What are dried apricots?

Apricot is a type of small, built fruit that grows around the world, including the United States, France, Greece, Italy, Turkey and Russia. It is generally considered to be a sweet taste with a slightly cake, similar to plum or peach. Although the fruit is often used fresh, it can be dried to keep the fruit to eat when it is off -season. Dried apricots are made of peeled apricots that have the pits removed and dehydrated. They can be used raw or cooked in various sweet and salty meals.

apricots can be dried naturally or using a commercial or home dehydrator. Naturally dried apricots are usually produced by removing the pit and skin of the fruit and then putting it on a flat surface like a rock, outside until the sun dries the moisture of the fruit. The length of the process may vary depending on the humidity and temperature of the area, but the common range of drying time is from six nine days. Apricots that are artificially dried are usually produced with a dehydratator, a device thaté uses low and stable heat to slowly pull out the fruit moisture. Before drying, sulfur dioxide, chemical compound can be added to the fruit to prevent color.

When dried apricots are used in sweet dishes, they are generally soaked or cooked by liquid, such as water, wine or juice. The liquid adds moisture to the fruit and causes it to be plumper and softer, which can help prevent it from drying out and be hard when used in recipes that require longer baking or cooking time. One of the most widely used sweet recipes for dried fruit is a compote, a dish in which apricots are boiled with a combination of liquid, such as water, citrus juice or wine, and sweetener, such as honey or sugar until the mixture boils and creates thick syrup. Apricot compote can be as it is, but is often served at the top of ice cream or yogurt.

dried apricots are also often requiredana in salty recipes. They tend to be soaked or cooked in liquid, similar to sweet recipes to maintain their texture during the heating process. Apricots are often used in thick sauces and steamed small people, especially Moroccan stews known as Tajine, which gains its distinctive taste from dried fruit. The fruit is generally considered to be well pairing with pork, poultry, veal and beef.