A rare American delicacy. In taste tests, people prefer these California apricots overwhelmingly over Turkish or Mediterranean apricots. They are brighter and more flavorful and with more juice. Turkish apricots are not recommended for baking as they tend to become stringy in texture during baking. It takes six pounds of fully tree-ripened, hand-picked fresh fruit to make just one pound of dried these California dried apricots. In our surveys, dried apricots sold for $.50 to $.65 per ounce. This package is four times the size of the small packets found in stores. "I believe that most Americans don't really know how delicious a California apricot is because they have never tasted the unique sweet-tart flavor of one."John Zoria, producer Ingredients: Apricots, Sulfer Dioxide. This product may contain traces of wheat, eggs, dairy, soy, peanuts or tree nuts.