Fruit trees

Apricot fruit (Prunus armeniaca)

Those who have had the opportunity to savor an apricot just picked from the tree can recognize that its perfume is exuberant, but it also has a delicate and at the same time powerful flavor, which is why it can be considered a fruit capable of activating taste at the same time., smell and smell.

The apricot is a fruit of a generally small tree called apricot and it is consumed in various forms, 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.

characteristics

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 towns use different names to call them. Thus, the Prunus armeniaca 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 Damasco and in other regions of South America it It is known as apricot, but also in regions such as Andalusia it is called 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 presenting food such as a cake or even a sorbet, in which the color yellow or orange makes it more attractive to look at.

But given that the flavor is citric, it is ideal to accompany chicken and meat.

The apricot is a product with a pleasant flavor and 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 since it contains high amounts of B vitamins, iron, fiber, but the same in phosphate and magnesium.

The apricot fortifies the bones, regenerates the tissues and favors the intellectual toning of the 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

Since the fruit of the Apricot comes from a tree that in addition to producing fruit produces flowers, the 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 it supports handling more easily than a hard fruit. Those who grow it pick 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 Chabacano 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.

The soils are drip-irrigated to avoid overloading the plant and to save water and the European apricot production extends from spring to late summer.

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