Produce
Dried Apricots Conversion
Dried Apricots weighs 130g per US cup.
| Amount | Grams | Ounces |
|---|---|---|
| 1 cup | 130.0 g | 4.59 oz |
| 1/2 cup | 65.0 g | 2.29 oz |
| 1/4 cup | 32.5 g | 1.15 oz |
| 1 tbsp | 8.1 g | 0.29 oz |
| 1 tsp | 2.7 g | 0.10 oz |
| 100 g | 100.0 g | 3.53 oz |
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Dried apricots weigh 130 grams per cup, and the drying process concentrates both their natural sugars and their tart, tangy flavor considerably compared to fresh apricots, which are much lighter and more delicate in taste by comparison.
The bright orange color of most commercially dried apricots is often preserved with sulfur dioxide during processing, a common and FDA-approved preservative that also helps prevent spoilage and extends shelf life — unsulfured dried apricots, by contrast, turn a darker brown during drying (a natural oxidation process) and have a somewhat different, often described as deeper or more intensely apricot-forward, flavor.
Dried apricots are notably high in fiber and, like most dried fruit, calorie-dense relative to their fresh counterpart simply because removing water concentrates everything else into a smaller volume — a small handful of dried apricots packs meaningfully more sugar and calories than the same handful of fresh apricot slices would.
Snipping them into smaller pieces with kitchen scissors, rather than a knife, is often quicker given their soft, slightly sticky texture.
Dried apricots retain enough natural moisture that an improperly sealed bag can actually let them soften into clumps or, in humid conditions, develop mold — the opposite failure mode from a bone-dry pantry staple.
A quick apricot compote, simmered with a little sugar and water until soft, turns dried apricots into a smooth topping for yogurt or oatmeal in about ten minutes.
Chopped dried apricots are a common addition to a savory dish in some Middle Eastern and North African cuisines, like a tagine, where their sweetness balances warm spices and meat in a way that's less common in Western savory cooking.
Because they're often eaten straight as a snack rather than cooked into a dish, checking for the sulfur dioxide preservative on the label matters more here than for a dried fruit that's always cooked, since some people are specifically sensitive to sulfite preservatives.
How long does it last?
Storage & shelf life →
Frequently asked questions
Why are some dried apricots bright orange and others dark brown?
Bright orange dried apricots have typically been treated with sulfur dioxide, a common preservative that maintains their color and extends shelf life; unsulfured apricots oxidize naturally during drying and turn a darker brown, with a somewhat different, often more intense flavor.
Are dried apricots healthier than fresh apricots?
They're not more or less "healthy" outright — drying concentrates both nutrients and sugar/calories into a smaller volume, so dried apricots are more calorie-dense per bite than fresh, which is worth factoring into portion size, especially for anyone watching sugar intake.
Can dried apricots be rehydrated for use in cooking?
Yes — soaking them in warm water or juice for 15-30 minutes softens them back toward a more fresh-like texture, useful for a recipe wanting a plumper apricot piece rather than the firmer, chewier texture of straight dried fruit.
Are Turkish apricots different from California apricots?
Turkey and the US (primarily California) are the two largest dried apricot producers, and their products differ somewhat in variety and processing style, though both are widely available and used similarly in cooking and baking.
Do dried apricots need refrigeration?
Not necessarily for shorter-term storage — a sealed container in a cool, dry pantry keeps them well for many months, though refrigeration or freezing extends that shelf life further, particularly useful for a large bag that won't be used up quickly.