Diced/Chopped Apricots

Being a lazy so-and-so, I really love not having to chop up my apricots myself! These already diced apricots are perfect for sprinkling on hot or cold cereals and in baking. As with all Apricot King products, they are the best that apricots have to offer -- sweet and tangy and bursting with apricot flavor! These are the apricots of my youth, only better b/c they are not dried to the point of oblivion but still soft enough to enjoy as is. Mediterranean apricots-(which is all you see in the supermarkets today) are so lifeless taste-wise -- vapid, insipid, not worthy of the fruit's name. Apricot King California Apricots are little bites of joy! It is a pleasure to deal with the family office, too.

These chopped apricots are very flavorful and they save me the necessary task of cutting them up they are easier to cook and turn into a delicious jam. I have been getting Apricot King apricots for years. My grandmother used to give them for Christmas when I was a child.

I love the diced apricots for saving me time and work with my holiday baking. Apricot King has the best flavor ever for my cereals, jams and breads.

I love using these in recipes

These chopped apricots are terrific! We've used them in quick bread, steel-cut oatmeal, salad, and even in lentil curry as a substitute for raisins. Plump and sweet and delicious!

These are perfect for making apricot jam, fried apricot pies, preserves, or in toppings for other dishes. So sweet and delicious!

We have a 5 generation family recipe for apricot cookies. We have used California Apricots in the past, but have trouble finding them in stores. Turkish/Mediterranean don’t work because they don’t reduce properly. These Apricots were perfect! Nicely colored, lightly sulfated…. Great for cooking.

These are fresh fresh, tart sweet and ready to go into baked goods, breakfast hot oatmeal, homemade granola and snack mix- IF you don’t nibble too many On their own!

Put some diced apricots in a pot and just cover with water. Simmer until soft and then mix until it forms a thick paste. Roll out some pie crust into a 6 inch circle (I use Jiffy Mix). Put about 3 heaping tablespoons on one side of your crust. Fold the other half of your pie crust circle over the apricot past and seal the edges with a dab of water and a fork. Bake at 400 degrees for about 15 minutes or until they just start to brown. My Grandmother used to fry her's in Crisco, hence the name. I've been addicted to these since childhood.