NEWS

APRICOTS: FROM ARMENIA TO OUR TABLES

APRICOTS: FROM ARMENIA TO OUR TABLES

Summer brings with itself, in addition to wonderful and warm sunny days, a huge variety of fruit, from cherries to melon (without forgetting strawberries, peaches, watermelons, medlars and berries). Today we focus on another great protagonist of our tables in the summer season: apricot. From the bright color to the sweet and delicate flavor, it is certainly one of the most consumed fruits, both for its beneficial properties, such as the high content of vitamins A and C, its antioxidant principle, the production of melanin, and for its great variety of uses that characterize it.

ORIGINS AND DIFFUSION

Apricot (Prunus armeniaca) is a drupe consisting of a woody endocarp.
Its seed, called armellina, is widely used in confectionery and distillation for its characteristic almond aroma. The scientific name of apricot brings us back to its adopted land: it has in fact been cultivated since ancient times in Armenia, of which it is, among other things, the national fruit, however its true origin is China.
Legend has it that it was Alexander the Great who discovered its goodness and, thanks to its authority, favored its spread outside the lands of origin. Then the ancient Romans and Arabs thought about bringing it to the Mediterranean basin.
In Chinese culture, apricot is associated with education and medicine: if on the one hand it is said that Confucius taught his students under an apricot tree, on the other in the East they have always seen us right about the properties of the fruit. In fact, apricot is an important source of fiber, antioxidants and beta-carotene that seems to be beneficial at sight, skin and intestine. All the more reason, therefore, to make a feast.

CONSUMMATION

There are countless ways of consuming apricot: we can consume them naturally as a snack, perhaps by the sea, or in fresh fruit pies as a dessert at the end of the meal, as a jam, we can obtain fresh smoothies and refreshing juices, we can find them on the market candied and dried.
We offer them preserved in a sweet syrup of water and cane sugar, which enhances the particular flavor of the fruit, harvested at the right point of ripeness and processed after a few hours, to obtain a preserved product with the same characteristics of the fresh product with unique organoleptic properties.
The entire production process is carried out manually according to the ancient peasant tradition of home-made fruit in syrup in jars to be consumed in winter and spring, in the absence of the fresh product.
A healthy combination of colors, aromas and flavors to enjoy the freshness of apricots at any time of the year.

If, on the other hand, you want to prepare a dessert, from the classic tart to the delicious Sacher cake, our apricot jam is the winning ally: without the addition of sugar, completely natural, so as to preserve the flavor of the fresh fruit in this way.

We all have a favorite food, something that we always enjoy very happy, they are usually foods that have a very deep meaning for us, going beyond simple taste.
Sweet, soft, with numerous beneficial properties, apricots have always been a real panacea for health that should never be missing in our homes.
On the other hand, we know, “an apricot a day keeps the doctor away!” ????