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Dried apricots are fresh apricots with most of their water removed, which concentrates their natural sugars, fiber, and flavor while making them shelf-stable for months. They are a practical pantry staple for snacking, baking, and stewing. The main choice you will face is between Turkish-style and California-style fruit, and between sulfured and unsulfured versions, because those two factors drive most of the differences in color, texture, and taste.

What Dried Apricots Are

Drying removes roughly 80–90% of an apricot's water content. What remains is a chewy, sweet fruit that keeps far longer than fresh apricots and needs no refrigeration until opened.

The trade-off is straightforward: concentrating the fruit also concentrates its sugar, and the drying process reduces heat-sensitive vitamins such as vitamin C. Fiber and minerals like potassium survive largely intact, so dried apricots are a reasonable source of fiber and potassium even though they are not a substitute for fresh fruit.

Turkish vs. California: The Two Main Types

Most dried apricots on the market come from one of two traditions, and they look and taste quite different.

Turkish apricots are frequently sold unsulfured, which is why they look darker and less vivid. California apricots are typically sulfured to hold their bright orange color and extend shelf life.

Sulfured vs. Unsulfured

Sulfur dioxide is used to preserve color and slow spoilage. It is why sulfured apricots stay bright orange while unsulfured ones darken to brown or deep amber.

• Choose sulfured if you want consistent color for baking or garnishing, or a longer shelf life.
• Choose unsulfured if you prefer to avoid sulfites or want a more caramelized, less uniform flavor.

If you are sensitive to sulfites, check the label rather than assuming a color. Some unsulfured fruit is still treated, and some dark fruit is simply a different variety.

How to Select Good Dried Apricots

Good dried apricots are pliable, not brittle or hard. A few checks at the point of purchase:

• Squeeze gently. The fruit should give slightly and spring back. Rock-hard apricots will need long rehydration.
• Look for even color. Uniform color suggests consistent processing; blotchy dark patches can indicate age or poor storage.
• Check for stickiness. A little tackiness is normal, but fruit that is wet or clumped together may be past its best.
• Smell them. They should smell sweet and fruity, not musty or fermented.
• Read the label. Ingredients should list apricots and, if sulfured, sulfur dioxide. Added sugar or syrup means you are buying a sweetened product, not plain dried fruit.

Storing Dried Apricots

Dried apricots keep well but are not indestructible. Moisture and warmth are the main enemies.

• Short term (up to a month): an airtight container in a cool, dark cupboard.
• Long term (several months): an airtight container in the refrigerator, or the freezer for up to a year.
• If they dry out: a brief steam or a few minutes in a bowl over hot water restores pliability.
• If they get moldy or smell fermented: discard them. Do not try to salvage moldy dried fruit.

Because dried fruit absorbs odors, keep it away from strongly scented items like spices or coffee.

Everyday Uses

Dried apricots work in both sweet and savory contexts.

• Snacking: eat them as-is, or pair with nuts and cheese for a balanced snack.
• Baking: chop and fold into scones, muffins, breads, or cookies. Toss in a little flour first so they do not sink.
• Stewing: simmer with water, sugar, and spices like cinnamon or cardamom for a compote.
• Savory dishes: add to tagines, rice pilafs, or stuffings, where their sweetness balances salty or acidic ingredients.
• Rehydrating: soak in warm water, juice, or tea for 20–30 minutes. Use the soaking liquid in the recipe, since it carries flavor and sugar.

A Quick Rehydration Example

If a recipe calls for chopped dried apricots in a pilaf, soak 1 cup of apricots in 1 cup of warm water for about 20 minutes, drain (reserving the liquid), and chop. Add the fruit near the end of cooking and use the reserved liquid in place of part of the cooking water. The result is plump, evenly distributed fruit rather than hard, chewy pieces.

