Premium Dried Apricots (Khubani)

Product details

Good apricots (Khubani) taste of summer mountains — bright, slightly tart, and finishing with deep honeyed sweetness. We source from two of the world’s great apricot regions: Malatya in eastern Turkey, and the high Karakoram valleys of Ladakh. Both produce fruit that is naturally golden-orange, soft to the bite, and free of sulphur treatment. The result is a dried apricot that looks darker than the bright orange supermarket variety, but tastes considerably more like the original fruit.

Where We Source

Malatya, in the highlands of eastern Anatolia, accounts for nearly half of the world’s dried apricot production. Its altitude (around 900 metres), continental climate, and long sunny days produce the soft, plump Hacıhaliloğlu variety we favour. From India, we work with smallholder cooperatives in the Nubra and Sham valleys of Ladakh, where the indigenous Halman and Raktsey Karpo apricots are harvested each August and laid out to dry on stone roofs. Both origins are sun-dried without sulphur dioxide, which is why the fruit is amber-brown rather than fluorescent orange.

How to Enjoy

• Tagines and curries: Slow-cook with lamb, cinnamon, and almonds for a classic Mughlai or Moroccan dish.
• Granola and muesli: Chop and toast with oats, almonds, and honey for a make-ahead breakfast.
• Soaked breakfast: Steep three apricots in water overnight, then eat with curd and a drizzle of honey.
• Biryani garnish: Stir whole apricots into the final dum stage for a sweet counterpoint to the spice.

Storage & Freshness

Keep apricots in an airtight container in a cool, dry place; they will stay soft and flavourful for 9 to 12 months. Because they retain natural moisture, we strongly recommend refrigerating the bag during Jaipur’s summer (April to September) to prevent any surface stickiness or fermentation. If apricots firm up after long storage, soak briefly in warm water to restore their original texture before using.

Nutritional Snapshot (per 30g serving)

• Calories: approx. 72 kcal
• Fibre: 2.2 g
• Iron: 0.8 mg | Potassium: 350 mg
• Antioxidants: high in beta-carotene and lutein
• Key micronutrients: vitamin A, vitamin E, copper

Frequently Asked

Why are your apricots dark, not bright orange?
Bright orange dried apricots are treated with sulphur dioxide, which preserves colour and extends shelf life but alters flavour and is unsuitable for many sensitive customers. Our apricots are sun-dried without sulphur, so they oxidise to a natural amber-brown over a few days of drying. The colour is the most reliable visual cue that you are buying genuinely natural Khubani, the way it has been prepared in Anatolia and Ladakh for generations.

Malatya or Ladakh — which is better?
Both are excellent and we ship a blend or single-origin depending on season. Malatya apricots are larger, softer, and sweeter — preferred for desserts, stuffing, and gifting. Ladakh apricots are smaller, more tart, and have a deeper, almost wine-like flavour — preferred by chefs and customers who like a complex, less sugary fruit. Tell us your preference at checkout and we will do our best to accommodate.

Are these the same as Khubani ka Meetha apricots?
Yes, our Malatya variety is the type traditionally used for Hyderabadi Khubani ka Meetha — soft, sweet, and large enough to hold their shape when stewed. Soak them overnight, simmer with sugar and a touch of cardamom, and serve warm with malai or vanilla ice cream. Ladakh apricots also work but produce a tarter, more rustic version of the dish.

Free delivery on orders over ₹999. Direct-sourced. Naturally processed.