June 8, 2016 Apricot Flavor Guide Bella Viva Dried Apricots California White Apricot Flavor profile: Sweetest (lowest acidity) Smooth nectarous and floral, with a mellower tang Texture: Less chewy and fairly delicate (sliced) Mediterranean Flavor profile: Sweet, tropical and peachy Texture: Thick, chewy and succulent (dried whole) Organic Mediterranean Flavor profile: Sweet, tropical and peachy but also slightly earthy Texture: Robust (no preservatives) California Blenheim Flavor profile: Lusciously tangy and delectably sweet Texture: Less chewy and somewhat hardy (sliced) Whole California Blenheim Flavor profile: Mellow tang and delectably sweet Texture: Chewiest (dried whole) Slab Apricot Flavor profile: Lushly fruity and tangy Texture: Usually thin and chewy California Natural Flavor profile: Earthy with a slight tang Texture: Tougher (no preservatives) Organic California Apricot Flavor profile: Identical in flavor to the California Natural Texture: Hardy (no preservatives) California Tangy Flavor profile: Full-bodied, intensely sweet and tangy Texture: Less chewy, somewhat hardy (sliced) Whole California Flavor profile: Similar to the California Tangy Texture: Chewiest (dried whole) Extra Value Apricots Flavor profile: Zesty and tart Texture: Bite sized and chewy Please follow and like us: Related Posts In the Kitchen: Spring Salad White Nectarines: Sweet, Summer Treat Curvy Cashews: Go Nuts Over ‘Em! About The Author Bella Viva Admin One Comment Susan Thank you for the marvelous dried apricots. We regularly order your California Natural apricots because they have no sulfur dioxide added to them. We would like to try some of your other apricots, but most have sulfur dioxide added. Will you be adding to your non-sulfur dioxide / no preservative options in the future? Thanks, Susan June 8, 2016 Reply Leave a Reply to Susan Cancel replyYour email address will not be published. Required fields are marked *Comment:*Name:* Email Address:* Website: Save my name, email, and website in this browser for the next time I comment.