Makers’ Dried Apricot Fruit (in an oven)

Take full advantage of delicious summer fruits by preserving them to enjoy throughout the year.




  • Homemade Products
  • Vegan
  • Vegetarian


  • South African

Cooking Methods

  • Baking

Prep Time

25 minutes

Cooking Time

240 minutes


Dried apricots must be stored in a airtight container  for 6 months and can even be frozen. Great snacks, packed full of energy for lunchboxes or hiking snacks.


    1 kg ripe apricots
    2 tbsp sugar (optional)


    Quarter and depip of the apricots.
    Remove blemishes.
    To keep the lovely golden colour of the apricots, soak in a mixture of lemon juice and water for 10 minutes. Pat dry with a dish towel.
    Sprinkle with sugar if the fruit is quite tart.
    Preheat oven to a low heat of 60-70 degrees fahrenheit.
    Place wax paper onto a sheet pan and lay the fruit in a single layer. They must not touch each other. Place an additional sheet pan (with wax paper at the bottom!) on top to stop the fruit from curling up.
    Leave in the oven for 4 hours, makins sure to rotate the trays every hour.