According to Linneus, the apricot (Prunus armeniaca) originated from Armenia, while other scholars affirm that it came from the Transcaucasian area; today, it is generally assumed that this important species of fruit comes from Turkestan, where it grows in the wild up to an altitude of 2,000 metres.
Known and cultivated in China since 3,000 BC, the apricot tree spread to Europe (first Italy, then Greece) at the beginning of the Christian era, introduced by the Romans after their conquest of Armenia.
During the tenth century, it was introduced by the Arabs to southern France, while in America it did not arrive until after 1700.
APRICOT CULTIVATION
The area where this fruit species is most widespread is the Mediterranean basin, which accounts for about 60% of the total world output. Other important regions of production are Asia Minor, California and East Europe. The countries that produce most apricots are, in this order, Turkey, Russia, Spain, Italy, the United States, France and Greece.
In Italy, some 84% of production (equal to about 1,800,000 quintals) is centred upon four regions alone: Campania (38.7%), Emilia-Romagna (26.6%), Basilicata (13.3%) and Sicily (5.5%).
THE APRICOT CALENDAR
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
NOV
DIC
Harvest period
Market presence
CONSUMPTION AND STORAGE
Over the past few years, the average Italian consumption of apricots has been approximately 3 kilos per head.
Thanks to its high levels of protein, calcium, potassium and vitamins, this fruit offers considerable nutritional and dietary benefits.
The apricot is prescribed to counter tension, insomnia, psycho-physical stress, during convalescence and in cases of hyper-uricemia. In addition, it is recommended during growth, in cases where an increase in the alkaline reserve is required.
In cosmetics, the pulp is used to make nourishing, smoothing and revitalising packs for dull, tired skins.
As well as being eaten fresh, the apricot is a highly versatile cooking ingredient and can be used to make syrups, juices, jams, jellies, ice-creams, candied fruit and fruit salads.
Apricots for fresh consumption rarely undergo refrigeration, while fruits produced for processing do. However, it should be borne in mind that apricots are not ideal for refrigerated storage, which is usually performed at a temperature of 0.5 C° with 85% relative humidity.
NUTRITIONAL AND ENERGY INFORMATION FOR APRICOT (100 grams of product)
Edible part
94%
Water
83.6g
Proteins
0.4g
Lipids
0.1g
Glucides
6.8g
Fiber
1.5g
Energy
28kcal
Sodium
1mg
Potassium
320mg
Iron
0.5mg
Calcium
16mg
Phosphorus
16mg
Niacin
0.5mg
Vitamin C
13mg
RECIPE
Apricot Jam
Ingredients: 4 kg. ripe apricots, 1.8 kg sugar, juice of 1 lemon.
Wash and dry the apricots and remove their stones. Cut half of the fruit into small pieces and place them in a saucepan. Pass the remaining fruit through a sieve and add it to the apricot pieces. Pour in the lemon juice and add a little grated lemon rind. Put the saucepan on the gas, bring to the boil and simmer for two or three minutes.
Pour the sugar onto the apricots and bring the mixture to the boil again. Leave it to simmer and thicken slowly, stirring frequently. When the jam reaches the right density, turn off the gas and pour it immediately into the jars, sealing them hermetically. Store in a cool dark place.
The apricot is available on the market during the months of June and July.
A typically summery fruit, the apricot can be considered a true "gift of nature" for its high content in pro-vitamin A and vitamin C.
The most cultivated varieties, also using diversified growing techniques according to the different Italian regions, are Tyrinthos, Aurora, Reale d'Imola, Portici, Boccuccia, Fracasso, San Castrese, Sungiant, Caldesi and Cremonini.
APRICOT CALENDAR
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
NOV
DEC
Harvest period
Market presence
MINIMUM QUALITY CHARACTERISTICS
Appearance
Whole fruits, sound, clean uniformly shaped and coloured.
Colour
Skin: orange with more or less intense reddish colour.
Pulp: ranging from orange to dark orange.
Flavor and texture
Fine-grained, firm, normally tender or hard.
Sugary flavour, scarcely acidic.
Refraction index
>10,5
Sale period
From 1 June to 31 July
Storage
This product can be stored in the fridge at 8-10 C° for 72 hours
from the time of harvesting.
Storage may be prolonged for 5-12 days at a temperature of 1-2 C°, depending on the variety and the degree of sweetness.
Handling
This fruit is fairly resistant to handling, with the exception
of the premature varieties (Tyrinthos).
Things to avoid
Avoid stacking of packages in order to prevent damaging the fruit.
Severe temperature changes are unadvisable.