The Short Version

Dried apricots are concentrated, shelf-stable fruit. Turkish-style fruit tends to be softer and often unsulfured; California-style is brighter, sweeter, and usually sulfured. Buy pliable, evenly colored fruit, store it airtight and cool, and rehydrate it when a recipe needs softer texture. The right choice depends on whether you prioritize color and shelf life (sulfured) or a more natural, caramelized flavor (unsulfured).

Hazelnuts are the edible nuts of the hazel tree, sold raw, roasted, blanched, ground, or as paste, and they work in both sweet and savory cooking. Choose them by smell and appearance, store them away from heat and air to slow rancidity, and match the form—whole, chopped, ground, or paste—to what you're making. The guidance below applies to everyday cooking and snacking; if you have a tree nut allergy, avoid hazelnuts entirely.

What hazelnuts are and the forms you'll find

Hazelnuts (also called filberts in some regions) have a hard shell and a thin, bitter skin around a pale, dense kernel. The skin is what makes raw hazelnuts taste slightly astringent; removing it is why many recipes call for blanched nuts.

Roasting is the single biggest flavor change: it deepens the nutty taste and loosens the skin so it rubs off. If a recipe says "toasted hazelnuts," it usually means roasted and then skinned.

How to choose good hazelnuts

Quality shows up in smell, look, and how the nuts have been handled. Use the same checks whether you buy packaged or from a bulk bin.

• Smell: Fresh hazelnuts smell mildly sweet and nutty. A sharp, paint-like, or crayon-like smell means the oils have gone rancid—walk away.
• Look: Kernels should be plump and pale golden to light brown. Avoid shriveled, dark, or patchy nuts.
• Feel: They should be firm, not soft or rubbery. Softness can signal age or moisture.
• Bulk bins: Check that the bin is clean, covered, and turned over regularly. Nuts sitting open to air and light go stale faster. If the bin smells stale, the nuts will too.
• Packaging: Sealed bags or vacuum packs protect against oxygen and moisture better than loosely closed containers. Check for a date and prefer the freshest available.
• Shells (if buying in shell): They should be clean and free of cracks, holes, or powder, which can indicate pests or mold.

A quick test: bite one. Fresh nuts are crisp and clean-tasting. A soft, bitter, or lingering stale taste is a reason to return or discard the batch.

How to use hazelnuts

Match the form to the job, and toast when you want more flavor.

To toast and skin hazelnuts:

1. Spread shelled nuts in a single layer on a dry baking sheet.
2. Bake at about 350°F (175°C) for 8–12 minutes, stirring once, until the skins crack and the nuts smell nutty. Watch closely—they burn fast.
3. Tip them onto a clean towel and rub while warm; most of the skin flakes off. Don't worry about every fleck.

Everyday uses:

• Snacking: Roasted, lightly salted, on their own or mixed into a nut blend.
• Baking: Ground or chopped into cookies, cakes, brownies, and quick breads; sliced for topping.
• Spreads: Blend ground or whole nuts into a paste for sandwiches or a chocolate-hazelnut style spread.
• Salads and vegetables: Chopped toasted nuts add crunch to green salads, roasted carrots, or green beans.
• Sauces and dressings: Ground nuts thicken and enrich sauces; a hazelnut oil or paste works in vinaigrettes.
• Coating: Finely ground nuts can replace part of the flour or breadcrumbs in coatings for fish or chicken.

A simple starting point: toast a batch, chop half and grind half, and keep both on hand for the week.

How to store hazelnuts

Hazelnuts are high in oil, so the main enemy is rancidity, driven by heat, light, and air. The more the nut is broken down (ground, paste), the faster it goes off.

• Short term (a few weeks): Airtight container in a cool, dark, dry cupboard.
• Longer term (a few months): Airtight container in the refrigerator. Let it come to room temperature before using so they don't absorb moisture.
• Longest term (up to about a year): Freezer in a sealed bag or container, squeezed of air. Thaw in the container to avoid condensation.
• In shell: Keeps longer than shelled; still store cool and dry.
• Ground and paste: Refrigerate or freeze; use sooner than whole nuts.

