Had a taste testing of dried apricots: Tilton (on the left), Supkhani (on the right), and an Anya seedling (on the bottom). All home grown and dried without sulphur or any preservatives (so color is not as nice as on commercial dried apricots).
I read that in Uzbekistan the Supkhani variety is mostly used for drying and now I understand why. When dried it develops a distinct, almost chocolaty flavor that intensifies in your mouth as you continue chewing. This flavor is somewhat similar to dried Sateni apricots that I tried in Armenia (the Sateni variety is also mostly used for drying). Fresh Supkhani apricots do not have this flavor.
Tilton apricots are larger, so when dried they give you more flesh to chew on, and the flavor is nice but not remarkable. I think that Tilton’s best use is for jam.
Anya seedlings are very sweet and when dried they become intensely sweet, but lack the flavor and juiciness (obviously) that make them outstanding when fresh.
So, it makes sense to use some varieties for fresh eating and others for drying. People in Central Asia and Armenia know their apricots. What’s your experiences with drying different varieties of apricots?