Old dried fruit turned black
I have a couple of large unopened bags of dried fruit - apricots, peaches, some mixed stuff - that got lost in the back of the pantry. They have turned completely black - but oddly are still somewhat soft. I had wanted to make a dried fruit filling (for hamentaschen and tarts) out of them, but they're a bit um, scary.
Anyody know if they are still usable? I think they were initially sulfured - so I'm not sure why they blackened, unless it's due to the (extreme) age, and some weird chemical changes that went on with them.
Any help would be greatly appreciated!
Are you sure they were sulfured? I used to see that as a kid with the unsulfured apricots we'd get from the food co-op. They were a little scary looking, but they had good flavor and texture as a snack. I would try one and see if the taste is ok. If so, use them, but perhaps in something in which the color won't be so offputting? I think they would work well in hamentaschen--maybe disguised further with some poppy seeds?