These are definitely far and away the best dried apricots I've ever had of what I'd like to call "the Turkish type". That is, the dried apricots from Turkey that are so common here in USA as well as throughout Europe are a less acidic variety(varieties) than the larger, generally deeper orange-colored, more acidic apricots grown commonly in the USA (of which Blenheim variety or even Moorpark of course is the gold standard). And those "Turkish" dried apricots have a particular, different, flavor/shape/appearance/texture than the California apricots. These Arashan apricots are of that "Turkish" type. But these Arashan are much larger than normal "Turkish" apricots, much deeper color (indeed beautiful deep orange), much more flavorful, and have quite a bit more acid (nowhere close to Blenheim et.al. but enough to have much improved flavor interest), and are a bit moister. They're really delicous -- as already mentioned, by far the best of "Turkish" apricots. (Sorry, Kyrgyz Republic for lumping you in with Turkey for the purposes of this comparative review.)
And while the flavor profile of these Arashan apricots is of course different from Blenheim,et.al., they are basically equal to the best-quality California apricots. You won't see that written about any other dried apricots from Turkey or thereabouts.
The only downside of the Arashan apricots is, they contain a breathtakingly Massive amount of sulphur dioxide (which is used in all dried apricots that retain their orange color and fruity aroma, just not necessarily in such a large amount). But I love these and I'm happy they used normal ordinary sulphur dioxide to preserve the exceptional quality of their fruit. I just can't eat more than 2-3 (4?) of these apricots at a time. (Otherwise I'd probably finish off the entire bag in one sweep.)
The only other tiny nit I have is that the (appropriate-, good-quality) bag in which they are packed has a re-seal-zip-lock that seems just a bit too flimsy to seal them well from dessicating. (Not that I've had them long enough to experience any quality deterioration from storage nor expect I'll be able to slow down eating them to give this a chance to manifest.)
Bottom line, Great Apricots.
Albaricoques secos, dióxido de azufre
