How to dry apricots?

Selecting and preparing apricots for drying

Apricot harvest takes place between June and August, depending on variety. Drying should therefore be carried out at this time, when fruits are fully ripe.

Climate will also be more favourable for drying fruit: surroundings are warmer and there is less moisture in the air.

To select apricots for drying, favour ripe, unspoilt fruit of similar size so they dry at the same rate.

Preparing fruit before drying is quick.

1. Wash apricots under water and pat dry with absorbent paper;
2. Cut fruit in half lengthways and remove stones. It is possible to cut fruit into thinner slices to reduce drying time;
3. You can flavour apricots by sprinkling them with sugar, vanilla or cinnamon. Here we present the most ‘natural’ version, with no additions.

Apricot varieties best suited to drying

For drying, favour apricot varieties that are fairly large, fleshy, very sweet and as low in juice as possible so they contain less water.

To obtain the best dried apricot, you can choose the varieties :

• ‘Canino’, for its large sweet fruits with firm flesh
• ‘Bergeron’ for its very firm, fragrant flesh
• ‘Luizet’ for its large size and easy pitting
• ‘Rouge du Roussillon’, whose melting, pulpy flesh holds up well to cooking

Voici une méthode fiable et simple pour sécher des abricots frais au four, avec conseils pour un bon résultat et une conservation sûre. Ingrédients et matériel - Abricots mûrs mais encore fermes - Eau et jus de citron (optionnel) ou bisulfite de sodium (pour usage commercial ; attention aux allergies) - Plaques de cuisson ou grilles, papier sulfurisé ou grille de déshydratation - Thermomètre de four (recommandé) - Cuillère en bois pour caler la porte du four Étapes 1. Préparation des fruits - Laver et sécher les abricots. - Couper en deux et retirer le noyau. Vous pouvez aussi couper en quartiers ou tranches épaisses pour accélérer le séchage. Couper de manière régulière pour un séchage homogène. 2. Prétraitement (optionnel mais conseillé pour la couleur) - Pour limiter le brunissement, tremper 10–15 minutes dans de l’eau additionnée de jus de citron (1 volume de jus pour 4 volumes d’eau) ou d’une solution d’acide ascorbique. - Pour un résultat professionnel plus pâle, on utilise des sulfites (bisulfite) — éviter si vous ou vos proches êtes sensibles ou asthmatiques. - Égoutter et éponger délicatement. 3. Disposition sur la plaque - Placer les moitiés côté chair vers le haut sur une grille ou une plaque recouverte de papier sulfurisé, en veillant à laisser un peu d’espace entre les fruits pour la circulation de l’air. 4. Réglage du four - Préchauffer le four à la température la plus basse possible : idéalement 50–60 °C (120–140 °F) en convection. Si le four ne descend pas si bas, régler à 70–80 °C (160–175 °F) et laisser la porte entrouverte (~2–5 cm) pour réduire la température. Utiliser un thermomètre de four pour contrôler. - Placer la grille au centre du four. 5. Séchage - Temps indicatif : 6 à 12 heures selon la taille, maturité et teneur en eau. Les moitiés sèchent plus lentement que les tranches. - Retourner les abricots une ou deux fois pendant la première moitié du séchage pour un résultat uniforme. Après la formation d’une peau, il est préférable de ne pas trop manipuler. - Vérifier régulièrement : les abricots doivent être souples et légèrement collants mais sans pulpe humide au cœur. Ils doivent se plier sans se casser — texture « leathery » (simili‑cuir). 6. Refroidissement et conditionnement - Laisser refroidir complètement sur la grille. - Conditionner dans un contenant hermétique pendant 1–2 jours à température ambiante : cela permet d’homogénéiser l’humidité entre fruits. Ouvrir le bocal quotidiennement les premiers jours pour vérifier condensation ou odeur. - Conserver ensuite dans des bocaux en verre ou sachets hermétiques, au frais et à l’abri de la lumière. Au réfrigérateur ou congélateur la conservation est prolongée (réfrigérateur : plusieurs mois ; congélateur : jusqu’à 1 an). Conseils et précautions - Choisir des abricots sains, sans tâches ni signes de pourriture. - Éviter un séchage trop rapide (température trop élevée) qui cuirait la surface et emprisonnerait l’humidité. - Si vous voyez de la moisissure à l’ouverture, jeter le lot. - Le sucre ajouté (sirop léger ou enrobage) modifie la conservation et la texture ; non nécessaire pour le séchage simple. - Pour une conservation optimale de la couleur sans sulfites, stocker à l’abri de la lumière et au frais. Avec ces règles, vous obtiendrez des abricots secs savoureux, parfaits pour grignoter, cuisiner ou ajouter aux plats. Bon séchage !

All oven models can be used to make dried apricots. The only difficulty is finding the right balance of cooking: undercooked, dried apricot will still contain moisture and will not keep well; overcooked, flavour will be altered and texture less pleasant.

1. Preheat your oven to 50°C–60°C (select lowest possible temperature).
2. Spread prepared apricots on a baking tray lined with parchment paper or on a Silpat-type baking sheet, spacing them so they do not touch.
3. Dry for an average of 10 to 12 hours. For more homogeneous drying, turn the apricots regularly. From time to time, you can also prop the oven door open slightly to let moisture escape.

