Dried Apricots come in two varieties: sulphured (yellow), and unsulphured (dark). Dark apricots are superior; the yellow ones are the variety commonly found in the supermarkets, but the yellow ones contain added sulphur dioxide which acts as a preservative. Try the dark ones if you can! They are much tastier.
Pure, unsulphured apricots. Many commercial dried apricots are preserved with sulphur-based compounds (sulphites) in order to keep them looking orange. However, the sulphur is completely unnecessary from a nutritional perspective. At Healthy Supplies, we wholeheartedly recommend unsulphured apricots, and prefer them to the yellow ones. Though these natural ones are darker in colour, they are 100% apricot and, in our opinion, taste better and more fruit-like.
The bright orange apricots that most people are familiar with contain the preservative sulphur dioxide (SO2). This preserves the bright yellow colour by preventing the oxidisation of the pigments within the apricot during drying.
We prefer the natural, dark apricots above, but stock the yellow apricots in the section below.