dried apricots
Apricots dried until chewy and concentrated, with a tart-sweet flavor much more intense than fresh apricot. Common in North African and Middle Eastern cooking, stirred into tagines, stews, and rice dishes, where they plump back up slightly as they simmer and add pockets of sweetness against savory, spiced meat.
Buying guidance
Two main styles are sold: bright orange ones, treated with sulfur dioxide to preserve their color (labeled "sulfured"), and darker brown, unsulfured ones, which are more natural-looking but have a slightly different, sometimes more intensely tart flavor. Either works interchangeably in cooking; choose based on preference or any sulfite sensitivity. Squeeze the bag gently -- they should feel soft and pliable, not hard or crystallized with sugar.
Substitutions
- Dried figs -- similarly sweet and chewy, a different but complementary flavor in the same kind of savory-sweet dish.
- Dried dates, chopped -- much sweeter and stickier, a workable substitute in smaller amounts.
- Golden raisins -- smaller and sweeter, with less of apricot's tartness; a common pantry swap.
Tips & common mistakes
Added dry straight into a quick-cooking dish, they can stay tough and chewy rather than plumping up -- a longer simmer (as in a braise or tagine) softens them naturally, but for a shorter-cooking dish, soaking them in warm water for 10-15 minutes first gives a similar result.
Storage
Keeps for many months in a sealed container in a cool, dry place; refrigerating extends that further and helps prevent the sugars from crystallizing on the surface over time.