How to Store Dried Apricots After Opening
For purchased dried apricots, FoodKeeper’s dried-fruit category lists 6 months in the pantry from purchase, 1 month in the pantry after opening, or 6 months refrigerated after opening. Keep them sealed and protected from moisture. Follow the product’s own instructions, especially for soft or specially packaged fruit.
Quick answer
FoodKeeper explicitly includes apricots in its dried-fruit category. The pantry reference is 6 months from the date of purchase. Store in a cool, dry place away from strong heat and protect the seal. Read any date and storage directions on the actual package instead of assuming all dried fruit is packaged identically.
Count from purchase, not from transferring the fruit or finding it at the back of the cupboard.
FoodKeeper gives an opened-pantry reference of 1 month and an opened-refrigerator reference of 6 months. If refrigerated, keep the fruit tightly covered and the refrigerator at 40°F (4°C) or below. Choose the storage method deliberately rather than repeatedly leaving the bag open in warm, humid air.
Record first opening. Switching to the refrigerator later does not erase the weeks already spent in the cupboard.
National Center for Home Food Preservation guidance explains that home-dried fruit needs conditioning to distribute remaining moisture. That process belongs to a tested drying procedure, not an improvised fix for an old commercial bag. Unexpected condensation or dampness deserves attention because dried fruit can spoil after absorbing moisture.
No homemade elapsed period or freezer period is imported into this commercial guide.
Once dried apricots are soaked for compote, blended into a moist filling or stirred into yogurt, use guidance for the finished food. The opened dried-fruit period no longer describes that preparation. Keep perishable mixtures cold and refrigerate within two hours, or one hour when temperatures exceed 90°F (32°C).
Track the preparation date and the oldest perishable ingredient; a dry-fruit date does not restart the finished dish.
Discard immediately if
- Discard moldy fruit and fruit contaminated by insects or other pests. If unexpected wetness is accompanied by suspicious odor or appearance, discard it instead of tasting. A package date alone cannot establish safety, and a normal smell does not excuse uncertain handling.
Why guidance varies
This page covers ready-to-eat dried apricots sold as shelf-stable dried fruit. Fresh apricots, apricot jam, fruit in syrup and refrigerated rehydrated apricots are different foods. Home-dried apricots need properly completed drying and conditioning before storage; a purchased dried-fruit estimate is not proof that a home batch is dry enough.
Match the product state, storage conditions and source clock above. This guide does not provide an automatic expiry timer.
Frequently asked questions
Do I have to refrigerate every bag?
No universal refrigerator requirement follows from this category: FoodKeeper includes both pantry and refrigerated opened storage. Follow the package; refrigeration is one available storage state, not permission to ignore its directions.
Can I use six months from the day I move an old bag into the fridge?
No. The cited refrigerated period is after opening, not after refrigeration begins. Keep the actual opening date and previous storage history rather than creating a fresh clock.
Is a white coating definitely sugar?
Do not identify an unfamiliar coating by a photograph or taste alone. If you cannot distinguish an expected product characteristic from mold or contamination, discard the questionable fruit or ask the maker with the lot details.
Sources for this answer
- A FoodSafety.gov: FoodKeeper official data — Dried fruits explicitly including apricots: pantry 6 months from purchase, opened pantry 1 month, opened refrigerator 6 months.
- A FoodSafety.gov: FoodKeeper purpose — Freshness/quality purpose, not package-specific safety certification.
- A Utah State University Extension: Packaging Foods — Dried-fruit original packaging or another airtight container.
- A National Center for Home Food Preservation: Packaging and Storing Dried Foods — Moisture protection, home-dried fruit conditioning, mold disposal; numerical home-drying periods not transferred.
- A FoodSafety.gov: 4 Steps to Food Safety — Cold storage and warm exposure limits only for perishable finished preparations.
- A FDA: Are You Storing Food Safely? — 40°F refrigerator target and sensory-check limitations.
- A University of Minnesota Extension: Pantry Pests — Discard insect-infested dry foods.