Our organic dried apricots are harvested and pitted by hand before undergoing a carefully controlled drying process. Apricots naturally brown as they dry due to oxidation of their polyphenols. However, when treated with sulphur dioxide (SO₂), the fruit retains its bright yellow color and shelf life is extended.
This results in two distinct varieties:
Natural Brown Apricots – dried without SO₂, with a rich, caramelized flavor
Sulphured Yellow Apricots – treated with SO₂ to preserve a golden color and mild sweetness
100% organic and naturally sweet
Available in sulphured (yellow) or unsulphured (brown) forms
High in fiber, potassium, and antioxidants
Free from additives in natural brown variety
Suitable for snacks, bakery, and confectionery
Once harvested and pitted by hand, apricots are either sun-dried naturally or treated with sulphur dioxide gas to inhibit the polyphenol oxidase enzyme, which causes browning.
In unsulphured apricots, the natural enzymatic reaction occurs, producing a rich brown color and deeper flavor.
In sulphured apricots, SO₂ prevents oxidation and maintains a bright yellow hue while also helping to extend shelf life.
Both processes preserve the fruit’s nutrients, while offering distinct flavors and appearances to suit different consumer preferences.
The result is a versatile, nutrient-rich dried apricot available in both natural and sulphured varieties, perfect for snacking, baking, and cooking.
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