SKU: F21-1
Size :
  • 454g (1lb)
  • 2.27kg (5lbs)
  • 10kg (22lb)
  • $4.25
  • $17.00
  • $63.00

Botanical Name: Prunus Armeniaca
Certified Organic
Ingredients: Diced apricots, white rice flour
Country of Origin: Turkey
Production: Apricots are traditionally dried in a sun, a process that usually takes between 3 and 4 days. It is disputed whether apricots originated in China or Armenia before Persian traders discovered the fruit and introduced it as a trading asset throughout the silk road. Cultivated in many Middle Eastern countries, they were especially coveted in the Russian, Ottoman, and Persian empires, and were introduced to the Americas by Spanish conquistadors. Turkey is today’s leading producer of dried apricots.
Qualities: Full of fiber and potassium, dried apricots are also an excellent source of iron and has been known to be beneficial for anemia. Dried apricots are also a source of antioxidants and vitamin A, which promotes healthy vision and keeps our immune systems in check. They are also high in fiber (both fresh and dried), and due to the retinol in apricots being fat-soluble, absorb easily and quickly into the body while cleansing the intestines. Apricots may assist in reducing cholesterol and the high potassium content can balance electrolytes.
Common Use: Perfect for trail and nut mixes or alone as a snack. A great way to utilize dried apricots is in these tasty breakfast/granola bars:

  • 100g/3½ oz butter/nutbutter
  • 75ml/2½fl oz maple syrup
  • 175g/6 oz rolled  oats
  • 50g/1¾ oz pumpkin seeds
  • 50g/1¾ oz sunflower seeds
  • 50g/1¾ oz hazelnuts, crushed or roughly chopped
  • 60g/2¼ oz dried apricots, roughly chopped (or our diced apricots)
  • Preheat the oven to 375℉, and line a 9 x 9 inch baking pan with wax paper or butter.
  • Warn the butter and maple syrup in a small saucepan until the butter is fully melted and simmering. Mix the oats, seeds, nuts, and apricots into a large bowl, then pour the butter/syrup mixture and combine well.
  • Pour into the baking tray and press down into a uniform layer. Bake for approximately 20min, or until golden brown. Allow to cool for at least 10 minutes. Once cool, transfer into an airtight container and bars will keep for up to a week in the refrigerator.

Storage: Store in a cool, dry, and dark area in a sealed bag or container.

Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.

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Judy K.

I put them in a

I put them in a trail mix that I made and it was a very nice change to just raisins in the dried fruit category!

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