Photo: Fir0002, CC BY-SA 3.0 · source

Dried · From Bladwijzer

Dried apricots

Updated on 9 October 2026

• Makes: ± 250 g dried fruit
• Time: 10–14 hrs
• From: Apricot

Ingredients

• 1 kg ripe but firm apricots
• 1 litre water
• juice of 1 lemon

Method

1. Mix the water with the lemon juice. Wash the apricots, halve them and remove the stones.
2. Soak the halves in the lemon water for 5 minutes so they keep their colour. Drain them and pat dry.
3. Lay them cut side up on a rack or a baking tray lined with baking paper, without letting them touch.
4. Dry them in a dehydrator at 55–60 °C, or in a normal oven at 60 °C with the door ajar (wedge a wooden spoon in it). Turn the halves over after 6 hours.
5. Allow 10 to 14 hours. The apricots are done when they feel pliable and leathery and no juice comes out when you squeeze them.
6. Leave to cool and put the halves loose in a jar. Shake the jar daily for the first week: if condensation forms, dry the apricots a little longer.

Storing: In a tightly closed jar in a cool, dark place for 6 to 12 months. If you see mould or smell anything sour, throw them away. Without sulphur they turn dark brown, which is normal.