Dried Apricots NZ: Brown vs Orange, Sulphites & How to Choose

Why are some dried apricots brown while others are bright orange? If you've ever wondered whether the darker ones are old, or whether the orange ones are somehow fresher, here's the useful answer: colour often tells you more about processing than freshness.

At SpiceBloom, we offer two Turkish dried-apricot styles. Our organic dried apricots are naturally dark and listed without added sulphur, while our traditional orange Turkish apricots are treated with sulphites to help retain their familiar orange colour. Both can work beautifully in the kitchen. The right choice depends on what matters to you.

Image note: The header image is an AI-generated illustration of the two dried-apricot styles, not a photograph of the specific SpiceBloom batches.

Brown vs orange dried apricots: what's actually different?

Fresh apricots begin with a yellow-to-orange colour. During drying and storage, their appearance can darken. Some processors use sulphur dioxide or related sulphites to help preserve the orange colour. Apricots dried without added sulphur typically become much darker. That is not, by itself, a defect or proof that they are stale.

Remember: colour alone cannot tell you which apricot is more nutritious, fresher or better quality. The product's ingredient list, storage condition, best-before information and your own taste preference are more useful.

Why are organic dried apricots often dark brown?

People sometimes assume dark dried apricots have been burnt or kept too long. In many cases, the darker colour is simply what happens when apricots dry without added sulphur. The natural fruit pigments change as the fruit loses moisture and is exposed to air.

SpiceBloom's organic Turkish dried apricots are listed as sun-dried and naturally dark. They have a chewy, fuller-fruit character that works especially well in porridge, fruit loaves and spiced savoury dishes.

Does organic automatically mean sulphite-free? Don't assume so from the word organic alone. Check the ingredient and allergen information for the particular product. For our organic apricots, the current listing describes them as made without added sulphur. That's more precise than claiming any dried fruit can never contain traces of sulphites.

Why are some Turkish dried apricots bright orange?

Our traditional Turkish dried apricots are the orange, soft style many New Zealand shoppers recognise. Their product listing states that they are treated with sulphites to maintain their vibrant colour and dried-fruit texture.

Sulphites are food additives used in various products, including some dried fruits. They are not a sign that the apricots are fake or automatically poor quality. However, they are important for people with sulphite sensitivity, so clear labelling matters.

Food Standards Australia New Zealand (FSANZ) explains that added sulphites must be declared on packaged foods when present at concentrations of 10 mg/kg or more. You might see sulphur dioxide, a preservative declaration or food additive numbers 220–228 on a label. FSANZ's allergen labelling guidance explains the requirements further.

If you know you react to sulphites, choose food according to your medical advice and the current package label. Do not assume that rinsing or soaking sulphured apricots makes them suitable for someone with sulphite sensitivity.

Are dark dried apricots healthier than orange ones?

There isn't a reliable shortcut from colour to healthier. Both are dried fruit: they contain naturally occurring fruit sugars, along with nutrients such as fibre and potassium. The exact nutrition and ingredients depend on the product and processing.

Drying removes much of the water, making dried fruit more concentrated by weight than fresh fruit. That can make it easy to eat more than you intended if you're grabbing handfuls from the bag.

For an everyday snack, try putting a small portion—say roughly 25–30 g—in a bowl and see how it fits your appetite and meal. This is a practical serving example, not a prescribed daily requirement or a claim that dried apricots treat any health condition. Check the nutrition panel for the product you're buying.

Our recommendation is simple: choose the apricot you enjoy and can eat safely, rather than buying based on dramatic claims about one colour being superior.

Seven easy ways to use dried apricots

Once you've got a bag in the pantry, dried apricots do much more than fill a lunchbox.

