Dried Apricots

Of all the dried fruits, apricots seem to keep the most of their flavour, without becoming too sickly or sweet. They may be chopped and added to cakes, salads or pilaffs, and they make a delicious addition to lamb dishes, such as lamb tagine or stuffed lamb. They may also be puréed and used to make jam, puddings and sauces. Dried apricots are also ideal for snacks, picnics and lunch boxes. Look for plump, succulent, pre-soaked varieties that are ready-to-use with no need to reconstitute.

Apricot paste may also be dried into a thin, leathery sheet, which is known as ameerdine, kem-reddine or qamar el-deen in the Middle East. Dissolved in boiling water, it makes a fruit drink that is often served before and after the day-long fast during Ramadan.