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Rated "Excellent" by our customers

Real Foods Sweet Medium Apricot Turkey

250gr
£4.60 184p / 100g

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500gr
£8.62 172p / 100g

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1kg
£16.69 167p / 100g

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3kg
£37.51 125p / 100g

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6kg
£74.54 124p / 100g

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Price:
Qty:
Wholesale Prices
12.5Kg
£131.25
105p / 100g
2 x 12.5Kg
£128.63 each
103p / 100g
4 x 12.5Kg
£127.97 each
102p / 100g
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1 Customer Review(s)
Customer Rating: 4.7
(3 votes)

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Ingredients

Sweet Medium Apricot Turkey ingredients:

Medium Sweet Apricots. SO2. Sourced from Turkey.

About Sweet Medium Apricot Turkey

Are they good for you?
Apricots are an excellent source of vitamin A, a very good source of vitamin C, and a good source of dietary fibre and potassium. Apricots contain phytochemicals called carotenoids, compounds that give red, orange and yellow colours to fruits and vegetables. The powerful antioxidant lycopene is one of the carotenoids found in apricots.
One cup of dried apricots provides 94% of your body's daily need for Vitamin A and 19% of its iron. Dried apricots also contain potassium and antioxidants and have been known to lower cholesterol and improve digestion. Dried apricots are fat-free, low in calories & high in flavour.

What can they be used for?
These Sweet Apricots are sourced from Turkey. The Turkish idiom "bundan iyisi Sam'da kayisi" (literally, the only thing better than this is an apricot in Damascus) means "it doesn't get any better than this" and used when something is the very best it can be, like a delicious apricot from Damascus.
Fresh apricots are at their peak for only a short period, and do not keep or travel well. Drying is one method of preserving their goodness, and happily improves the flavour as well.
One of the most versatile dried fruits, apricots can be used in sweet and savoury dishes. Try them in Moroccan tagines, North Indian curries, Persian stews and South African barbecue sauces. The flavour also pairs well with almonds, anise, apple, black pepper, caramel, cardamom, cinnamon, coconut, cranberry, ginger, hazelnut, honey, lemon, nutmeg, orange, peach, pineapple, plum, rosemary, strawberry, and vanilla. The floral flavor of lavender is a natural match for apricot's sweetness; try adding it to your favorite apricot jam recipe. Rosemary's resinous notes play off both the sweet and tart aspects of apricots.
You can also use them as delicious snack just as they are.

These apricots have added sulphur dioxide to give them their distinctive orangey colour. Other unsulphured apricots are available in our dried fruits range.

How do you store them?
Store in an airtight container in your food cupboard for up to 6 month ? in the fridge they will last up to 12 months. If you want to freeze them, they will last 18 months or longer.
But we really doubt that you will want to keep them for that long - even if you buy a bigger size to get the best price, we think you will keep dipping in and nibbling away at them.

What is a serving size?
A single serving of would be 30gm

Apricots are naturally Gluten Free but we do not mark as such due to possible cross contamination in transport and packing. This means they are NOT suitable for coeliacs but may be suitable for people reducing their gluten intake.

Sweet Medium Apricot Turkey country of origin: Turkey

Read about Real Foods allergen labelling here. For more information on Real Foods packaging materials click here. In Stock Informative graphic of Real Foods plastic free packaging Informative graphic of Real Foods plastic free packaging

Disclaimer

Please be aware that while we take every care to ensure the product information that is displayed on our website is correct, manufacturers often change their product recipes. This may affect nutrition, ingredient, and allergen information. Therefore you should always check product labels before use, and not rely solely on the information presented here. If you require specific advice on any Real Foods own label branded product, please contact our Customer services department. For all other brands, please contact the brand owner directly.

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Customer reviews

Juicy and tangy, I loved these

By Lily Coleman on 20/08/2012