How Long to Soak Apricots & Prunes + The Safety Tip (Video)

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Read the full written guide: Soaked Khubani (Dried Apricots) and Prunes: Method and Limits →

Learn the right soak times for orange apricots, brown Hunza apricots, and prunes, plus quick stewing tricks and how to make simple prune water. We also cover the crucial safety tip about apricot kernels that many overlook. All the practical steps are easy to follow at home, and we point out when you should skip the soak altogether. This isn’t medical advice, just everyday kitchen wisdom.

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Transcript

Ever wondered why you should never eat apricot kernels?

Ever wondered why you should never eat apricot kernels?

Soaked Khubani & Prunes

In this video we’ll sort out how long to soak apricots and prunes, and reveal the single safety mistake you must avoid.

When to soak?

Soft dried fruit like orange apricots or ready-to-eat prunes can be eaten straight from the packet. Hard, leathery brown apricots need a proper soak or a quick simmer, and the soaking water can be saved for drinking if you’re not sensitive to sulphites.

Brown apricot soak

Brown Hunza apricots, which are usually hard and may still have the stone inside, require an overnight soak of eight to twelve hours, or you can cut the time down with a twenty-minute simmer on the stove.

Quick stewing

If you’re short on time, stewing the hard apricots works faster. Just bring them to a gentle boil, simmer for twenty minutes, and the liquid turns into a light amber syrup that’s perfect over yogurt, oats, or as a warm breakfast topping.

Prune water

Making prune water is easy: pour two hundred fifty milliliters of just-boiled water over four to five pitted prunes, let it cool, cover, and refrigerate overnight. In the morning drink the infused water and enjoy the softened prunes for a gentle digestive boost.

A fun fact: apricots belong to the same plant family as almonds, which explains why the kernel inside an apricot stone looks and smells a lot like a bitter almond.

The one mistake to avoid

The one mistake to avoid is eating the apricot kernel. Those bitter seeds contain amygdalin, which can turn into cyanide in the body, and even a few kernels have caused serious poisoning, especially in children.

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Read the full guide

Read the complete guide on thecareonline.com. This is general information, not medical advice.

Nothing on The Care Online is medical advice. Traditional practices are described as tradition, not as fact. Take a persistent or serious concern to a qualified professional. See how videos and posts are made on our methodology page.