlu and Kabaaşı are distinguished by their dense pulp; in Soğancı it is softer. When purchasing, what is important is the declared variety, and not the general promise of “Turkish taste.”

For accurate slicing, compare firm flesh and gauge; For pasta or sauce, a soft sample is more convenient.

Sughd region: Isfara, Kanibadam, Khujand, Tajikistan

The FAO national report describes the northern regions as the main apricot growing belt and lists the Ferghana forms as Isfarak, Khurmoi, Kandak and Mirsanjali.

Local names cover groups of forms that differ in size, ripening and flesh composition. Isfarak does not guarantee one size for all batches.

For compote and whole serving, choose the form with or without a pit consciously; check the grade and softness.

Zarafshan and southern Tajikistan, Tajikistan

In the Zarafshan group, light-skinned forms are described; for the south, Kandak and Toshkurgani are noted, suitable for drying and processing.

Even within one country, raw materials are heterogeneous: the timing of ripening and the properties of the form are more important than the general characteristics of the region.

For cooking and filling, compare specific dried pulp; use the regional name as a reason to clarify the variety.

California, USA

The University of California calls Blenheim a traditional drying variety. In home processing, apricots are often halved before drying.

Variety and cutting method are separate characteristics. The pitted half is convenient for even portioning.

Fillings, slicing for cheese and baking where uniform pieces are important.

• Uzbekistan
• Iran
• Italy
• Algeria

Types and processing

Dried apricots without pits

Dried pulp: whole open fruits or halves. Cut shape and moisture content may vary.

Slicing into porridge, baking and stuffing; select the size according to the recipe.

Apricot with pit

For whole dried apricots with pits, part of the mass comes from the inedible pit.

Compote or long-term softening; Remove the pit before serving the pulp.

Orange and brown dried apricots

The Malatya specification describes yellow sulfated and brown non-sulfated dried fruits. This is a description of the technology, not a reliable home test of the composition.

If you are sensitive to sulfites, choose by labeling and evidence, not by shade.

"Chocolate" dried apricots

The name does not reveal the composition: it does not prove the chocolate coating, the variety, or the drying method.

Before choosing, check the ingredients and processing with the seller.

Drying this product

In Malatya, solar drying has been documented both after and without sulfitation. About the method

TÜBİTAK tested solar-supported drying systems in Malatya: this is a different equipment from laying out fruits in the open sun. About the method

Apricots can be dehydrated in a heat-controlled dryer. Halves of the same thickness dry more predictably than mixed sizes. About the method

How to choose

• Check the presence of a seed: the weight of the purchase and the weight of the pulp differ.
• Check the composition and declared pre-treatment; color does not replace this information.
• For snacking and for long cooking, different softness and size are needed - evaluate the sample, not just the name.

In the catalog

• Dried apricots terma
• Shokoladnaya dried apricots
• Dried apricots with pits
• Yasama dried apricots
• Red apricot (apricot)