kuraga

Kuraga is a term used in several languages to denote dried apricot, a sweet fruit produced by drying ripe apricots until they dehydrate and concentrate their sugars. Kuraga is typically sold in whole pieces, often with the stone removed (pitted), though sometimes sold with the pit intact. It can be sun-dried or produced in dehydrators, and many commercial versions are treated with sulfur dioxide to preserve color, yielding a bright orange to amber appearance. Unsulfured varieties are also available but may darken during storage.

Most kuraga comes from apricot-growing regions in the Middle East, the Caucasus, and Central Asia, with Turkey, Iran, Armenia, and Afghanistan among the notable producers. The fruit is naturally high in sugars and calories and contains fiber, potassium, iron, and vitamin A, though some vitamins degrade during drying. After drying, moisture is reduced to prolong shelf life, but proper storage in a cool, dry place (and refrigeration for long-term storage) helps maintain texture and flavor. The texture ranges from soft and chewy to firmer, depending on drying method and moisture content; color ranges from pale orange to deep amber.

Culinary uses for kuraga are diverse: eaten as a snack, added to pilafs, tagines, stews, and meat dishes, or used in desserts, compotes, and jams. In many cuisines, kuraga pairs with nuts, rice, lamb, or chicken, and it is a traditional component in several festive dishes.

See also: Dried fruit, Apricot, Sulfites in food.