Easy summer method to dry apricots at home and keep them flavorful all winter long, step-by-step

Summer is the perfect time because apricots are more fragrant, sweeter, and more affordable. Drying them allows you to concentrate their flavor and sweetness, reduce waste, and create a small supply to use when summer fruit is just a memory.

Homemade dried apricots also have a major advantage: you can control everything, from the selection of the fruit to the final texture, without overdoing it with chemical treatments or added sugar.

The golden rule is simple: ripe, yes; mushy, no. Apricots should be sweet, fragrant, free of bruises, and still firm enough to hold their shape when cut.

If they’re too unripe, they won’t be very flavorful after drying; if they’re too ripe, they risk spoiling before they dry.

To start off on the right foot, choose fruit that is:

• ripe but firm;
• without dark spots or soft spots;
• of similar size, so they dry evenly;
• carefully washed and dried before cutting.

Cut them in half, remove the pits, and arrange them with the cut side facing up. This small detail helps moisture evaporate more effectively and ensures a more even result.

Drying in the sun is the most romantic method, but also the one that requires the most attention. It works well on hot, dry, and breezy days: humidity, in fact, is the number one enemy .

Arrange the apricots on a rack or a perforated tray, cover them with a clean cheesecloth to protect them from insects, and bring them indoors in the evening when the air becomes more humid.

How long does it take to dry apricots in the sun? It depends on the weather and the size of the fruit, but it can take several days. They’re ready when they feel springy, are dry to the touch, and don’t release any juice when pressed lightly. If they still feel sticky or damp in the center, it’s best to wait: rushing things here is a surefire way to end up with mold.

If you don't have a sunny balcony or the weather is unpredictable, the oven is a good alternative. Arrange the apricot halves on a baking sheet lined with parchment paper, leaving space between each piece.

Set the oven to a low temperature and leave the door slightly ajar—if your oven allows it—to let the steam escape. The most common question is: at what temperature should you dry apricots in the oven? It’s best to stick to a low oven temperature of about 50–60°C, checking frequently, because the goal isn’t to cook them but to dry them slowly.

Turn them occasionally and stop when they become soft, pliable, and dry. If they turn dark and hard as pebbles, you’ve created “meditation apricots”: edible, perhaps, but not exactly irresistible.

A dehydrator is the most convenient solution for those who want consistent results. It maintains a steady temperature and good air circulation, reducing the risk of some parts remaining moist.

Simply arrange the apricots on the shelves without overlapping them and check their texture during the final hours.

How can you tell if the dried apricots are ready? They should be dry but not brittle, soft but not damp, fragrant but not fermented. In short: they should bend without releasing any liquid. Before storing them, let them cool completely.

Proper storage is what determines whether you’ll find a golden treasure or a science experiment come December. Place the dried apricots in clean, thoroughly dry glass jars or in food-grade storage bags.

Store them in a cool, dark, and dry place. Check the containers during the first few days: if condensation appears, it means there’s still moisture present. In that case, put the apricots back out to dry. For a safer supply, you can also store them in the refrigerator or freeze them in small portions.

How long do homemade dried apricots last? It depends on how thoroughly they’re dried and the storage conditions, but the drier they are and the better they’re protected from moisture, the longer they’ll stay fresh.

Dried apricots aren't just a snack to munch on while you gaze out the window and dream of July. In winter, they become a versatile ingredient: they’re great in oatmeal, yogurt, cookies, pound cakes, fillings, dried-fruit salads, and even savory dishes with cheese or white meat.

Before using them in desserts, you can soak them for a few minutes in lukewarm water or tea. This makes them softer and releases a delicious aroma. And yes, they’re addictive: it’s best to portion them out, because dried fruit concentrates natural sugars and deserves the same respect as any little treat.

To serve them in a creative way, you can also use them in savory recipes perfect for appetizers and hors d’oeuvres:

try a creamy, indulgent dish with fresh cheese, prosciutto, dried apricots, and almonds

Cream cheese log with apricots and almonds: the perfect party appetizer!

If you're looking for a sophisticated, easy-to-prepare appetizer that will impress your guests, cream cheese log with apricots and almonds is the ideal choice. The creaminess of the cream cheese , the sweet and fruity touch of the apricots and...

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or a simple yet impressive idea with Brie, almonds, and dried apricots

Stuffed brie with apricots and almonds

Add a touch of crunch and sweet flavors to your cheese to finish your meal! An extra easy recipe to recreate, guaranteed without cooking and requiring only 3 ingredients! So, are you convinced? Here is our step-by-step preparation in written, photo,...

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The secret isn't to do something complicated, but to avoid those little mistakes that ruin the result:

1. using apricots that are too soft or damaged;
2. stacking the fruit on top of each other while drying;
3. storing them while they’re still warm;
4. sealing them in a jar if they’re still moist in the center;
5. leaving them in the sun at night or on muggy days.

With a little care, making dried apricots in the summer becomes a simple and satisfying ritual: open the jar in the winter, and (without a sound) the sun returns.