Jam and compote are made from apricots. But all this is related to the addition of sugar, and this is not at all beneficial for health. The best solution is to stop it.

An attractive orange-colored, transparent dried fruit can be found in the market. It is impossible to get such a condition at home.

The fact is that it is treated with sulfur dioxide so that the product does not turn black and can be stored for a long time. Such dried fruit should not be used in children's food under any circumstances, nor is it recommended for infants. No matter how well you wash the dried fruit, the chemicals will still remain in it.

Fruits can be dried without the use of chemicals. Overripe fruit will not work. Choose the dense fruit that has just reached maturity, wash it well in running water, squeeze it in a tushphalang or a two-part sink, then open the fruit in half and empty the pulp.

In order not to damage the apricots, soak them in cold water with citric acid for 10 minutes. We dissolve 5 teaspoons of citric acid in one liter of water. Citric acid can be replaced with fresh lemon juice. 3 lemons are enough for 1 liter of water.

We place the crushed fruit on the drying board with the soft side up to avoid falling and sticking to the net.

To preserve the useful properties of fruits, vitamins and minerals in them as much as possible. To avoid burning, blackening and fading, the temperature should not exceed 45-60°C.

Fruits dried at low temperatures contain much more useful minerals than live fruits.

About one kilogram of dried fruit is obtained from four kilograms of apricots.

Store in a dry and cool place