Arguably the sweetest apricot in the world!
More popularly known as “Lal Khubani” or “Jardalu”, these apricots from Ladakh is the most common fruit of the Ladakh.
Traditionally, the apricots are sundried on the roof of houses or on large stones. Raktsey Karpo is unique to Ladakh, even
though locals have been consuming it for generations. In other words, the farmers of Ladakh have been sitting on a
potential goldmine for centuries without realising it.
Packed with vitamins but low on calories, Raktsey Karpo (as these apricots are known) is also rich in sorbitol,
Sorbitol being a natural glucose substitute that can be consumed by diabetics.
They are excellent source of Vitamins A and C, Calcium, Iron, Carbohydrates, Amino acids, Natural Sugar and Potassium.
At altitudes of up to 11,000 feet above sea level, the Raktsey Karpo variety of apricots are grown organically either as
individual trees or in clusters without using any chemical fertiliser or pesticide.
Arguably the sweetest apricot in the world!
More popularly known as “Lal Khubani” or “Jardalu”, these apricots from Ladakh is the most common fruit of the Ladakh.
Traditionally, the apricots are sundried on the roof of houses or on large stones. Raktsey Karpo is unique to Ladakh, even
though locals have been consuming it for generations. In other words, the farmers of Ladakh have been sitting on a
potential goldmine for centuries without realising it.
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