Have a look at the difference in colour between organic dried apricots (brown) and commercially produced dried apricots (orange). It is quite remarkable. The bright orange dried apricot (and any other dried fruit that retains its 'just picked' colour) has most likely been treated and preserved using sulphur dioxide (SO2 - check the label). It's purpose is to extend the shelf-life of the product and to make them more aesthetically appealing. The brown, organic dried "cotticots", as my husband grew up calling them, are still loaded with natural sugars so have a life-span of around 3 months. Like so many other things, aren't we better to resist the convenience of bulk buying and opt instead for smaller quantities of fresh produce?
I like to have these on hand when I go hypo. They work just as well as lollies for me without the colours, gelatine and additives. Ugh!
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