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Apricot Mui

This Apricot Mui recipe is from JoAnne Sugimoto of Kaneohe Hawaii. Feel free to add or substitute any type of dried fruit that you like.

Posted By: A. Taniguchi
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Prep Time: 10 | Cook Time: 10 | Ready In: 20
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US Metric


  • 4 pkg  apricot, dried
  • 4 pkg  pitted prunes, dried
  • 2 pkg  mango, dried
  • 1/2 lb  lemon peel, dried
  • 3/4 lb  li hing mui


  • 1 lb  light brown sugar
  • 3 Tbsp  hawaiian rock salt
  • 3 Tbsp  whiskey or rum
  • 1 tsp  chinese five spice powder
  • 10  whole cloves
  • 1 1/2 c  freshly squeezed lemon juice

Cooking Process:

Combine all the ingredients for the sauce in a medium saucepan and cook over medium heat for 20 minutes. Lower the heat and cook for another 20 to 25 minutes, stirring occasionally.

Remove from heat and cool completely. In a large container, put all the dried fruits together with the cooled sauce, mix well till all the fruits are fully covered with the sauce. Let stand for 4 to 5 days or even longer, covered, in a cool area, stirring occasionally. Makes about a gallon.