The Hunza Valley in Gilgit-Baltistan is famous for its apricots — and for good reason. Grown in clean mountain air and sun-dried the traditional way, Hunza apricots are sweeter, softer, and more flavourful than the mass-produced kind.
Why Hunza apricots are special
Hunza apricots are typically dried whole in the sun with no added sugar or preservatives. This slow, natural method concentrates their sweetness while keeping their nutrients intact. You will find them in two main styles: golden organic dried apricots and the deeper-coloured dried red apricots.
Nutrition at a glance
Dried apricots are naturally a good source of dietary fibre, potassium, and beta-carotene (which the body converts to vitamin A), along with antioxidants. Because drying removes the water, the natural sugars and nutrients become more concentrated — so a small handful goes a long way.
Apricot kernels (khubani giri)
Inside every apricot stone is a kernel known locally as khubani giri. Sweet kernels are enjoyed as a snack and used in traditional recipes, and they are also pressed to make oil. Bitter kernels have a much stronger taste and are best enjoyed only in moderation.
Apricot oil
Cold-pressed Hunza apricot oil is light and mild, used both in the kitchen and as a natural oil for skin and hair.
How to enjoy them
- Eat a few as a natural, satisfying snack
- Chop into porridge, yoghurt, or cereal
- Add to pulao, desserts, and baking
- Soak overnight for a softer texture and a natural sweet syrup
Ready to taste the difference? Explore our Hunza apricots and the rest of our mountain harvest.