Dried apricot

Apricots have been cultivated in Central Asia since antiquity, and dried ones were an important commodity on the Silk Road.

In more recent times, California was the largest producer, before being overtaken by Turkey,[1] where about 95% of the dried apricot production is provided by the Malatya Province.

In the former Soviet Union, the former are known as uryuk (урюк), used primarily for making kompot, and the latter as kuraga (курага).

Organic fruit not treated with sulfur vapor is darker in color and has a coarser texture.

Ethnic foods based on dried apricots include qubani ka meetha in India and chamoy in Mexico.