Label with the date so you can rotate stock.

Common problems and when to discard

• Rancid: Sharp, stale, or paint-like smell and a bitter aftertaste. Discard—rancidity doesn't cook out.
• Mold: Visible fuzz, dark patches, or a musty smell. Discard the whole batch; don't just cut off the affected part.
• Soft or rubbery: Usually age or moisture; if there's any off smell, discard.
• Live pests or fine powder in shells: Discard and check the rest of your storage.
• Burnt after toasting: Bitter and acrid; small amounts can be picked out, but a scorched batch is best replaced.

When in doubt, trust your nose. A clean, nutty smell is the best single sign that hazelnuts are still good.

Dried figs are fresh figs that have been dehydrated until most of their water is gone, which concentrates their sugar and flavor and gives them a long shelf life. They are a practical everyday ingredient for snacking, baking, and savory cooking, and they are worth buying when they are plump, clean-smelling, and free of added sugar or heavy syrups. The guidance below covers what they are, how to pick good ones, how to use and rehydrate them, and how to store them so they stay soft instead of turning hard or moldy.

What dried figs are

A fig is the fruit of the Ficus tree. Fresh figs are soft, highly perishable, and mild; drying removes most of their moisture, so the remaining sugars, fiber, and flavor become much more concentrated. That is why a dried fig tastes sweeter and chewier than a fresh one and why it keeps for months rather than days.

Dried figs are sold in a few common forms:

• Whole dried figs — the whole fruit, often flattened or pressed into a round shape.
• Stemmed or stemless — whether the small stalk is left on.
• Layered or stringed — pressed together in trays or threaded on string, common in traditional Turkish and Middle Eastern packing.
• Chopped or diced — pieces for baking and mixes.
• Fig paste or filling — a processed form used in bars and pastries.

They are also sold by grade and size. Larger, unbroken, evenly colored figs generally cost more; smaller or broken figs are fine for chopping, cooking, or blending.

Turkish figs and what labels mean

Turkey is one of the best-known origins for dried figs, and Turkish figs are usually valued for being large, soft, and light-colored. The website for this product line, Aso Food, describes the company as specializing in processing and packing dried apricots, dried figs, sultana raisins, dried tomatoes, hazelnuts, and other ingredients grown in its area — so origin and packing are part of how these products are positioned.

When you read a label, these terms matter:

If a package lists sugar, glucose syrup, or preservatives beyond what you want, that is a sign the figs have been sweetened or treated rather than simply dried.

How to choose good dried figs

You can judge quality with your senses before you buy or open a pack:

• Color — light tan to amber is typical of many Turkish figs; darker brown is normal for unsulphured or certain varieties. Very pale, uniform, almost bleached color can indicate heavy sulphuring.
• Texture — plump, soft, and slightly sticky is good. Hard, brittle, or bone-dry figs are past their best or were over-dried.
• Smell — sweet and fruity. A fermented, sour, or musty smell means spoilage or poor storage.
• Surface — a light white bloom can be natural sugar; fuzzy or patchy white/green growth is mold.
• Ingredients — the shorter the list, the more you are tasting the fig itself.

A simple test: squeeze a fig gently. It should give slightly and spring back, not crack or feel hollow.

How to use dried figs

Dried figs work in sweet and savory cooking because their sweetness has some depth rather than being flat.

Snacking and no-cook uses

• Eat whole, plain, or with cheese and nuts.
• Chop into yogurt, oatmeal, or granola.
• Add to trail mix, energy balls, or cheese boards.

Baking and sweets

• Chop and fold into breads, scones, muffins, and cookies.
• Simmer with water and a little lemon to make a fig compote or jam.
• Use as a filling for pastries and bars.

Savory cooking

• Pair with lamb, chicken, or pork in tagines and roasts.
• Add to salads with goat cheese, arugula, and walnuts.
• Simmer into chutneys and sauces for grilled meat.

