What is the name of dried apricot?
Apricot is a tree, whose homeland is China. Apricot fruits are known and loved all over the world - for their fine delicate taste and wonderful aroma, for the healing properties of fruits even in processed form. Apricots are dried, dried, harvested in the form of jam, stewed fruit, confiture, jams, pastilles or eat fresh, getting the necessary dose of healthy vitamins.
Types and name of dried apricot (with and without pits)
Dried apricot fruits are very healthy. Harvested in this way, they are stored longer, have a persistent aroma and pleasant taste. The article will give recommendations on how to dry fruits correctly, without the use of specialized equipment, at home.
Whole pitted fruits - Kaisa
Whole, intact apricot fruit without pits is called kaisa. Natural kaisa has a dense structure, has a pronounced aroma, is not moldy and does not bitter. To prepare a kaisa, whole apricots are not halved, but carefully removed a bone through the hole (the place where the fruit is attached to the branch).
The best conditions in the production of such natural billets are solar heat, wind and lack of humidity. Pitted apricots are laid out on special pallets, dried to completely evaporate the water after washing. After that, they are dried on one side, gently inverted and begin to fade under the sun from the reverse side.
Important! If you buy a kaisa on the market, be sure to try it. Organic product will never be bitter. You can expect a slight sourness and dense pulp. The bitter taste is an indicator of the processing of dried fruits with chemicals.
Halved fruit - dried apricots
Pitted apricot fruits are called dried apricots. Often dried apricots are called ordinary dried fruit, without understanding if there is a bone inside or if the fruit itself is cut in half. It is in dried apricots that the fruit is divided in the middle, and an apricot kernel is taken out through this cut. Then the fruits are dried on trays, special tables or hung to dry with garlands (string apricots on a string).
The methods of harvesting dried apricots may vary slightly among different nations - among the Kazakhs this is drying on sheets of tin, among the Uzbeks it is processing in smokehouses, drying in the sun with stringing apricots on a string. And halves, and whole fruits divided almost in half (with a cut) - all this is dried apricots.
Did you know? The most useful dried apricots has a dull color and looks dull. The ideal fruit to eat has a light aroma, rich taste and color from dark orange to brown. The lighter the product, the more preservatives it contains.
Fruits with a bone - apricot
To obtain apricot - dried (dried) apricots with pits, use the simplest method of drying: drying fruits using solar heat. In ancient times, in Uzbekistan such a method of harvesting was practiced as drying apricots directly on a tree. Now it is also used everywhere, and the most delicious and safe for health apricot get the only way.
The more unsightly the apricot fruit looks (dark color, wrinkled texture), the higher the likelihood that you have the “right” product. The cost of such a treat is always higher than that of dried apricots or kaisa.
How to Dry Apricots at Home
Another simple and safe way: drying in the oven. It takes time and patience, because many fruits cannot fit on one baking sheet. It is allowed to dry in household dehydrators, it is in them that the vegetables and fruits for the winter are dried by those housewives who do not have the opportunity to dry food on the balcony or in their own garden.
Did you know? Fruit, which was dried without sunlight, solely due to the heat and dryness of the air, is called soyag. Such a product retains the maximum degree of softness inside, and on the outside it becomes dense and elastic.
The time intervals of the stages of drying the fruits in a dehydrator. Apricot halves are dried for a total of 12 hours.
- The first two hours - at a temperature of +50 ° C.
- The next eight hours - at +60 ° C.
- Final two hours - at +50 ° C.
In the oven, the state of readiness is determined by the structure of the pulp, but usually 8-10 hours are enough (with periodic rotation of the fruit every 2 hours to the other side). The temperature should be +50 ° C.At home, it is important to observe the technology of drying the product:
- the room should be protected from insects (an ideal place to dry is a canopy with mosquito curtains, located on the street, the ambient temperature should not fall below +25 ° C);
- oven or home dryer - dehydrator. The most optimal temperature range: from +50 ° C to +60 ° C.
How to prepare apricots for home drying or drying.
- Carefully select the fruits - only whole, ripe apricots without damage will do.
- Rinse and carefully spread out for preliminary drying - no water should remain on the surface of the skin.
- Separate the bones in any way.
- Spread the fruit on a baking sheet, a drip tray.
- Follow the instructions for preparing dried fruits, observing the temperature and time frame.
Benefit and harm
The use of dried apricots for the human body has been proven by doctors for a long time. Apricot fruits contain vitamins (C, A, P), pectins, fiber in large quantities, iodine, as well as fruit acids that support immunity in the winter season. Apricot is called a female fruit, the fruit of youth and beauty.
- The main useful properties of dried apricot fruits:
- giving shine to hair;
- healthy looking nails;
- normalization of peristalsis;
- thyroid disease prevention;
- increase mood, relieve symptoms of anxiety.
The harm from eating dried apricots, apricot or kaisa in food is rare. The main contraindication is an allergy to the product itself, individual intolerance. With an excessive amount of fruit eaten, an upset stomach can be observed.
Important! If, after eating dried apricots, you feel itchy skin, nausea, an allergic reaction may have occurred. Do not give fresh and dried apricot fruits to children under three years of age, replace them with baked pears or apples.
Like other dried fruits, dried apricots, apricots or kaisa are stored in a dry place. It is recommended to use cans or boxes as containers. The ideal place is a dark pantry. In the refrigerator, dried fruits lose both taste and texture, losing most of the flavor. Our grandmothers stored such a product in cloth bags, and they were right! This storage method provides air access and ventilation of dried fruits.
So, the basic storage rules:
- dry room;
- capacity from natural materials (storage in a wooden tub, canvas bag is allowed);
- before storage, review the fruit, select the damaged ones, do not let apricots pour mold or rot into one container.
It’s not so difficult to make dried apricots yourself. Vitamin treats are used as the basis for winter stewed fruit, they make a delicious broth, they are put in the filling of pies and pies, and rice puddings are prepared with them.And the use of dried fruits in their pure form strengthens the immune system and improves mood.