Allergen note
Apricot allergy is uncommon, but many bright-orange dried apricots are preserved with sulfites (sulfur dioxide, E220), which can trigger wheezing in sensitive children, especially those with asthma. Choose unsulfured, darker apricots with no added sugar.
How to serve
From around 6 months, stir 1–2 teaspoons of stewed, puréed apricot into porridge or plain yogurt as a natural sweetener. From 9–12 months, mash or finely chop the stewed fruit, and offer dried fruit with meals rather than as a sticky snack to help protect teeth.
Preparation
Soak dried apricots in hot water, then simmer them for about 10 minutes until very soft and plump. Blend with a little of the cooking water into a smooth purée, or chop finely for older babies; keep leftovers in the fridge for up to 3 days.
Texture and choking risk
Dried apricots are dense, chewy and sticky, and dried fruit is a known choking hazard for young children. Serve them softened and puréed or finely chopped, save dry pieces for when your child chews well, cut them small even then, and always supervise.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Recipes with dried apricots
Track first tastes and reactions
Log when your child first tries dried apricots, note any reaction and see it in the allergen tracker.
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