Apricots, Dried Unsulphured
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Dried Apricots From Barry Farm Foods
Dried Apricots, unsulphured

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List of Ingredients

Apricots, dried

Barry Farm gets it's dried fruit from multiple sources all over the country.  We search out the best possible product meeting our specifications for the best price.  We search for dried fruits that are unsulphured and "low or no sugar added" where possible.

Following are a few things about dried fruit that you need to know.

Natural air dried fruit without sulphur dioxide is going to be darker, drier and possibly not as pretty as that found in a bag at the grocery store but the flavor is still there.  So don't let the dark brown color of the fruit fool you.  Sulphur dioxide inhibits discoloration and mold growth during the drying process, but some people are very allergic to it.

Some fruits MUST have some sugar or glycerin infused when going through the drying process because of the low natural sugar content of the fruit.  This keeps the pieces soft enough to chew when dried.

One reason that many naturally dried fruits are drier or tougher is that without a preservative, they MUST have a lower moisture content to prevent spoilage.  This means that, in some cases, you are getting Mother Nature's naturally shaped fruit leather.

Several of our more unusual dried fruits MUST be processed with sulphur dioxide; there's just no other way.  We have tried to be sure to list this fact on ANY fruit that is treated in this way. 


DRIED APRICOT PIE                   

3 C Dried Apricots
3 C Boiling Water
C Cane Juice Crystals
C Cornstarch
2 T. Butter
Unbaked 2 crust 9” Pastry

Soak dried apricots in boiling water overnight or simmer until just tender.  Do not overcook.  Drain any remaining liquid into a blender and add c soaked or cooked apricots.  Blend to a pulp.  Combine sugar and cornstarch in a pan.  Gradually add pureed apricots, stirring well to dissolve.  Cook over low heat til thickened.  Remove from heat and add butter, stirring til melted.  Add remaining apricots and pour into unbaked pie shell.  Cover with top crust.  Bake at 350F for 30-45 min until golden.


Serving size: 1/2 cup
Amount per serving
Calories from fat3
% Daily Value *
Total Fat 0.3g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 6mg0%
Carbohydrate 40.1g
Dietary Fiber 5.8g23%
Protein 2.4g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information
1.7% of calories from Fat
92.7% from Carbohydrates
5.5% from Protein