1. Make breakfast more interesting. Finely chop two or three dried apricots and mix them into oats or yoghurt. For texture, add jumbo rolled oats, seeds or nuts.
2. Upgrade homemade muesli. Dice the apricots and add them after baking your oat mixture, so the dried fruit doesn't scorch in the oven.
3. Balance a couscous salad. Sweet-tart apricot pieces work well with lemon, herbs, nuts and a savoury dressing. Try our Moroccan Couscous & Apricot Salad recipe.
4. Add sweetness to savoury cooking. Roughly chop and simmer into a chickpea dish, lamb stew or a gently spiced tomato sauce.
5. Put together a grazing platter. Pair the softer orange apricots with cheese, crackers and almonds; their colour makes a striking contrast.
6. Bake fruit loaves, muffins or scones. Diced apricots add pockets of sweetness. Chop them small enough to distribute evenly through the batter.
7. Stew a warm topping. Gently simmer a handful with a splash of water and a pinch of Ceylon cinnamon until softened; spoon over porridge or pancakes.

How to soften dried apricots for baking or cooking

If your apricots are a little firm—or a recipe calls for plump pieces—you don't need any special equipment.

1. Chop them first if you need small pieces for muffins or scones.
2. Cover with hot water in a heatproof bowl for roughly 10–15 minutes, until softer to the touch.
3. Drain well before folding them into dough or batter; too much extra liquid can change a recipe's texture.
4. For a compote, simmer with water over low heat, checking regularly and adding more liquid as needed.

Soaking changes the texture, not the labelled allergen status. For food safety, refrigerate any prepared or rehydrated apricots you're not serving straight away.

How to store dried apricots in a New Zealand kitchen

Heat and humidity can affect dried fruit quality. For your everyday pantry, follow these steps:

• Keep unopened apricots in their sealed packaging, somewhere cool, dry and away from sunlight.
• After opening, close the pouch tightly or transfer the fruit to a clean, airtight container.
• In a warm or humid NZ kitchen, refrigeration can help the fruit retain its texture and quality.
• Always follow the best-before date and storage directions on the current package.
• If you notice visible mould, an unusual off smell or other signs of spoilage, discard the product rather than tasting it to check.

For more practical storage ideas across pantry foods, read our NZ guide to buying and storing nuts and dried fruit.

Frequently asked questions about dried apricots

Are brown dried apricots old or spoiled?

Not necessarily. Dark brown is a typical appearance for dried apricots made without added sulphur. Inspect the fruit and packaging for actual spoilage indicators, and follow the best-before and storage guidance.

Are all orange dried apricots treated with sulphur dioxide?

Not every individual product can be identified by sight alone. Orange colour is often associated with sulphite treatment, but only the actual ingredient and allergen information can tell you what's in the product. SpiceBloom's traditional orange Turkish apricots are specifically listed as sulphured.

Can people with sulphite sensitivity eat organic dried apricots?

People with a known sensitivity should follow individual medical advice and check the current product packaging. An organic claim alone does not establish that a food is appropriate for them.

Is there added sugar in dried apricots?

Many plain dried apricots contain only fruit, while some dried-fruit products may have other ingredients. Read the ingredient list. Even without added sugar, dried apricots naturally contain fruit sugars.

Can I use brown and orange apricots interchangeably in recipes?

Usually yes, for chopped fruit in baking, porridge or savoury meals. Their moisture and texture can differ, so softer fruit may need less soaking and firmer fruit may need a little more liquid.

Are dried apricots suitable for kids' lunchboxes?

They can be a convenient dried-fruit option when suitable for the child, but check the product's ingredients and allergens. Cut dried fruit into appropriate pieces for young children and follow any school food guidelines.

Where can I buy dried apricots online in NZ?

SpiceBloom currently lists both organic dark Turkish dried apricots and traditional orange Turkish dried apricots online, so you can choose the style that fits your preferences.

Which SpiceBloom dried apricots should you choose?

Make everyday food better: whether you're putting together a salad, a fruit loaf or an afternoon snack, the best dried apricot is the one that suits your taste, recipe and ingredient requirements.

Sources and product information

• Food Standards Australia New Zealand — Sulphites, including labelling rules and consumer guidance.
• Food Standards Australia New Zealand — Allergen labelling for consumers.
• SpiceBloom's current Organic Dried Apricots and Traditional Turkish Dried Apricots product listings (checked November 2026).

Information note: This guide helps with everyday food shopping and preparation; it is not personal medical advice. Ingredients, labels and product availability can change. If you have a food allergy or sensitivity, check the latest product packaging before use. This article was prepared by SpiceBloom using its listed product information and public FSANZ guidance.