Turkish Dried Apricots — Malatya Kayisi, Classic Orange, 100g–1kg

These are the dried apricots most of the world knows as simply "Turkish apricots": the classic bright-orange Malatya type, packed under the Tuğba Kuruyemiş label with "kuru kayısı — Malatya" printed on the tub. Malatya, in eastern Turkey, dominates this category — the province supplies roughly 80% of the world's dried apricots, and the fruit has been a regional crop for centuries.

The vivid orange color is the signature of this style. Fresh apricots naturally darken as they dry; the classic commercial method preserves the original orange with sulfur dioxide, which is why these stay bright, plump, and tangy-sweet while sun-dried apricots turn brown. If you are sensitive to sulfites, choose our separate unsulfured Gün Kurusu (sun-dried) apricots instead — that listing is the dark, caramel-flavored type. This one is the orange classic: softer acidity up front, a clean apricot tang, and a moist, chewy bite.

How people actually use them:

• Straight from the tub as a snack — one 28g handful delivers about 330mg potassium and 2g fiber (USDA data for dried apricots)
• Chopped into oatmeal, granola, yogurt, and rice pilaf
• In tagines and slow-cooked meat dishes, where the tang balances the richness
• On cheese boards next to walnuts and aged cheese
• Baked into bars, cakes, and stuffings

Tuğba Kuruyemiş is a long-established Turkish dried fruit and nut house, and this is their jumbo-grade selection. Choose 100g to try them, 250g or 500g for the pantry, or the 1kg pack if your household goes through them quickly — resealed and kept cool, they hold their texture for months.