Small apricot varieties in dried form are called
uryuk
. The pits aren't removed from these apricots. As a rule, uryuk contains more nutrients than dried apricots without pits. This is explained by the fact that uryuk, even as a dried fruit, remains 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, it takes about four kilograms of fresh apricots. Dried apricots dried in the sun under so-called natural conditions have a darker color. Dried apricots of a delicate orange color were most likely dried under industrial conditions using a number of preservatives. Most of the dried apricots sold in stores and at markets are put up using preservatives and sulfur dioxide. This gives them a delightful bright-orange hue.
In Russia the dried apricots on sale are in most cases imported from Turkey. The properties of dried apricots can be described as very, very beneficial. Dried apricots contain a huge amount of trace elements and vitamins. Dried apricots help raise hemoglobin in the blood, and they also strengthen the cardiovascular system wonderfully. Dried apricots contain a lot of organic acids, potassium, iron, calcium, carotene, phosphorus, and vitamin B5. Human immunity is largely determined by the intake of vitamin B5.
Dried apricots are great for making compotes and 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 good for children. In baby food, dried apricots can be added to milk porridges.
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