Kashmiri Apricot (Khubani) Guide: Varieties, Dry Khubani & How It's Used

Apricot in Kashmir, locally called khubani, is one of the valley's most loved summer fruits. From fresh apricots eaten straight off the tree to the deeply flavourful dry khubani enjoyed all year round, this fruit holds a special place in Kashmiri food culture. Here's everything worth knowing about kashmiri khubani.

What Is Apricot Called in Kashmiri?

A question we get often is what is apricot called in kashmiri — the answer is khubani, a word shared with Urdu (apricot in urdu is also khubani, derived from Persian). In Kashmiri households, khubani season is eagerly awaited every summer when orchards across the valley turn golden and orange with ripening fruit.

Apricot Varieties in Kashmir

Kashmir is home to several distinct apricot varieties in kashmir, each with its own character:

• Halman: One of the sweetest and most popular varieties, often eaten fresh.
• Charmagz: Known for its soft kernel inside the stone, which is often eaten as a snack.
• Raktawan / Jardalu: A deeper red-orange, sweeter, less tart variety — you can try this one in our Kashmiri Jardalu Dried Apricots.
• New Castle and Shakarpara: Popular commercial varieties grown for both fresh eating and drying.

Each variety of apricot in kashmiri orchards ripens at a slightly different time, which is why khubani season can stretch across several weeks in early summer.

Dry Khubani: Sun-Dried Tradition

Not all khubani is eaten fresh. A large part of the harvest is turned into dry khubani — apricots that are halved, pitted, and laid out to dry naturally under the Kashmiri sun. This traditional drying process concentrates the fruit's natural sweetness and gives dried kashmiri apricot its distinctive chewy texture and tangy-sweet flavour, quite different from the more common Central Asian dried apricots found in most supermarkets.

How Kashmiri Apricot Is Used

Beyond snacking, dry khubani is used in Kashmiri cooking in a few traditional ways:

• Soaked and added to milk puddings and kheer
• Used in stuffing for festive dishes
• Eaten plain as a wholesome, natural snack
• Ground kernels sometimes used in traditional recipes

Why Choose Authentic Kashmiri Apricot

Because khubani from Kashmir is grown at high altitude with distinct seasons, it develops a flavour profile that is noticeably different from apricots grown elsewhere — more tart, more aromatic, and naturally sweet without any added sugar or preservatives.

Shop Kashmiri Khubani at Zaytoon Kashmir

At Zaytoon Kashmir, our Kashmiri Dried Apricots (Khubani) are sourced directly from orchards in the valley and sun-dried the traditional way, so you get the authentic taste of Kashmiri apricot in every bite. Looking to mix things up? Try our Kashmiri Dry Fruit Mix for a curated blend of the valley's best dried fruits and nuts.