Direct answer: The best dried apricots to buy in Pakistan are soft, plump and evenly coloured, with a sweet-tart taste and no chemical smell. Hunza apricots from Gilgit-Baltistan are smaller, darker and more intensely flavoured, while Turkish apricots are larger, brighter orange and softer. Choose apricots that bend without breaking, smell fruity rather than sulphurous, and come from a trusted seller who packs them fresh. Avoid rock-hard, overly bright or oddly shiny apricots — they are usually old stock or heavily treated.
Dried apricots, known as khubani, are one of the most loved dry fruits in Pakistan. They are naturally sweet, soft to chew and rich in fibre, iron, potassium and vitamin A. Families eat them as a daily snack, add them to breakfast bowls and desserts, and pack them in children's lunch boxes. In winter they are a favourite with tea, and in Ramadan they are a common choice for breaking the fast alongside dates.
Pakistan grows some of the finest apricots in the world in the valleys of Hunza and Gilgit-Baltistan, where the fruit is sun-dried in the mountain air. At the same time, imported Turkish apricots are widely available in markets and online. Both are good — but they are not the same fruit, and knowing the difference helps you buy the right one for your taste and budget.
Hunza apricots are small, dark amber to brown, and chewy, with a deep, tangy-sweet flavour. They are usually sun-dried without sulphur, so their colour is natural and their taste is intense. Many people in Pakistan prefer them for daily eating because they feel more natural and are rich in iron. Hunza apricots with their kernels (guthli) are also popular — the sweet kernel inside is eaten as a snack in the north.
Turkish apricots are larger, brighter orange and softer, almost juicy. They are usually treated with sulphur dioxide to keep their bright colour and soft texture, which is why they look so attractive in the shop. They taste milder and sweeter than Hunza apricots and are a good choice for desserts, baking and children's snacks. If you prefer a soft, sweet apricot, Turkish is the one to pick.
Neither type is better in every way — it depends on what you like. Choose Hunza for a natural, tangy flavour and Turkish for softness and sweetness. For a full guide to choosing other dry fruits, see our article on the best dry fruits to buy online in Pakistan.
Good dried apricots have an even colour — deep amber or brown for Hunza, bright orange for Turkish. Avoid apricots with dark black patches, white mould spots or a dusty coating. A little variation in shade is normal for sun-dried fruit; a totally uniform neon-orange colour often means heavy sulphur treatment.
Press an apricot between your fingers. A fresh one is soft and pliable — it bends without snapping and springs back slightly. A stale apricot is hard, dry and brittle, or leathery and tough. If the apricots stick together in a solid sugary lump, they have absorbed moisture and are past their best.
Fresh dried apricots smell fruity and sweet. If they smell sharp, chemical or like burnt matches, they have been heavily sulphured — rinse them well or choose another batch. Taste one: it should be sweet with a gentle tang, never sour, bitter or metallic. Our guide on how to tell if dry fruits are fresh or stale explains these checks in detail.
Most bright-orange dried apricots are sulphured — treated with sulphur dioxide to preserve colour and stop mould. In small amounts this is considered safe, but some people are sensitive to it and may get a headache or an itchy throat. Unsulphured apricots are darker brown, with a stronger flavour, and they dry out faster — but many buyers prefer them because nothing has been added.
If you buy sulphured apricots, soak them in clean water for 20 to 30 minutes before eating. This washes away much of the surface sulphur and also softens them. If you prefer unsulphured apricots, buy from a seller who says so clearly on the pack, and store them in the fridge so they stay fresh.
Three to five dried apricots a day is a good daily portion for most adults — roughly 30 grams. They are naturally high in fibre, so they help digestion, and their iron and potassium support energy and heart health. Eat them as a mid-morning snack, with your breakfast, or chopped into porridge, yoghurt or salads.
Soaking dried apricots overnight in water makes them softer and easier to digest — a good option for older people and children. In Ramadan they pair beautifully with dates at Iftar. For more ideas on daily dry fruit portions, see our article on dry fruits for children and our guide to the best dates in Pakistan.
Store dried apricots in an airtight jar in a cool, dry place away from sunlight. In summer, keep them in the fridge — heat and humidity make them sticky, hard or mouldy within weeks. Never leave the pack open: apricots absorb moisture and kitchen smells quickly. Properly stored, they last two to three months at room temperature and up to six months in the fridge. For a full storage guide, see our article on how to store dry fruits at home.
The most common mistake is choosing by colour alone — the brightest orange apricots are not the freshest, only the most treated. The second is buying a large quantity at once and letting it go hard before you finish it. The third is ignoring the smell: a chemical smell means heavy sulphuring. The fourth is buying loose apricots from an open sack in a humid market, where they pick up moisture and dust. Buy a small sealed pack first, taste it, and only then buy more from the same seller.
Hunza apricots are best for a natural, tangy flavour and Turkish apricots are best for softness and sweetness. Choose soft, plump apricots with an even colour, a fruity smell and a sweet-tart taste, from a trusted seller.
Neither is better in every way. Hunza apricots are smaller, darker, usually unsulphured and more intensely flavoured. Turkish apricots are larger, brighter, softer and milder. Pick the one that matches your taste.
Three to five dried apricots a day, about 30 grams, is a good daily portion for most adults. They are high in fibre, so eating too many at once can upset your stomach.
Yes. Rinse them briefly, or soak them for 20 to 30 minutes, especially if they are sulphured. Soaking also softens them and makes them easier to digest.
In an airtight jar in a cool, dry place they last two to three months; in the fridge up to six months. If they turn hard, sticky, mouldy or sour-smelling, throw them away.
Yes. Dried apricots are a good natural source of iron and fibre, and their potassium supports heart health. They are one of the easiest dry fruits to add to a daily diet.
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