Apricot Whole with Seed is a cherished delicacy, especially popular in Afghan and Central Asian culinary traditions. These sun-dried apricots are left intact—skin, fruit, and seed—offering an earthy, tangy-sweet flavor with a pleasantly chewy texture. The kernel inside the pit is traditionally valued and often cracked open to reveal a nutty treat.

Culinary Appeal of Apricot Whole with Seed
These whole dried apricots bring a deep, naturally tangy sweetness to the table. Enjoy them as a wholesome snack on their own, or soak them in water to soften and include them in chutneys, stews, rice dishes, or desserts. The whole form retains more natural oils and flavor, and the seed adds cultural and nutritional depth to the experience.

Why Choose Apricot Whole with Seed?
Flavor Profile: Naturally sweet and tangy with a rich, sun-dried depth.
Uses in Cooking: Great for snacking, soaking for desserts, pairing with nuts, or adding to pilafs and sauces.
Cultural Touch: The inner kernel can be cracked and eaten, traditionally used in Afghan sweets and jams.

Botanical and Cultural Significance
Botanical Name: Prunus armeniaca
Common Names: Whole Dried Apricot with Seed, Afghan Apricot with Pit, Seeded Apricot, Wild Apricot
Global Names:
Persian: زردآلو با هسته
Pashto: زردالو د تخم سره
Turkish: Çekirdekli Kayısı Kurusu
Arabic: مشمش مجفف مع النواة
Hindi: बीज सहित सूखा खुबानी
French: Abricot Sec avec Noyau
German: Getrocknete Aprikose mit Kern
Russian: Курага с косточкой
Chinese: 带核杏干

A Taste of Heritage
Apricot Whole with Seed is more than a snack—it's a taste of tradition, offering a rustic, nutrient-rich, and satisfying addition to any pantry. Enjoy the fruit, and—if you choose—crack the kernel for a deeper connection to age-old flavors.