Pitted wild apricots
Small semi-dried wild apricot fruits with the stone removed, firm and more sour than dried apricots, for compotes, pilaf, tagines and baking.
Pitted wild apricots are small semi-dried fruits of the wild apricot with the stone removed, dark orange or brownish, firm, more sour and aromatic than cultivated dried apricots. They are soaked and added to compotes, pilaf, tagines, poultry fillings, porridges, baking and muesli, cooked into a sweet-sour jam and sauces for meat.
Calories, proteins, fats and carbohydrates per 100 g of product
Pitted wild apricots, Raw: Calories 48.0 kcal, Proteins 1.4 grams, Fats 0.4 grams, Carbohydrates 11.1 grams per 100 g of product.
Recipes with this ingredient
Wild apricot jam is a true treasure of Armenian cuisine that preserves the warmth of the southern sun. These small, fragrant fruits called 'zherdely' have a rich sweet-sour taste that unfolds during long slow cooking. Thanks to the natural acidity of apricots, the jam gains an exquisite depth of flavor while whole fruit halves remain soft but intact, creating a pleasant texture. Traditionally, this jam is used as a dessert with tea, in pastry fillings, or even paired with cheeses. It fills the home with the fragrance of summer and retains the natural sweetness of the fruits. The preparation requires patience, but each stage is crucial for achieving flavor perfection. This jam is a memory of sunny Armenian gardens, the coziness of family traditions, and enjoying life's simple pleasures.
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