Apricot fruit (Prunus armeniaca)

An apricot or apricot opened in half behind a white background

Those who have had the opportunity to savor an apricot freshly picked from the tree may 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

several apricots closed and another open with its leaves

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. On the European continent it was cultivated from the seventeenth 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 apricot, in the United States as apricot, in Argentina as Damascus and in other regions of South America it is known as apricot, but Also in regions like Andalusia it receives the name of albérchigo.

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 meat.

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 characterized by 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 nervous system.

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

dozens of orange apricots or apricots

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 save water and the European apricot production runs from spring to late summer.


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