Rehydrating Dried figs are often chewy. To soften them:

1. Put the figs in a bowl and cover with warm water, juice, or wine.
2. Let them sit 20–30 minutes, or simmer gently for 5–10 minutes.
3. Drain, reserving the liquid if you want to use it in sauces or baking.
4. Pat dry before chopping if the recipe calls for it.

Soaking also makes them easier to blend into pastes and fillings.

How to store dried figs

The goal is to keep them from drying out further while preventing mold.

• Short term (a few weeks): an airtight container in a cool, dark cupboard.
• Longer term (months): refrigerate in an airtight bag or container; this slows mold and keeps them soft.
• Freezing: whole or chopped figs freeze well for up to a year; thaw in the fridge.
• Keep them separated: if figs are packed tightly and warm, they can sweat and mold. A paper towel in the container can absorb excess moisture.
• Watch for sugar bloom: a white crystalline coating is harmless sugar, not mold. Mold is fuzzy and grows in patches.

Troubleshooting common problems

• Hard figs — over-dried or old. Rehydrate in warm liquid, or chop and use in cooked dishes where texture matters less.
• Sugary, crystallized surface — natural sugar migration; safe to eat. Rinse or wipe if you prefer.
• Mold — fuzzy white, green, or black patches, often with a musty smell. Discard the affected figs and check the rest; do not just cut off the mold on soft fruit.
• Fermented smell or taste — from too much moisture or heat. Discard.
• Sticky clump — normal for good-quality figs; separate them gently or store with a little space.

If you buy in bulk, portion what you will use soon and refrigerate or freeze the rest so the whole batch does not deteriorate at once.

Dried tomatoes are fresh tomatoes that have had most of their water removed, which concentrates their flavor and extends their shelf life. They come in four main forms — sun-dried, oven-dried, oil-packed, and salt-packed — and the form you buy determines how you store them, how long they keep, and what they are best used for. Choose sun-dried or oven-dried for pantry storage and recipes where you control the oil and salt; choose oil-packed for ready-to-eat convenience; choose salt-packed only if you plan to rinse and soak before use.

The main types of dried tomatoes

Sun-dried tomatoes

Tomatoes are halved or sliced and dried outdoors under the sun until most of the moisture is gone. They are usually chewy and intensely tomato-flavored, and may be sold dry (sometimes called "dry-packed") or already packed in oil. Sun-drying is a traditional method, and the result is a leathery, deep-red piece that needs rehydration before many uses.

Oven-dried tomatoes

The same idea, but dried in a controlled oven at low heat. Oven-drying is faster and less dependent on weather, and the texture is often more consistent than sun-dried. Flavor is similar, though some people find oven-dried tomatoes slightly less complex.

Oil-packed dried tomatoes

Dried tomatoes are covered in oil, often olive oil, sometimes with herbs, garlic, or vinegar. The oil keeps them soft and ready to eat straight from the jar. Because they are already rehydrated by the oil, they are the most convenient type for sandwiches, salads, and quick pasta dishes.

Salt-packed dried tomatoes

Dried tomatoes are packed in salt rather than oil. The salt preserves them and draws out remaining moisture. They are very salty and must be rinsed and often soaked before use. This style is less common in everyday cooking but valued in some traditional cuisines.

How to choose dried tomatoes

Use the same criteria whether you are buying loose dried tomatoes or a jarred product.

For dry-packed tomatoes, a little flexibility is a good sign — it means they have not been over-dried. For oil-packed, the oil should look clear, not cloudy or thick, and the tomatoes should be submerged. If the label lists only tomatoes and oil, you are getting a simple product; if it lists sugar or syrups, the tomatoes may be sweetened for snacking rather than cooking.

How to rehydrate and use dried tomatoes

Dry-packed and salt-packed tomatoes usually need rehydration. Oil-packed ones generally do not.

