Puester wrote:
> 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

Thanks, sounds like the ones we used to buy at the local stores in the
Middle East. They were mostly just mushed up though and then dried in a
big slab, like six inches by twelve inches. The Arabs made a drink with
water for use during the first meal of the evening during Ramadan.

I'll keep my eye peeled for them but mostly we can only find the regular
kind of dried cots.

George