Dishes with dried apricots - 121 cooking recipes

Small varieties of dried apricots are called apricots. The pits are not removed from such apricots. As a rule, apricots contain more nutrients than dried apricots, dried without seeds. This is explained by the fact that apricots, even in the form of dried fruits, remain a whole fruit. As a rule, dried apricots are dried in the sun for a maximum of eight days. To get one kilogram of dried apricots you will need about four kilograms of fresh apricots. Dried apricots dried in the sun under so-called natural conditions have a darker color. The pale orange dried apricots were probably dried industrially using a number of preservatives. Most dried apricots sold in stores and markets are prepared with preservatives and sulfur dioxide. This gives it a delightful bright orange hue. In Russia, in most cases dried apricots are sold, imported from Turkey. The properties of dried apricots can be described as very, very useful. Dried apricots contain a huge amount of microelements and vitamins. Dried apricots help increase hemoglobin in the blood, and dried apricots also perfectly strengthen the cardiovascular system. Dried apricots contain a lot of organic acids, potassium, iron, calcium, carotene, phosphorus, and vitamin B5. Human immunity is largely determined by the consumption of vitamin B5. Dried apricots are excellent for making compotes, various desserts, and as fillings for pies and buns. Dried apricots can also be eaten dried, after soaking them in water for a while. Dried apricots are very useful for children. In baby food, dried apricots can be added to milk porridges.