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 Apricot
trees are planted on our 150 hectare orchard
in South Australia’s Riverland, which
also has peaches and prunes. The fruit is
harvested using the traditional hand picking
method.
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To produce the highest quality
dried fruit, the fresh produce is hand cut
and machine cut into halves along the suture
line, and placed onto wooden trays for drying.
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 The
Riverland has the ideal hot and dry weather
conditions for drying our fruit. The fruit
is treated with sulphur to preserve colour
and food value. The trays are then placed
on grassed drying greens for 2 days in full
sun, then stacked and shade dried for a further
5 – 6 days to complete the drying process.
The trays are then emptied into bins ready
for the next process.
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The dried fruit is transported
to our Angaston plant for machine washing
which ensures it is clean, soft and ready
to eat.
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Our internationally accredited, world
class production operations at Angaston
include hand sorting of fruit to ensure
it meets Angas Park’s high quality
standards. |
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Modern facilities at Angaston
include a laboratory where many tests are
carried out to ensure the fruit you receive
is of the highest quality.
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Modern packaging machines are used
to form, fill and seal Angas Park quality
dried fruit into our distinctive retail
packets which are available throughout
Australia and overseas. |
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Dried Apricot consumption is
second after Sultana's, with Australian's
consuming approximately 4,800 tonnes a year.
Apricots are a popular snacking food but also
have an extensive culinary use, being used
in stuffing for turkey and chicken, mixed
with nuts into rice dishes, popped into casseroles
and stews, as well as desserts and baked products.
Click
here for delicious dried fruit recipes.
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