Dried apricots containing between 2500 and 3000 ppm SO2, range from light yellow to orange in color.Many varieties of dried apricots are sold in UzbekistanChocolate-coated dried apricots, a popular type of confectionery in Russia and Kazakhstan
Apricots have been cultivated in Central Asia since antiquity, and dried ones were an important commodity on the Silk Road. They could be transported over huge distances due to their long shelf life. Before the 20th century, they were ubiquitous in the Ottoman, Persian, and Russian Empires.
In more recent times, California was the largest producer, before being overtaken by Turkey,[1] where about 95% of the dried apricot production is provided by the Malatya Province.[2]
Small apricots are normally dried whole. Larger varieties are dried in halves, without the kernel or stone. In the former Soviet Union, the former are known as uryuk (урюк), used primarily for making kompot, and the latter as kuraga (курага).[3] Mediterranean or Turkish varieties of dried apricots are typically dried whole and then pitted; whereas California varieties are halved and pitted before drying.[4]
When treated with sulfur dioxide (SO₂), the color is vivid orange. Organic fruit not treated with sulfur vapor is darker in color and has a coarser texture.[5] Generally, the lighter the color, the higher the SO2 content.
^The Oxford Companion to American Food and Drink (ed. Andrew F. Smith). Oxford University Press, 2007. ISBN9780195307962. Page 22.
^Esengun, Kemal; Gündüz, Orhan; Erdal, Gülistan (February 2007). "Input–output energy analysis in dry apricot production of Turkey". Energy Conversion and Management. 48 (2): 592–598. doi:10.1016/j.enconman.2006.06.006.
