distinctive aroma of fresh apricots comes
from a rich mixture of terpenes that provide
citrus, herbal, and floral notes, and from
peach-like compounds (lactones). They are
rich in pectin, which gives them a luscious
texture when fully ripe, a meaty texture when
dried.
Stone fruits and the flower from which they
arise. Peaches and cherries derive from an
ovary that sits above the base of the flower
parts, so the fruits show no remnants of the
flower.
Apricots are delicate fruits that don’t
travel well, so most are processed. They’re
especially suited to drying, which
concentrates their sweet-tart flavor well even
when they’re overripe. Most dried apricots in
the United States come either from a few