Those who have had the opportunity to taste an apricot freshly picked from the tree can recognize that its perfume is exuberant, but also it has a delicate and at the same time powerful flavor, which is why it can be considered a fruit capable of activating taste, smell and smell at the same time.
The apricot It is a fruit of a generally small tree called an apricot tree. and it is consumed in various ways, fresh, dry, in compote, in jam, in cakes, in syrup but also as an accompaniment to savory dishes, such as rabbit loin with dried apricots.
Features
This fruit is originally from China and has been cultivated there for more than 2000 years, but over the years it has been imported to Greece and ancient Rome. In the European continent it was cultivated from the 17th century.
Historical processes have made the cultivation and production of fruits take place in different regions but also that the peoples use different names to call them. It is so the Prunus armeniaca It has different names around the world, in Germany it is called Aprikose, in Spain and Mexico it is known as chabacano, in the United States as apricot, in Argentina as Damasco and in other regions of South America it is known as albaricoque, but also in regions such as Andalusia it is called albéchigo.
Features in the kitchen
If there is something important about the apricot fruit, it is its versatility, since it can be combined in both sweet and savory preparations, its color is ideal for the presentation of food such as a cake or even a sorbet, in which the yellow or orange color makes it more attractive to the eye.
But since the taste is citrus it is ideal to accompany chicken and meatThis versatility can also be observed in other fruits of the genus Prunus, where you can find more information about its features.
The apricot it is a product with a pleasant taste and it has a smooth almond bone that usually accompanies many dishes, both in homes and in haute cuisine. One of the best known recipes are stuffed tartlets, but also jams.
Apricot properties
Among the most important advantages of this fruit is that it is one of the richest in vitamin A, which is what characterizes its orange color. Vitamin A is one of the most beneficial for the skin because it facilitates tanning, protects it from UV radiation and external aggressions.
It also improves night vision as it contains high amounts of B vitamins, iron, fiber, but the same in phosphate and magnesium.
The apricot fortifies bones, regenerates tissues and promotes toning intellectual of the nervous system. Furthermore, its mineral salts and trace elements are essential for the efforts of athletes.
The amount of potassium in this fruit is 315mg / 100g.
The apricot acts as a stimulant of gastric secretions.
Production and maintenance
Since the fruit of the apricot comes from a tree that in addition to producing fruit produces flowers, production mechanisms must be very careful. So below we will tell you some of the characteristics of this process:
Its production period is quite short, it is a fruit of homogeneous and flexible maturity, without surface irregularity but withstands manipulations more easily than a hard fruit. Those who grow it collect it exactly ripe and use the fruit that has ripened too much and then use it for juices, compotes, etc., allowing it to be fully used.
Pests
As for the pests that can attack it, the apricot fruit is extremely sensitive to certain diseases and insects, so fertilization is necessary to reduce the number of phytosanitary interventions and preserve the auxiliary fauna.
Soils are drip irrigated To avoid overloading the plant and to ensure water conservation, European apricot production extends from spring to late summer.