To rehydrate dry-packed tomatoes:

1. Put the tomatoes in a bowl and cover with hot (not boiling) water, stock, or wine.
2. Let them sit 20–30 minutes until softened. Thicker pieces may need longer.
3. Drain, reserving the soaking liquid if you want to use it in sauces or soups.
4. Pat dry if you plan to sauté or add to a dish where extra liquid matters.

To use salt-packed tomatoes: rinse well under cold water, then soak in fresh water for 15–30 minutes to reduce saltiness. Taste before adding to a recipe.

Everyday uses:

• Pasta: chop and stir into olive oil, garlic, and pasta; the soaking liquid can loosen the sauce.
• Salads: slice oil-packed tomatoes and add to grain salads, green salads, or antipasti plates.
• Sauces and spreads: blend rehydrated tomatoes with olive oil, garlic, and herbs for a quick sauce or tapenade.
• Sandwiches and pizza: layer oil-packed tomatoes directly; they add concentrated flavor without extra cooking.
• Stews and braises: add dry-packed tomatoes early so they soften as the dish cooks.

A little goes a long way — dried tomatoes are far more intense than fresh, so start with less than you think you need.

How to store dried tomatoes

Storage depends on the type.

• Dry-packed (sun-dried or oven-dried): keep in an airtight container in a cool, dark place. They can last several months. For longer storage, refrigerate or freeze.
• Oil-packed: refrigerate after opening and keep the tomatoes fully covered by oil. Use within a few weeks to a couple of months. Always use a clean utensil to avoid introducing moisture or bacteria.
• Salt-packed: keep in an airtight container in a cool, dark place; the salt protects them. Rinse before use.
• Homemade oil-packed tomatoes: because garlic and herbs in oil can create a food-safety risk if left at room temperature, refrigerate them and use them relatively soon.

If you make your own oil-packed tomatoes, keep them refrigerated and do not store them at room temperature for long periods.

How to tell when dried tomatoes are past their best

Signs to watch for:

• Mold: fuzzy white, green, or black patches, especially on oil-packed tomatoes or where they touch the jar.
• Rancid oil: an oily, crayon-like, or stale smell from the packing oil.
• Off smell: sour, musty, or fermented odors instead of sweet tomato.
• Texture breakdown: slimy or excessively mushy oil-packed tomatoes.
• Dry-packed hardening: if they have become rock-hard, they are not spoiled but will need longer soaking; if they are damp or sticky, they may be spoiling.

When in doubt, discard. Mold and rancidity are not fixed by rinsing or cooking.

Quick answers

Are dried tomatoes the same as sun-dried tomatoes? Sun-dried is one method of drying; oven-dried is another. Both are "dried tomatoes," but the label tells you which method was used.

Do I have to soak dried tomatoes? Only dry-packed and salt-packed ones. Oil-packed tomatoes are ready to use.

Can I use the oil from the jar? Yes — it is flavorful and can go into dressings, sauces, or sautéing, as long as it still smells fresh.

How long do they last? Dry-packed keeps for months in a cool, dark place; oil-packed keeps for weeks to a couple of months in the refrigerator once opened.

Sultana raisins are small, seedless raisins made from the Sultana grape (also called Thompson Seedless in some regions), typically pale golden to amber in color rather than dark brown. They are known for a mild, honey-like sweetness and a softer, plumper texture than standard dark raisins. Choose them when you want a lighter color and less intense flavor in baked goods, trail mixes, or savory dishes; choose standard dark raisins when you want a deeper, more caramelized taste.

What Makes Sultanas Different

Sultanas are not just "golden raisins" by another name, though the terms overlap in casual use. The key differences come down to grape variety and processing:

Golden raisins are frequently made from the same grape as sultanas but are treated (often with sulfur dioxide) to preserve a brighter color. If you see "sultana" on a label, you are generally getting the naturally dried or lightly treated version with a more amber tone.

Sultanas are a common product in Turkish dried fruit processing, alongside dried apricots, figs, and tomatoes, because the region's climate supports the grape varieties used.

