BestsellerOffer
Apricot Kernels (Sweet Halman)
fromRs 1,350The sweet kernel inside the Halman stone — cracked by hand, eaten like almonds.
No preservativesUnsulphuredSingle-origin
Dried Halman Apricot
The signature Hunza apricot — sun-dried whole, honey-sweet, never sulphured.
- Origin
- Hunza & Skardu valleys, 2,400–2,800 m
- Harvest
- Hand-picked late July, dried on stone rooftops for 10–14 days
Rs 1,150≈ Rs 4,600 / kg
In stock, packed in Gilgit
Qty
1
Rs 2,850 more in your basket and delivery is free.
Ordered before 2:00 pm PKT? It leaves Gilgit today.
Pay by card, bank transfer, or cash to the courier at your door.
Why it's different
Three things worth knowing
- 01
Grown at altitude
Orchards sit between 2,400 and 2,800 m. Cold nights slow the fruit down and concentrate sugar in a way lowland apricots never manage.
- 02
No sulphur, no syrup
Commercial dried apricots are gassed with sulphur dioxide to stay orange. Ours are not treated with anything at all — just fruit and sun.
- 03
Bought at the orchard
We buy directly from growing families in Hunza and Skardu at a price agreed before harvest, so there is no middleman squeezing either end.
About this one
Halman is the apricot Gilgit-Baltistan is known for, and the one families keep for themselves rather than sell. The fruit is left on the tree until it is almost too ripe to carry, then laid out whole on flat stone rooftops where the thin mountain air and hard sunlight do the rest.
Because nothing is sulphured, the colour is deep amber-brown rather than the bright orange of commercial apricots. That darkness is the point — it is the sugar concentrating, not a defect. The flavour lands somewhere between honey, brown sugar and a little tartness at the finish.
Each fruit still contains its stone. Crack it and you will find a sweet Halman kernel inside, which is exactly how it is eaten in Hunza.
How to use it
- Eat them as they are — the traditional way, stone and all, cracking the kernel afterwards.
- Soak 4–5 overnight in water and drink the sweet water in the morning.
- Simmer with a little water into a thick compote for yoghurt or porridge.
- Chop into pilau or a lamb stew for a sweet-savoury edge.
Keeping it
Keep in an airtight jar somewhere cool and dark. 12 months. Natural sugar may crystallise on the surface — that is a good sign, not spoilage.
Sizes
- 250 gRs 1,150
- 500 gRs 2,150
- 1 kgRs 3,990
From Rs 1,150. Prices include GST where applicable.
Goes with
Pairs well with
BestsellerOfferWalnut & Walnut Kernels
fromRs 1,100Thin-shelled mountain walnuts you can crack in your hand — whole or ready-shelled.
- BestsellerOffer
Apricot Jam
fromRs 850Halman apricots, sugar, lemon. Cooked slowly until it sets on its own.