BIO RAW dried apricots

Dried apricots, a healthy snack full of vitamins and minerals that is guaranteed to drive away sweet cravings. Moreover, they are surprisingly soft and juicy. For their delicious, subtle honey flavour, they make a great addition to breakfast porridges, yoghurts, baked, unbaked and RAW treats. They're also delicious on their own.

History

A trusted component of many culture

Regardless of origin, apricots are an invaluable part of many cultures around the world. Even the Ancient Egyptians prepared their traditional drinks from the flesh of apricots. On the other hand, English settlers were keen to the soothing apricot oil. And it is only thanks to the pioneering Greeks that we can enjoy them here in Europe. [1]

In Shigar Valley

Wild river turns to wilderness, that's how you can describe the Shidgar Valley, the gateway to the high mountains of northern Pakistan. It's hard to believe, but there are people living in this remote area. They depend solely on local resources and despite the harsh living conditions, enjoy great health and longevity. They are guided by intuition and, much to their surprise, apricots are their livelihood. [2]

Origin and cultivation

Fully ripe, sun-dried

After harvesting, fully ripe apricots are cleaned, pitted and dried in the most gentle way, in the sun. After drying, they are then cut into practical, smaller pieces.

To avoid sticking

Since apricots are a source of natural sugars, they tend to stick together. Sticking is prevented by a thin layer of rice flour which is sprinkled on them.

Free of sulphur dioxide and added sugar

Our apricots are not sulphured. They have a naturally dark colour and a milder taste. They are not sweetened.

Composition and properties

Full of vitamins and minerals

Apricots, a dried fruit full of vitamins, minerals and other beneficial substances for which it is associated with numerous beneficial effects.

Use

For breakfast porridge, yoghurt, baked, unbaked and RAW treats

The subtle honey flavour of dried apricots is great in breakfast porridges, yoghurts and in baked, unbaked and RAW treats. They're also delicious on their own.

Sources

[1] DROGOUDI, PAVLINA D., STAVROS VEMMOS, GEORGIOS PANTELIDIS and CHRYSOULA TZOUTZOUKOU. Physical Characters and Antioxidant, Sugar, and Mineral Nutrient Contents in Fruit from 29 Apricot (Prunus armeniaca L.) Cultivars and Hybrids. J. Agric. Food Chem. 2008, (56), 10754–10760.

[2] ABBAS, Zaheer, Shujaul Mulk KHAN, Jan ALAM, Sher Wali KHAN and Arshad Mehmood ABBASI. Medicinal plants used by inhabitants of the Shigar Valley, Baltistan region of Karakorum range-Pakistan. Journal of Ethnobiology and Ethnomedicine. 2017, 13(53), 1–15.