Dried apricot

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Dried apricots containing between 2500 and 3000 ppm SO2 range from light yellow to orange in color. Ab food 04.jpg
Dried apricots containing between 2500 and 3000 ppm SO2 range from light yellow to orange in color.
Uryuk Apricot (dried).jpg
Uryuk
Uryuk and kaysa of several varieties, Uzbekistan Sukhofrukty Uzbekistana-02.jpg
Uryuk and kaysa of several varieties, Uzbekistan
Chocolate-coated kuraga with almonds, popular in Russia and Kazakhstan Chocolate-coated dried apricots.jpg
Chocolate-coated kuraga with almonds, popular in Russia and Kazakhstan

Dried apricots are dried fruit of the apricot tree.

Contents

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.[ citation needed ]

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. Mediterranean or Turkish varieties of dried apricots are typically dried whole and then pitted, whereas California varieties are halved and pitted before drying. [3]

In the countries of the former Soviet Union, the small ones, dried as a whole are known as uryuk (урюк), [4] and the larger ones, dried cut in halves, are known as kuraga (курага). [5] Apricots, dried as wholes, with pits removed through the hole where the stalk is attached are called kaysa/qaysa (кайса). [6] "Kaysa" is from Turkish kayısı, appricot (which in its turn comes from Arabic),

When treated with sulfur dioxide, the color is vivid orange. Organic fruit not treated with sulfur vapor is darker in color and has a coarser texture. [7] Generally, the lighter the color, the higher the SO2 content.

See also

Notes

  1. Some are labeled as "sun-dried" and some as "[sulphur]-smoked" (окуренные)

References

  1. The Oxford Companion to American Food and Drink (ed. Andrew F. Smith). Oxford University Press, 2007. ISBN   9780195307962. Page 22.
  2. 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.
  3. "Does Apricot Origin Matter?: Can California and Mediterranean dried apricots be used interchangeably?". Cook's Illustrated. March 2014. Retrieved 7 June 2018.
  4. Урюк, Great Soviet Encyclopedia
  5. Курага, Great Soviet Encyclopedia
  6. Кайса
  7. Bittman, Mark (2011-12-19). How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food. Houghton Mifflin Harcourt. ISBN   978-0544186958.