Why Naturally Dried Apricots Are Darker
Colour is one of the first differences customers notice between naturally dried apricots and many bright orange commercial packs.
Natural browning
When cut fruit is exposed to air, enzymes and natural compounds react, deepening the colour as moisture leaves.
This produces amber, rust and brown tones rather than a uniform bright orange.
What sulphites do
Sulphur dioxide and sulphites can help preserve a brighter colour and slow some changes.
Hunza Souvenirs’ naturally dried apricots do not use added sulphites, so their appearance follows the fruit and drying conditions.
Judge more than colour
Good dried fruit should also be assessed through aroma, texture, cleanliness, moisture balance and storage.
Natural variation between harvests is expected rather than a defect.