George Shirley wrote:
> Puester wrote:
>
>> Melba's Jammin' wrote:
>>
>>> The first bags I'd received from a California friend maybe 2-3 years
>>> ago were Blenheim apricots; the ones I bought in Tucson were slab
>>> apricots - the article referenced speaks of the differences. Must
>>> say I prefer the slab aps.
>>
>>
>>
>>
>>
>> I do, too. The Blenheims are just sweet. The slab 'cots
>> have an acid/citrusy undertone and seem more moist.
>>
>> My SIL just brought me some Trader Joe's dark chocolate
>> covered espresso beans from a trip to California. YUM!!!
>>
>> gloria p
>
>
> Might I ask the proper name of "slab" apricots?
>
> George
>


They are just labeled "slab apricots" and I believe it's
a term describing how they are dried. They are pitted and
cut open, kind of butterflied, rather than closed up like
the Blenheims and similar types, then dried so they
are still a tiny bit tacky so they tend to stick together
in a slab. They are moister than the other form, and stronger
flavored. They aren't nearly as pretty, but they sure are delicious.

gloria p