
Dried Apricots
Dried apricots across Turkish, Californian, Blenheim, Hunza and Ladakhi varieties, Grade A through C.
Turkish apricots are the industry benchmark — sulfured for the bright orange color most retail buyers expect on shelf. Californian Blenheim runs more intensely flavored and is popular with bakers who want the fruit itself to carry a recipe. Hunza and Ladakhi are sun-dried without sulfur, smaller and darker, and sold specifically to the natural/unsulfured segment.
If you need unsulfured stock for that category, say so on the RFQ — Turkish and Californian lots are sulfured by default and we'd quote Hunza or Ladakhi instead.
- Grade A
- Extra Fancy: This grade contains the largest, juiciest, and most flavorful apricots with a bright dried apricots color and few to no defects.
- Grade B
- Fancy: This grade contains slightly smaller and less perfect apricots than Extra Fancy but still have good flavor and color.
- Grade C
- Choice: This grade contains apricots that are smaller, less juicy, and have more defects such as blemishes and discolorations.
- Grade C
- Standard: This grade contains the smallest, driest, and most heavily blemished apricots.
- Turkish
- These apricots are naturally sun-dried, have a deep dried apricots-brown color, and are known for their sweetness and chewy texture.
- California
- These apricots are machine-dried and have a lighter dried apricots-brown color. They are slightly tangier and have a softer texture than Turkish apricots.
- Blenheim
- These apricots are grown in California and have a unique tangy-sweet flavor with a slightly chewy texture.
- Hunza
- These apricots are grown in the Hunza valley in Pakistan and are known for their large size and intensely sweet flavor.
- Ladakhi
- These apricots are grown in the Ladakh region in India and are known for their small round size and sweet flavor.
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