Natural dried apricots are such a special fruit as they would look good in both sweet and savory dishes. Their sweet, tangy tart flavor brings depth to chutneys and balance to cakes. Additionally, they provide a pop of flavor in regular fare. They contain 100 percent natural dietary fiber, and contain high levels of potassium as well. This is why it is an all-vegetable contribution to meals.
Add to that the fact that apricots add versatility to your menu. For example, you can make a light snack as well as a fancy dessert.
Natural Dried Apricots vs. Unsulphured Dried Apricots: What’s the Difference?
The question many of people ask is whether Natural Dried Apricots and Unsulphured Dried Apricots are identical. Yes–both terms commonly denote apricots that are dried without sulfur dioxide. Natural Dried Apricots are normally dark brown into deep amber color. They have earned a rich honey-caramel flavor. Sulphured Apricots on the other hand are bright orange, since they are treated with sulfur dioxide. This acts as a preservative. Unsulphured Dried Apricots are the most suitable choice for people who prefer a clean label that does not use any preservatives. They are ideally suited to chutneys, cakes, and sauce, because of their bold flavor.
Why Malatya Matters: The Heart of Apricot Quality
We are situated in Malatya, Türkiye, the world place of apricots. The Malatya apricot can be described as the most delicious fruit of unparalleled quality due to our unique climate and centuries of tradition.
We are very proud to be a part of this heritage in Malatya Apricot. We mix traditional sun-drying techniques with modern quality control. As a result, when an apricot is picked out of our hands it is guaranteed to meet superior standards.
We are the steward of this fruit, from orchards locally, to kitchens in every corner of the globe.
Visit Malatya Apricot to see our selection of Natural Dried Apricots and Unsulphured Dried Apricots.
Pantry & Prep: Buying, Storing, and Soaking
When selecting the right apricot for chutney and dressings, pieces are preferable because they make the best fit. However, in the case of cakes and desserts, whole or half apricots are better as they provide bursts of fruit flavor. Quality deserves attention when choosing apricots as well. It is always important to look at items that have the same size, natural color, and texture.
Refrigeration or freezing is advised to guarantee freshness over long-term periods. In case apricots become hard during the course of time, just wrapping them in warm water or juice will soften them in no time.
Signature Recipe 1: Quick Dried Apricot Chutney (15 minutes)
This is one of the quickest and easiest chutneys you can come up. It takes just a few minutes.
To make, add one cup of chopped Natural Dried Apricots in a saucepan with half a cup of water or apple juice. Add two tablespoons of apple cider vinegar, a small onion, that is chopped finely, one teaspoon of freshly grated ginger, and minced garlic clove. Simmer the mixture gently eight to ten minutes till apricots get soft. Add in a pinch of chili and one to two tablespoons sugar or honey, a bit of salt and black pepper. Leave it to simmer further for 2 minutes and then remove it. When the chutney is cooled, it is ready to be served.
This chutney is a very multi-purpose chutney. It can be spread on cheese boards, brushed as a glaze on grilled meats, or roasted vegetables. Moreover, it can add a sugary-spicy twist to sandwiches and wraps. Our favorite apricots to use in this chutney are Unsulphured Dried apricots. They have their own deep, earthy color and a delicious flavor that require no enhancement.
Signature Recipe 2: Soft Apricot Yogurt Cake (One-Bowl)
It is a light; fruity and convenient cake to prepare, which only needs one mixing bowl. It bakes up one loaf or an 8-inch round, good to serve at tea or as a simple dessert.
First, preheat your oven to 175 o C and line your preferred pan. Combine two eggs, three-quarters of a cup of sugar, three-quarters of a cup of plain yogurt, one-half of a cup of neutral oil, and the zest of an orange in a mixing bowl. Whip until combined. Stir in very tenderly one and three-quarter cups of flour and one of baking powder. Add half of a teaspoon of baking soda, a quarter of a teaspoon of salt, mixing it to combine.
When the batter is done, gently fold in 1 cup of diced Unsulphured Dried Apricots that you have soaked and dabbed dry. Carefully fold the mixture together until it is even. Then stir in one cup of chopped Unsulphured Dried Apricots, previously soaked and dried. Pour the batter in the prepared pan, and bake 35 to 40 minutes, or until golden brown and set. Let the cake cool then slice.
This cake is tasty by itself, but some modifications can indulge it even further. A sprinkle of almonds provides a pleasant crunch. The pistachio meal adds a nuttiness, and the chopped ginger brings a spicy bite.
Our Pro Tips at Malatya Apricot
At Malatya Apricot, we are certain that the best flavors are grounded by tradition and care. We use conventional sun-drying processes which naturally maintain both flavor and nutrients so that apricots can be used as they are. In case you value purity, then Unsulphured Apricots is the more natural choice. It has a richer flavor, a natural look, and no preservatives. We also offer organic possibilities which are certified in accordance with European and US regulations. This assures you of high quality. Having years of experience, we successfully export Malatya apricots to all possible corners of the world. We provide the demands of home cooks as well as the most professional kitchens all around the world.
Conclusion
Dried apricot chutney, Yogurt sponge cake, Tagine or any of your favorite, apricots fit into any cuisine and add smokiness and warmth. At Malatya Apricot, we speak of a heritage that we are very proud to share. We offer Natural Dried Apricots, Natural Unsulphured Dried Apricots, as well as Organic Dried Apricots grown in abundance in the apricot heartland of Türkiye.