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Home > Dried Fruit > Dried Apricots (11)

Dried Apricots (11)

Sub-Categories
Blenhim Apricots
Tangy Apricots
Slab Apricots
Whole Apricots
White Apricots
Extra Value Apricot
Apricots-ORGANIC
Apricots-NATURAL
Turkish Apricots
Turkish-ORGANIC
Diced/Baking
    
Total Items: 13
California Blenhim Apricots
In Stock $9.00
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Dried Extra Value Apricot
In Stock $7.00
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California Tangy Apricot
In Stock $9.00
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In Stock $9.00
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Dried Slab Apricots
In Stock $9.00
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Dried Mediterranean Apricots
In Stock $9.00
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California Natural Dried Apricots
In Stock $9.00
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California White Apricots
In Stock $9.00
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Organic California Apricot
In Stock $12.00
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Organic Mediterranean Turkish Apricots
In Stock $9.00
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Chocolate Covered Apricots, 8oz
Sold Out $6.00
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Chocolate Apricots Jar, 12oz
Sold Out $9.00
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Diced Tangy California Apricots
In Stock $8.00
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Apricots: A Rich History
The history of the California apricot dates back to 4,000 years ago when it was discovered on the mountain slopes of China. From there, it found its way across the Persian Empire to the Mediterranean. Spanish missionaries introduced the apricot to California in the 18th century, and recorded history indicates that 1792 was the year that the first major California crop was produced. By 1920, the California apricot was flourishing in the Santa Clara Valley. Eventually, California apricot farms found their way to the San Joaquin Valley after World War II. Today, California produces over 95% of the apricots grown in the United States.[1]

Apricots    Superfood!
When it comes to apricots, you may be tempted to consider them as being too “ordinary” to be considered a “Superfood”. Think again -- California apricots are a powerful source of disease fighting agents and are one of the healthiest and most beneficial fruits available. Because of their high nutrient content, California apricots address a variety of health concerns - anemia, digestion, eyes and vision, and even skin problems. The diverse and unique combination of antioxidants in California apricots makes them an excellent fruit for fighting against heart disease, cancer, and stroke
.[1] Dried apricots have a greater nutritional content (especially Vitamin A and minerals) than fresh apricots due to their high concentration of nutrients.[2] The antioxidants caretenoids and phenolics are both abundantly present in apricots. They are rich in vitamin C, potassium, calcium, iron, vitamin A, phosphorous, and contain fiber as well as essential minerals in trace amounts. [3] According to studies, apricots are excellent sources of β-carotene, forming 60-70% of the carotenoid that confers with the orange color on the un-blushed sides of the fruit. Additionally, the β-carotene and lycopene found in apricots protect LDL cholesterol from oxidation, which may help to fight against heart disease. [4] [5] Caretenoids are important not only because of the color they impart but also because they show protective activity against a variety of degenerative diseases. [6] [7] Apricots have been described as one of the most important dietary sources of provitamin A caretenoids – 250g of fresh or 30g of dried apricots (approximately one serving size) provide nearly all of the recommended daily allowance.[8]

6 Apricot Facts - Did you know?

  •  Apricots are in the Rosacea (Rose) family – along with the other stone fruits (such as peaches, cherries, and plums), almonds, strawberries, raspberries, apples, pears, and of course, roses! [9]
  • In a 2005 study, Spanish researchers found that apricot color has a large influence not only on consumer perception of quality but also on nutritional recognition for their Vitamin A content.[4]
  • Laetrile, a purported alternative treatment for cancer, is extracted from apricot seeds. As early as the year 502, apricot seeds were used to treat tumors and in the 17th Century, apricot oil was used in England against tumors and ulcers. However, in 1980, the American National Cancer Institute described laetrile to be ineffective in the treating of cancer. [10]
  • Apricots are very closely related to the almond (P. dulcis) and the pits of some of the specially developed hybrids are edible. [11]
  • Approximately 20% of California’s total apricot crop is utilized for drying. [12]
  • Turkey is the main producer of dried apricots, accounting for approximately 85% of the world production [13] 

Become an “Apricot Epicurean”
With 10 different types of dried apricots to thrill your taste buds, we don’t want you to be overwhelmed by too much of a good thing. This simple information will help you become an Apricot Epicurean.

Tangy Apricots - Pattersons
The Patterson is our favorite with its sweet yet tangy flavor combination! Contrary to popular belief, this variety originated in Le Grand, California -- a small rural town in the San Joaquin Valley. The Patterson was named after another little rural town, which has been billed the “Apricot Capital of the World”. The town of Patterson once was the apricot hub in the 1950s when hundreds of apricot orchards were relocated there from the Santa Clara valley. Our dried Patterson Apricots surprise each bite with sweet apricot flesh and a rich tangy skin. (If you’d like to read more about the Patterson variety and it’s importance to California agriculture, check out the great article written in Good Fruit Grower here.

Whole Apricots - Pattersons
Using apricots so ripe they cannot be sliced in half for fear of squashing them, we hand-remove the pits and set the whole juicy apricot on drying trays before we dry them under the sun. Twice as thick as normal, there are no apricots more chewy and succulent than these. Because of the extremely ripe fruit used to dry whole apricots, you will find they possess flavorsome apricot tang along with a light honeyed flavor.

