Botanical Name: Prunus Armeniaca
Country of Origin: Turkey
Production: These unsulfured apricots are harvested when fully ripe, then pitted and
traditionally dried in the sun, a process that usually takes between 3 and 4 days.
It is disputed whether apricots originated in China or Armenia before Persian traders
discovered the fruit and introduced it as a trading asset throughout the silk road. Cultivated
in many Middle Eastern countries, they were especially coveted in the Russian, Ottoman,
and Persian empires, and were introduced to the Americas by Spanish conquistadors.
Turkey is today�s leading producer of dried apricots.
Qualities: Dried apricots are a good source of antioxidants (immune system support),
vitamin A (promoting healthy vision), and iron (beneficial for anemia). Their high fiber
content (both fresh and dried), in conjunction with fat-soluble retinol (vitamin A), helps
with the absorption of nutrients while cleansing the intestines and feeding our microbiome.
Apricots may also assist in reducing cholesterol and balancing electrolytes due to their
high potassium content.
Common Use: Perfect for trail and nut mixes or alone as a snack.

A great way to utilize dried apricots is in these tasty no-bake breakfast/granola bars:

1 � cups quick oats (gluten freeoats, if desired) � add to a large bowl
� cup almonds � pulse in foodprocessor then add to bowl with oats
� cup cashews � pulse in foodprocessor then add to bowl with oats
1 cup pitted dates, packed � pulse in foodprocessor then add to bowl with oats
1 tsp cinnamon � add to bowl with oats etc.
� tsp sea salt � add to bowl with oats etc.
� cup dried apricots, diced� or whole apricots cut into quarters and added to bowl
with
oats etc.
� cup dark chocolate chips � add to bowl with oats etc.
� cup almond butter� heat over low heat and add to