How to Choose Quality Sultanas

When buying sultanas, evaluate them on these cues:

• Color: Look for an even, pale golden to amber tone. Very dark or unevenly colored raisins may be older or a different variety.
• Size and plumpness: Sultanas should be small but not shriveled. Plump, rounded raisins rehydrate better and taste fresher.
• Texture: They should feel soft and slightly sticky, not hard or brittle. A few clumps are normal; rock-hard blocks are not.
• Labeling: Check for the word "sultana" or "Sultana grape" rather than just "raisins." Origin labels (e.g., Turkish, Australian, Californian) can indicate style and sweetness.
• Packaging: Sealed bags or containers that keep moisture in are better than open bins, which can dry out or absorb odors.

Avoid raisins with a fermented or sour smell, visible mold, or excessive crystallized sugar on the surface (a little is fine; a lot suggests age or poor storage).

Using Sultanas in Cooking, Baking, and Snacking

Sultanas work anywhere you want sweetness without a heavy dark-raisin flavor.

Baking

• Add to scones, muffins, bread pudding, and hot cross buns.
• Soak in warm water, juice, or tea for 10–15 minutes before baking to keep them soft and prevent them from drawing moisture from the dough.
• Toss with a little flour before folding into cake batter to help them stay distributed.

Savory dishes

• Pair with rice pilafs, couscous, or tagines, where their mild sweetness balances spices.
• Add to curries, chutneys, or stuffings for a gentle sweet note.
• Combine with nuts (such as hazelnuts) and herbs in grain salads.

Snacking and no-cook uses

• Mix into trail mix with nuts and seeds.
• Stir into yogurt or oatmeal.
• Use in energy balls or granola bars as a natural sweetener.

A practical rule: if a recipe calls for raisins and you want a lighter color and softer bite, substitute sultanas one-for-one. If you want a stronger, darker flavor, stick with standard raisins.

Storing Sultanas Properly

Sultanas dry out or spoil mainly through moisture loss and mold.

• Short term (up to a few weeks): Keep in an airtight container in a cool, dark pantry.
• Long term (months): Refrigerate in an airtight bag or container. This slows moisture loss and discourages pests.
• Freezing: For very long storage, freeze in portioned bags. Thaw at room temperature in the sealed bag to prevent condensation.
• Avoid: Open bowls, warm spots near the stove, and containers that let air in.

If sultanas become hard, you can often revive them: soak in warm water or juice for 10–20 minutes, or steam them briefly, then drain and use. This works best for raisins that are dry rather than moldy.

Common Issues and Fixes

Sugar crystallization A white, gritty coating on sultanas is usually crystallized sugar, not mold. It is safe to eat. Rinse briefly in warm water or soak to dissolve it. To slow it down, store in an airtight container away from temperature swings.

Hardness Hard raisins have lost moisture. Rehydrate by soaking in warm liquid, or add them to a recipe with liquid (like oatmeal or a stew) where they can absorb moisture during cooking.

Mold Mold appears as fuzzy patches, often green, white, or black, and may come with a musty smell. Discard the affected raisins and check the container. Mold means moisture got in or the raisins were stored too warm.

Stickiness and clumping Some clumping is normal for soft sultanas. If they are excessively sticky or wet, they may have been stored in high humidity. Spread them out to dry briefly, then repack in an airtight container.

Quick Decision Guide

• Want a mild, light-colored raisin for baking or snacking? Choose sultanas.
• Want a deeper, caramel-like flavor for hearty dishes? Choose standard dark raisins.
• Want the brightest color for visual appeal? Golden raisins (often sulfur-treated) may be your pick.
• Buying in bulk? Check color, plumpness, and smell, and plan to refrigerate or freeze for long storage.

Sultanas are a versatile, gently sweet dried fruit that fits both sweet and savory cooking. With the right selection and storage, they stay soft and usable for months.