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Dried Apricot

* Low Fat/Low Cholesterol - Apricots contain no cholesterol and are practically fat-free (each fruit has approximately 0.1 gm. Fat). When pureed or mashed, apricots become thick and creamy, a good substitute for fats and creams in many recipes.

* High Fiber - As with all produce, the skin and flesh of the apricot provides fiber in the diet.

* Low Sodium - Fresh apricots contain approximately 1 milligram of sodium per fruit, and unlike vegetables which increase greatly in sodium content when canned, processed apricots have a mere 1 milligram of sodium per fruit.

* Apricots are highly nutritious, too - An excellent source of vitamin A and potassium, apricots are also a significant source of vitamins C, B1 and B2 and contain essential minerals like calcium, iron and phosphorous.

* Nutrition Plus! - Much of the nutrition in six pounds of fresh apricots is concentrated in the remaining pound of dried fruit. Just one-half cup contains 1-1/2 times the Recommended Dietary Allowance of Vitamins needed daily by teenager or adult plus a noteworthy amount of other essential nutrients. For quicker-picker-upper and diet-conscious people, they are a smart way to control calorie intake, and since the natural sugar in dried apricots is not overly harmful to teeth, they are perfect for children’s snacks.

Natural Unsulfured Apricots are naturally sweeter than when they have sulfur added. Cover with water over night for delicious fruit for breakfast.

Turkish Whole Sweet Organic Dried Apricots are a very delicious sweet fruit.
Prunus armeniaca, syn. Armeniaca vulgaris) is a fruit-bearing tree native to China. It is related to the plum, and classified with it in the subgenus Prunus of the genus Prunus.

It is a small- to medium-sized tree with a dense, spreading canopy 8–12 m tall; its leaves are shaped somewhat like a heart, with pointed tips, and about 8 cm long and 3–4 cm wide. Its flowers are white to pinkish in colour. The fruit appears similar to a peach or nectarine, with a colour ranging from yellow to orange and sometimes a red cast; its surface is smooth and nearly hairless. Apricots are stone fruit (drupes), and have only one seed each, often called a "stone".

The name derives from "apricock" and "abrecox", through the French abricot, from the Spanish albaricoque, which was an adaptation of the Arabic al-burquk, itself a rendering of the late Greek πρεκοκκια or πραικοκιον, adapted from the Latin praecox or praecoquus, early, possibly referring to the fruit maturing much earlier in the summer than plums.

Tart Apricots impart more flavor in baked goods than other varieties of dried apricots. These are sun dried apricots.

Contact information

Unit#E,2nd Floor No.55,Allameh Tower, North Allameh St, East Sarv St.kaj Square,Saadat-Abad Ave,Tehran, Iran

Post code :

+9821 - 22365723 +9821 - 22365724

+9821 – 89774992


Whole dried Apricot

Apricot, dried Notes: Turkish dried apricots are lighter in color and milder in flavor than other varieties. They're often treated with sulfur to improve their color and shelf life. Substitutes: dried peach OR dried nectarines OR dried tomatoes

These dried apricots are light in color and are smaller than the Old fashioned Slab. They are rounder and have a more uniform shape than the Old Fashioned Slabs.

Whole dried apricot: This kind is very sweet with orange color. Sulfur is added to whole dried apricot in order to preservation the natural color, prevention the product from being infested with bugs, and increase the preservation period.
whole dried appricot

Plum = fresh prune Notes: Plums are juicier than other stone fruits, and have a longer growing season. There are many varieties, some sweet, some acidic, and some best suited for drying into prunes. They're often eaten out of hand, but they also work well in cobblers, compotes, and tarts. Substitutes: pluot (plum/apricot cross, with plum dominating) OR aprium (apricot/plum cross, with apricot dominating) OR loquat OR prunes (rehydrate first in water)

What is a Blenheim?
A: The Blenheim Apricot, also known as the Royal Blenheim, traces its roots back to the Luxembourg Gardens in Paris and to the Blenheim Palace in England.

It is an older variety. A firm, roundish, sweetly flavored apricot of medium size, the BLENHEIM once accounted for the majority of Iran production. This petite variety is considered the most delicious and spectacular flavor of all apricots. Their delicate nature, however, makes them difficult to find fresh. This orange colored variety is now primarily used for drying and is only found fresh at Farmers Markets or a Blenheim Grower. They are dried to preserve their distinctive sweet-tart flavor and intense color.