Cooking time will vary according to apricot size, quantity of fruit to dry and oven temperature.

Pros:

• many households already have an oven
• method is simple

Cons:

• drying time is long and energy-intensive

How to dry apricots in a dehydrator?

Drying apricots in a dehydrator follows the same process as drying in an oven: low temperature removes water naturally present in apricots.

1. Place prepared apricots on the short stem of bulb(s).
2. Leave to dry for several hours to a few days. Drying time will depend on several parameters: dehydrator model, temperature, size and ripening of the fruit

Pros:

• Process is simple
• Best way to obtain perfectly dried apricots

Cons:

• Requires a dedicated electrical appliance solely for drying
• Long drying time, but still less energy-consuming than an oven

How to sun‑dry apricots naturally 1. Choose fruit - Select fully ripe, firm apricots with good flavour — not overripe or bruised. - Wash and dry thoroughly. 2. Prepare apricots - Halve and remove stones. Leave halves with cut side up to dry more evenly. - To reduce browning, briefly dip halves in lemon juice diluted with water (1 part lemon juice to 4 parts water) or use a commercial ascorbic acid solution. For very bright colour, commercial sulphuring is used, but this is optional and not strictly “natural”. 3. Arrange for drying - Place apricot halves on clean drying trays or racks with fine mesh to allow airflow underneath. Space pieces so they do not touch. - Set trays in direct sun on a raised platform (table, roof, or frame) to avoid ground pests and to improve air circulation. Angle trays to catch maximum sun if possible. 4. Protect and monitor - Cover fruit with a fine mesh or muslin to keep insects and dust away while still allowing sun and air through. - Bring trays indoors at night or cover tightly to prevent dew, which can rewet fruit and encourage mould. - Turn pieces occasionally to ensure even drying. 5. Ideal conditions and timing - Best when daytime temperatures are consistently warm (around 25–35°C) and humidity is low. - Drying usually takes 2–6 days depending on sun intensity, temperature and fruit thickness. Check daily. 6. How to tell when ready - Finished apricots should be supple and leathery, not sticky or squishy. There should be no visible juices when you press them. Interior should be dry to touch but slightly pliable. 7. Conditioning and storage - Condition dried apricots by placing them in a loosely closed container for 7–10 days, shaking daily to redistribute any remaining moisture evenly. - Once conditioned, store in airtight jars or containers in a cool, dark place (or refrigerate for longer life). Properly dried and stored apricots can keep for many months. 8. Safety and alternatives - If weather is unreliable or humidity is high, consider finishing drying in a low oven (50–60°C) or using a food dehydrator to avoid spoilage. - Discard any pieces that show signs of mould. - Keep equipment and work surfaces clean to minimise contamination. Troubleshooting - Fruit moulding: likely caused by dew/night moisture or overcrowding; bring indoors overnight and space pieces further apart. - Fruit too hard and brittle: may have been over‑dried; store and rehydrate in syrup or use in cooking. - Dark colour: natural for unsulphured apricots; lemon dip helps but colour will still deepen with drying. Enjoy your dried apricots as snacks, in baking or in preserves.

Sun-drying of fruit and vegetables is an ancient food-preserving technique, which allowed storing food supplies in preparation for winter.

A dry atmosphere, high temperatures above 30°C and warm nights…Mediterranean climate or hot summer heatwaves are favourable for sun-drying apricots.

1. Arrange apricots on a wooden tray, crate or wire rack (any support that allows air to circulate) making sure they do not touch.
2. Place them in full sun, ideally with a south / south-west exposure in a well-ventilated spot: roof, terrace, steps, balcony…You can also use – or build – a solar oven.
3. Cover the fruit with a fine cloth, sheet or netting to protect them from dust and insects.
4. Turn and inspect the fruit regularly (ideally once a day), discarding apricots that begin to spoil. Bring them under cover in case of humid nights or bad weather, to prevent the fruit from reabsorbing moisture.

Drying can take from a few days to several weeks.

Advantages :

• 100% natural method
• 100% free

Disadvantages :

• drying takes much longer and is more unpredictable, since it depends on external conditions
• method requires regular attention

How to store and use homemade dried apricots?

When drying is complete, apricots are still soft, but their skin is leathery and the fruits no longer stick to fingers.

You can also cut a piece of the fruit through the middle, where drying is slower, then press gently to check that the flesh is dry and free of juice.

Storing dried apricots

Once apricots have cooled, store them in airtight containers, to prevent them absorbing ambient moisture: glass jars, metal or plastic tins.

Dried fruit keep for at least one year in a dry place, away from light.

Using dried apricots in cooking

What can I do with dried apricots? Dried apricots can be enjoyed in many ways :

• plain as a snack or as an aperitif
• blended into fruit juices or smoothies
• added to sauces, vegetable or meat stews, and Oriental dishes such as tagine
• cut into pieces in salads
• in desserts, in tarts sprinkled with flaked almonds, in crumbles or simply in yoghurts

How to plump up dried apricots?

Finally, if you wish to rehydrate a dried apricot, simply soak it in a glass of lukewarm water or in fruit juice for a few hours.