Sweet Dried Apricots - Blenheims
Sweet Apricots are dried from the Golden State’s Blenheim varieties and emit a mellower tang and delectably sweet flavor. These are often called a “vintage variety” and are one of the most highly-coveted varieties in the state!

Extra Value Apricots
The smallest apricots are separated from each batch and offered at a great price resulting in the name “Extra Value”. Each bite-size slice bursts with zesty and tart flavors.

Slab Apricots
Many of our apricot fans want to know – “What does the term “slab” mean? Are these a variety?” Slab is a type of dried apricot that is so ripe when cut it can’t maintain its round figure. They dry in the shape of flat chewy slabs -- usually thicker on one end and thinner on the other. The Slabs are a bit sticky with a lush fruity apricot tang that melts with each savory bite.

Natural (no sulfur) Apricots
Look at the ingredient list and all you’ll see is the word "Apricots” – plain and simple! The halves are dried naturally without preservatives resulting in darker skin and tougher flesh. Dried fruit aficionados know these dark dried apricots deliver sweet earthy flavor and mild apricot tang.

Organic Apricots
Identical in flavor and appearance to the Natural (no sulfur) Apricots, these ‘cots are grown organically according to CCOF standards. These are also dried naturally without preservatives resulting in darker skin and tougher flesh. Aficionados of dried fruit know these dark dried apricots deliver sweet earthy flavor and mild apricot tang.

Mediterranean/Turkish Apricots
Bright orange Mediterranean gems imported from Turkey are dried whole, making them very thick. Each succulent apricot provides a tropical, peachy flavor.

Organic Turkish Apricots
Grown organically and dried without preservatives, these succulent dark Turkish Apricots emit an earthy, sweet, peachy flavor.

White Apricots
Last year, we started drying the White Apricot, which created quite the buzz. Even Martha Stewart is a fan, which you can read more about in an article in the San Francisco Chronicle. In 1976, a small bag of apricot seeds (or kernels) made its way from Iran to Californian Ross Sanborn, a retired UC Davis Farm Advisor and plant breeder. With the seeds, Ross spent the later years of his life perfecting his vision of a firm, white apricot. It is the only California Apricot without tang, emitting smooth nectarous and floral flavors -- like nothing we’ve ever tasted. We thought they’d be good dried, but we were wrong--they’re FANTASTIC!


[1] California Apricots. 2012. California Fresh Apricots. 1 June 2012. http://www.califapricot.com/
[2]
Guclu, K., M. Altun, R. Apak, S.E. Karademir, and M. Ozzyurek. 2006. Antioxidant capacity of fresh, sun- and sulphited-dried Malayta apricot (Prunus armeniaca) assayed by CUPRAC/ABTS/TEAC and folin methods. Int. J. Food Sci. Tech. 41:76-85
[3] Davarynejad, G., J. Gal-Remennyik, S. Khorshidi, J. Nyeki, and Z. Szabo. Antioxidant Capacity, 2010. Chemical Composition and Physical Properties of Some Apricot (Prunus armeniaca L.) Cultivars. Hort. Environ. Biotechnol. 51(6): 477-482.
[4] Ruiz, D., J. Egea, M.I. Gil, and F.A. Tomas-Barberan, 2005. Caretenoids from new apricot (Prunus armeniaca L.) varieties and their relationship with flesh and skin color. J. Food. Chem. 53:6368-6374
[5] Sass-Kiss, A., J. Kiss, M.M. Kerek, P. Milotay, and M. Toth-Markus. 2005. Differences in anthocyanin and caretenoid content of fruits and vegetables. Food Res. Intl. 38:1023-1029.
[6] Machlin, L.J. Critical assessment of the epidemiological data concerning the impact of antioxidant nutrients on cancer and cardiovascular disease. 1995. Critic. Rev. Food Sci. Nutr. 35:41-50.
[7] Van den Berg, H., R. Faulks, H. Fernando Granado, J. Hirschberg, B. Olmedilla, G. Sandmann, S. Southon, and W. Stahl. 2000. The potential for the improvement of carotenoid levels in foods and the likely systematic effects. J. Sci. Food. Agr. 80:880-912.
[8] Bolin, H.R. and A.E. Stafford. 1974. Effect of processing and storage on provitamin A and vitamin C in apricots. J. Food. Sci. 39:1034-1036.
[9] Hickman, J.C. 1993. The Jepson Manual: Higher Plants of California. University of California Press.
[10] Kan, T. and S.Z. Bostan. 2010. Changes of Contents of Polyphenols and Vitamin a of Organic and Conventional Fresh and Dried Apricot Cultivars (Prunus armeniaca L.). World J. Agr. Sci. 6(2)120-126.
[11] Encyclopedia of Plants and Flowers. 2010. Prunus – Almond, Apricot, Cherry, Nectarine, Peach, Plum. 1 June 2012.  http://www.botany.com/prunus.html
[12]
Anon. 1967. United States standards for grades of dried apricots. U.S. Dept. Agr., Agricultural Marketing Service, Processed Products Branch, Washington, D.C.
[13]
Ozel, M.Z. and F. Gogus. Handbook of Fruit and Vegetable Flavors 2010. 1st ed. John Wiley & sons, Inc., N.J.

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