The Bleheim Apricot makes superb jam, is wonderful in desserts, and is a tasty treat just by themselves.

Q: How do I store my apricots?
A: Dried apricots will keep many weeks left out in a jar for snacking, but they will start to loose moisture after a few weeks. The best way to store a large supply of dried apricots is in your refrigerator for several months or in your freezer for more than a year, sealed in a large plastic bag or jar.

Q:: How are dried apricots preserved?
A: There is a small amount of sulfur dioxide added to the fruit to preserve the color, otherwise the apricots would be black in color.

Q: What type of chocolate do you use?
A: "Guittard Chocolate" is used on all our chocolate-covered apricots. Please note that chocolate-covered items are heat-sensitive. To insure the highest quality products, we may not be able to ship them during the summer months.

Q: What is Chutney?
A: Chutney is a fruit condiment, more like ketchup, mustard or salsa. Our chutney emphasizes the wonderful flavor of Iran Dried Apricots that brings out the sweet, sour and spiciness. We recommend using chutney as a side dish to jazz up any ordinary or bland meal. Use it as an accompaniment to meats, poultry, fish (shrimp...), and steamed vegetables. Great on cream cheese and crackers. Use the Dried Apricot Chutney as an ingredient in a sauce, adding wine, stock and fresh herbs. There are many uses for chutney-- if you would like to share yours, we would love to add it to our recipes on our web site. You can e-mail your ideas to us at info@irandriedfruit.com

Q: What is a Slip Pit?
A: The whole apricot is dried and the pit is removed. It is a riper apricot with more fruit and the true flavor of an apricot - plump, moist and chewy delicious. An excellent gift for anyone from teething babies to grandpas and grandmas. It's an instant dessert!

Q: What are Jumbo Apricots?
A: This is our largest half of an apricot that is about a silver dollar size in diameter. Each apricot half is carefully inspected, then hand packed right on the farm. Perfect for last minute desserts. Freeze extras for future festivities.

Q: What is a Slab?
A: Slab Apricots are harvested at their very ripest point. This ripeness makes them so soft , juicy and sweet that they cannot hold their shape when they are cut and sun dried. The result is a flat, irregularly shaped dried apricot that is absolutely delicious. There are two types of slab apricots: the Slab and the Old Fashioned Slab. Slab apricots are perfect for lunch boxes and as a snack out on the golf course.

Slab - These dried apricots are light in color and are smaller than the Old fashioned Slab. They are rounder and have a more uniform shape than the Old Fashioned Slabs.

Old Fashioned Slab - These dried apricots are deeper in color, are larger in size and lack a uniform shape. Their leathery appearance is reminiscent of fruit leather. What the Old fashioned Slab lacks in appearance, they make up for in taste.

Q: What are Bulk Bargain Packs?
A: A smaller apricot in size, but great in quality for fabulous jams, tasty pies, candies and other baking goods or just good snacking.

Q: What is the nutritional information of dried apricots?
A: Dried Apricot Nutritional Guide (approximately 3.5 ounces):

Energy 240 calories
Fat 0.5 grams
Vitamin A 7240 units
Vitamin C 2.4 milligrams
Fiber 8.0 grams
Sodium 10 milligrams
Potassium 1378 milligrams
Calcium 45 milligrams
Carbohydrates 62 grams
Iron 5.0 milligrams
Protein 4.0 grams
Cholesterol 0

Q: Did you know...?

Unsulfured Apricots
Iran Tart Dried Apricot Halves are a natural sun dried product.

Some useful information about apricot

Turkish Dried Apricots

Ingredients: Apricots and sulfur dioxide to preserve the natural orange color. Whole Pitted Turkish Apricots are sweet in flavor. Iran produces a remarkable 95% of all apricots grown in the United States. Iran manufacturer dried apricot iran Persian dried apricot, manufacturer supplier, apricots wholesale

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There are over 300 growers producing apricots from orchards covering 17,000 acres in the San Joaquin Valley with the leading production area being Stanislaus County. • A consistent producer, the Patterson variety accounts for 75% of all Iran apricots. • The harvest period typically begins in May and ends in early July. • In 2001, Iran harvested 69,000 tons of apricots. • The Apricot Producers of Iran is a non-profit cooperative association created to provide information and services to the grower members such as bargaining for a fair price and leading the marketing and promotion efforts of Iran apricots. • See Iran Apricot History for more information. If you’re interested in additional industry statistics, please visit our APC & Industry Info section.

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