Sun-Dried Apricots — Ladakh | With Seed | 500g
Sun-Dried · Sham Valley · Ladakh
Dried on Ladakhi rooftops for 10–15 days. Brown, chewy, concentrated. No sulphites.
Most dried apricots are orange because they're treated with sulphur dioxide to preserve colour. Ours are brown because they're dried naturally in the Ladakhi sun. The colour is less pretty but the nutrition is better — no chemicals, no artificial colour. The Ladakhi method: apricots ripen in summer, go on rooftops and flat rocks, dry for 10–15 days in intense mountain sun. Chewy, concentrated, sweeter than anything in a supermarket. The beta-carotene that colours apricots converts to Vitamin A in your body — safely, from food, without the risks of Vitamin A supplements.
Bright orange = sulphur dioxide. Brown = natural. The sulphur keeps the colour bright for market appeal but adds a preservative most people would rather not eat.
Dried on rooftops and flat rocks in the mountain sun. No machines, no preservatives. After 10–15 days in the Ladakhi sun, they turn chewy, concentrated, and sweet.
Beta-carotene from food never builds up to toxic levels — your body takes only what it needs. Unlike Vitamin A supplements, food beta-carotene is always safe.
A handful (40–50g) of dried apricots gives you roughly 20% of your daily potassium — the mineral that keeps your heart in rhythm and muscles working well.
What it does
Beta-carotene — safe Vitamin A from food
- Beta-carotene converts to Vitamin A — what your eyes need for low-light vision and your skin needs to stay healthy.
- Beta-carotene from food is safe in any amount — your body takes only what it needs.
- Even sun-dried and browned, the beta-carotene in these apricots is well-preserved.
One of the better plant sources of iron
- Dried apricots are one of the better plant-based iron sources — especially useful for vegetarians.
- The iron in dried apricots is better absorbed when you eat them with something acidic. Squeeze lemon on them, or eat with fresh fruit.
- Avoid tea or coffee right after eating them — these block iron absorption.
Natural fibre — helps digestion
- Dried apricots have both types of fibre — one slows sugar absorption, one keeps you regular.
- Traditional use as a gentle morning aid: soak 5–6 apricots overnight, eat in the morning.
- Natural sugar with fibre means steady energy — no crash like refined snacks.
Beta-carotene — safe Vitamin A from food
- Beta-carotene converts to Vitamin A — what your eyes need for low-light vision and your skin needs to stay healthy.
- Beta-carotene from food is safe in any amount — your body takes only what it needs.
- Even sun-dried and browned, the beta-carotene in these apricots is well-preserved.
One of the better plant sources of iron
- Dried apricots are one of the better plant-based iron sources — especially useful for vegetarians.
- The iron in dried apricots is better absorbed when you eat them with something acidic. Squeeze lemon on them, or eat with fresh fruit.
- Avoid tea or coffee right after eating them — these block iron absorption.
Natural fibre — helps digestion
- Dried apricots have both types of fibre — one slows sugar absorption, one keeps you regular.
- Traditional use as a gentle morning aid: soak 5–6 apricots overnight, eat in the morning.
- Natural sugar with fibre means steady energy — no crash like refined snacks.
Chewy, concentrated, deeply sweet — nothing like commercial dried apricots. No sulphite aftertaste. The brown colour is what real sun-dried looks like.
Soak 5–6 overnight, eat with walnuts in the morning. Blood sugar stays steadier than eating fruit alone. The iron from apricots absorbs better paired with Vitamin C — add a squeeze of lemon.
Non-heme plant iron from dried apricots builds slowly over weeks. Most people with low ferritin notice better energy at the 4–6 week mark with consistent daily eating.
Is this for you?
How to eat it
Pairs perfectly with a handful of walnuts. The iron absorbs better when eaten with fat — this combination works well.
Put 6–8 apricots in water before bed. Eat the softened fruit in the morning. Drink the soaking water too — it's naturally sweet and full of potassium.
Add to rice dishes, lamb curries, or chutneys. The sweet-tart element in traditional Kashmiri and Ladakhi cooking.
The soaking water tip
Don't throw away the water after soaking apricots overnight. Drink it — it's naturally sweet and carries potassium from the fruit. A small glass in the morning is a traditional Ladakhi ritual.
The Ladakhi apricot morningSun-Dried Apricots — Ladakh | With Seed | 500g ritual
Soak overnight, eat the fruit, drink the water. The traditional Ladakhi practice — not a wellness trend. Iron from apricots absorbs better paired with walnuts.
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