Sundried Apricot (Khubani)

Sundried apricots are apricots dried outdoors under the sun, which turns them a deep brownish orange instead of bright orange. The flavour is far more concentrated than a standard dried apricot, closer to a date or a dried fig in depth, with a tangy edge and a firm, properly chewy bite.

Sun drying is the whole difference. It is the traditional, minimally processed method: the fruit sits in the sun rather than passing through a dryer, which is why these look dark rather than vivid, and why the taste is so much deeper. It is also why they cost roughly double our standard Dried Apricot, which is the softer, brighter, milder option.

How to use them

These earn their place in cooked dishes. Simmer them into compote or khoshaf, drop them into Afghan and Persian rice dishes, or cook them into lamb korma, tagine and aush, where they hold their shape and sweeten the sauce. They stew well into chutneys. Chopped small they work in halwa, cakes and breads, and they hold their own on a Nowruz platter or a cheese board next to walnuts. Technique tip: they are firm, so soak them in warm water, tea or juice for twenty to thirty minutes before eating or baking if you want them soft.

Details

Also known as

Sundried apricots, Sun dried apricots, Natural dried apricots, Brown apricots, Khubani, Zardaloo, Dried apricot halves, Abricot sec au soleil