Abstract:The purpose of current study is to evaluate the physicochemical characteristics and sensory evaluation in some varieties of dried apricot from Gilgit-Baltistan. Dried apricots of four different varities (Margulam. Halman, Habi and Khakas) were analyzed for the physicochemical characteristics and sensory evaluation. Maximum total ash was found in Halman, (3.336%) and minimum ash found in Margulam (2.467%). The maximum titratable acidity was in Habi (0.33 %) and minimum in Khakas (0.316%). Crude fat was found maximum in Margulam (1.650 %) and minimum in Halman (1.236 %).The crude fiber content was maximum in Habi (3.316 %) and minimum in Khakas (1.246 %). Margulam (89.300 %) and minimum in Habi (86.267 %).Higher scores were assigned for taste, texture, and overall acceptability (7