Wild Apricot

What Is Zerdali (Wild Apricot)?

Zerdali is the name given to the seed-grown, ungrafted wild form of apricot (Prunus armeniaca). Botanically it is the same species as cultivated apricot; the difference stems from how it is grown.

It is smaller, firmer and mildly sour-sweet compared to cultivated apricot. It is found in abundance on trees that grow on their own from seed in many regions of Anatolia.

Nutritional Values of Zerdali

Since zerdali is botanically the same species as apricot, the general nutritional values of apricot can be taken as an approximate reference: 100 grams of raw apricot contains approximately 48 kcal of energy, 11 g of carbohydrate, 2 g of fiber and a notable amount of vitamin A. There is no separate measurement specific to zerdali.

What Are the Benefits of Zerdali?

With its vitamin A and C content, zerdali can be considered part of a balanced diet. Its dried form (dried zerdali) is more concentrated in potassium and fiber.

This information is general; zerdali is a food, not a substitute for medical treatment.

How to Choose Zerdali?

When choosing fresh zerdali, berries that have turned yellow-orange, softened slightly and are free of bruises are preferred.

• Greenish, hard berries are not yet ripe and have pronounced sourness.
• There should be no rotten spots or insect holes on the skin.
• When buying dried zerdali, naturally dark orange-colored ones should be preferred; overly bright yellow color is a sign of sulfuring.

How to Store Zerdali?

Fresh zerdali can be kept in the refrigerator for a few days; since it softens quickly, it is recommended to consume it soon. For long-term storage it is sun-dried to make dried zerdali, or mashed and spread out to make fruit leather.

Using Zerdali in the Kitchen

Zerdali can be eaten fresh, but its most common use is dried or made into fruit leather. It is also used to make jam and compote.

How to Make Dried Zerdali?

Ripe zerdalis are pitted, halved and dried in the sun for a few days. The resulting dried zerdali is eaten as a snack or used in desserts and pilaf recipes.

How to Make Zerdali Fruit Leather?

Ripe zerdalis are mashed into a purée; this is spread in a thin layer on a cloth and dried in the sun. The resulting leather is rolled up for storage and consumed as a snack.

Which Recipes Use Zerdali?

Dried zerdali, zerdali fruit leather, zerdali jam and zerdali compote are the best-known uses; it is also used in some regional pilaf recipes.

Frequently Asked Questions

What is the difference between zerdali and apricot?

Botanically they are the same species (Prunus armeniaca); zerdali refers to the seed-grown, ungrafted/wild form and is generally smaller and more sour than cultivated apricot.

Is the seed of zerdali eaten?

The kernel inside the zerdali seed is roasted and eaten in some regions, but since raw apricot kernels may contain amygdalin, it is recommended not to consume large amounts.

Where does zerdali grow?

It is found on trees growing on their own from seed in many regions of Anatolia, especially in Eastern and Central Anatolia.

How is dried zerdali stored?

Dried zerdali can be stored for months without spoiling in an airtight container, in a cool, dry place.

When does zerdali ripen?

It generally ripens in June-July, around the same time as cultivated apricot.