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Sun-Dried Sweetness: Traditional Apricot and Mulberry Drying in Gilgit-Baltistan

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In the rugged valleys of Gilgit-Baltistan—where ancient glaciers feed terraced orchards and the air remains pure and dry—an age-old practice continues to thrive every summer: the natural drying of fruits under the open sky. Among the most beloved of these are apricots and mulberries, both cherished not only for their seasonal bounty but for their transformation into winter delicacies through the art of traditional sun-drying.

Apricots: Golden Fruit of the Mountains
Apricot trees bloom abundantly across the region, especially in valleys like Hunza, Ghizer, Skardu, and Shigar. By mid-summer, the trees hang heavy with ripe, golden-orange fruit. Villagers gather to harvest them in a communal, often celebratory spirit. The ripe apricots are then halved, their stones removed, and the fruit is laid out on wooden trays, rooftops, or flat stones to dry under the sun.

No chemicals or additives are used—just sunlight, fresh air, and time. As the moisture evaporates, the natural sugars concentrate, giving the dried apricots their characteristically rich, caramel-like sweetness.

In contrast, commercial apricots found in urban markets are often sulphur-dried—a process that preserves their bright color but leaves them tasting sour or acidic. Sulphur-treated varieties may also cause throat irritation in sensitive individuals. The naturally sun-dried apricots of Gilgit-Baltistan, on the other hand, are entirely organic and offer a deep, honeyed flavor rooted in centuries of mountain wisdom.

Mulberries: Delicate Threads of Summer
While apricots are robust and easy to handle, mulberries—locally known as tut—are a far more delicate fruit. White, black, and red varieties grow widely throughout the region. Their harvest requires extra care due to their fragile nature and short shelf-life.

Instead of picking them by hand, villagers lay clean cloths beneath the trees and gently shake the branches. Ripe berries fall softly onto the fabric, minimizing damage. The best time for this process is early morning or late afternoon when the cooler air helps preserve freshness.

Once gathered, the mulberries are spread in thin layers on mats or cloths and set out in gentle sunlight or filtered shade. Harsh sun can toughen their skins and spoil the texture. The drying process may take several days, requiring regular turning and careful handling.

The end result is a chewy, naturally sweet dried mulberry, full of nutrients and flavor. Used in local porridges, eaten with bread, or simply enjoyed as a snack, dried mulberries are both a treat and a tradition.

A Legacy of Simplicity and Sustainability
For generations, the people of Gilgit-Baltistan have preserved fruits not just for taste but for survival through long winters. These sun-dried treasures are high in fiber, antioxidants, and natural sugars, and they represent an entirely sustainable, chemical-free method of food preservation.

In a world increasingly dominated by artificial flavors and mechanized agriculture, the traditional drying practices of Gilgit-Baltistan offer a powerful reminder: the best things in life are often the simplest—and the sweetest.

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