The apricot

The apricot is a fruit that is eaten fragile with smooth skin and golden and which when ripe, juicy, provides a great moment of pleasure. Must still find good apricots , which is not obvious.

Chinese fruit?

The apricot is a cousin of the plum tree. It grows wild in China there are four or five thousand years, it is not known exactly. It is not clear either how he arrived in Europe, probably by the Silk Road. Still, the Greeks and Romans ate apricots, we are certain of that. Its expansion into the Mediterranean Basin was the work of Arabs. " Apricot "is also derived from the Arabic name" al-barquq "which means" early ". Not that the fruit is, but because the apricot tree blooms in early spring. When the 15th century, the apricot arrived in France, that he was more despised because he was accused of giving fever. Much later, The Quintinie, the head gardener of Louis XIV, the planting of apricot trees in the garden of Versailles, which was at that time, the best promo. Finally, the culture of apricot began to develop only in the 18th century. And they acquired a taste for this fruit. Many varieties of apricots were then developed some developed for this fragile fruit, little portable, is firm and easily marketable but of course, to the detriment of its taste.

Summer Fruit

The season of apricots is short: from June to July / August. The first apricots sold in mid-March from Tunisia, Italy, Spain or Greece. They are rarely good.Better to wait for the season apricots French . Main varieties:

• Orangered: very large fruit, coppery orange to bright red. He began the season in mid-June, and comes from the Languedoc-Roussillon.
• Lambertin: medium height, dark orange. Produced in the Languedoc-Roussillon from late June
• Red Fournes: fruit is medium, light orange. It comes from the Gard. This variety, developed to resist manipulation, is almost abandoned.
• Roussillon Red: medium fruit, orange with red areas. Firm but very fragrant, it comes from the Pyrenees Orientales.
• Goldrich, jumbocot: fruit very large, firm, slightly acidic flavor. It comes from the Gard from early July.
• Luizet: large, elongated, light-colored, flesh is still fragrant. It is produced in the Drôme, Languedoc and Provence in July.
• Orange in Provence, Polish: very large, variegated orange red. Its flesh is firm but good. It comes from the Drôme and Vaucluse in July.
• Bergeron: fruit very large, one side is red, the other orange. Its flesh is firm, juicy little. It is produced in the Rhone Valley in mid-July to mid-August

Making the right choice

The apricot is orange-yellow, sometimes with red zones: the intensity of color is not a sign of quality or maturity, but a genetic characteristic. Her skin is smooth but becomes fluffy when the apricot is ripe. The meat should be tender and slightly juicy, sweet and fragrant. Beware of fruit packed in containers, even if their appearance is engaging. Prefer apricots in bulk that you can better see and especially feel. It is the only way to choose ripe fruit, soft to the touch, which does not resemble stones. Remove the apricots that have bruising, white spots. Or are too soft.

Desserts, pies and jams

The apricots will keep 24 or 48 hours in the fridge or at the very bottom of the fridge, still spread, not crowded because it makes them rot. Wash them quickly and wipe them well. Never let them soak in water. Handle them with care. The apricots are eaten nature as such or in a fruit salad. They make excellent pies and sauces. They also retain the water spirits. The apricots in syrup are useful in winter, dried apricots , too. The core contains an almond taste bitter. It is customary to put in jams. This practice is safe but the kernel is edible only at very small doses. Indeed, it contains cyanogenic glucoside could turn into hydrocyanic acid, which is to say, cyanide. During a family session of jams , you should never leave a child snacks.

Nutrition

The apricot is a fruit particularly rich in carotenes with antioxidant properties and benefits for the skin are known. In times of tanning, it is very useful and more enjoyable than the capsules! It is very rich in potassium and therefore effective against cramps after a workout or a hike, especially when it is dried.The apricot is low in vitamin C and this, especially as it is picked before ripe.Because of its content of fiber and pectin, the apricot is not always easy to digest when it immaturity, which is often the case. This disadvantage disappears when the fruit is ripe. And also with the cooking: do as much with a compote of apricots of poor quality. A fruit weighs an average of 40 g. Apricots are the largest 70 g.

Nutritional Value of Apricot

Per 100 g apricot: 42 calories Water : 86.7 g Protein : 0.8 g Carbohydrates : 10 g. Fat : 0.1 g fiber : 2.1 g Potassium : 315 mg. Magnesium : 11 mg.Phosphorus : 20 mg. Calcium : 16 mg. Iron : 0.4 mg. Vitamin B 1 : 0 mg. Vitamin B 2 : 0 mg. Vitamin B 6 : 0 mg. Niacin : 0.6 mg. Folate : 7 mg. Vitamin C : 7 mg.Carotene : 1500 mcg. Vitamin A : 0 mg. Vitamin E : 0.7 mg.