Apricot ripens quite early: in some Mediterranean countries it is eaten in March. And in the south of Russia apricot fruits ripen at the very beginning of summer, in June
Apricot — round velvety yellow-orange fruit of an apricot tree (Plunus armeniaca, it is Armenca vulgaris).
Apricot has a very sweet, though not too juicy, flesh; inside the fruit there is a bone with an edible core (in ground form, it is used to flavor apricot confiture).
Apricot trees come from China. Ancient Persians, Indians and Armenians began to cultivate them (hence the Latin name of the tree — Plunus armeniaca, Armenian plum).
Apricots were brought to Europe by the ancient Greeks more than two thousand years ago.
This fruit has many names. In the dictionary Dahl Russian synonyms of the word apricot appear yellowworm and Morel; in Central Asia his name is apricot (however, in the whole world this word has taken root to designate dried apricots with a stone), and in the south of Russia, the Caucasus and Moldova — lane (zherdyly) or concoctions (most often these words are called wild-growing, but not cultivated apricot).
As for the European word apricot, he has a very complicated history: it settled down in Europe thanks to the Catalan language, which came from Arabic, while the Arabs borrowed it from Latin: in the language of the ancient Romans, the name of the fruit sounded like praecoquus — precocious.
Apricots are useful: rich in carotene (vitamin A, which contributes to tanning and protects the skin from ultraviolet radiation), minerals (iron, calcium, magnesium, sodium, phosphorus, fluorine), easily digestible fructose.
In addition, fresh fruits are low-calorie (as opposed to dried apricot — dried apricots and dried apricots).
Apricot (ordinary apricot, Armeniaca vulgaris, Plunus armeniaca) it happens wild and cultural.
In the south of Russia, the Caucasus and in Moldova wild apricot is called lane (zherdyly) or concoctions.
Breeders brought a lot of varieties of cultivated apricot, they differ in size and sweetness of fruits, fruiting time and adaptation to certain climatic conditions. One of the most famous — shalah.
This is a local, Armenian variety of apricot. Fruits are oblong, delicate, yellow-pink color.
The flesh is very juicy and sweet.
For a long time in Russia and abroad work has been done on crossing a plum homemade with apricot.
The hybrid between them is called tribe, and a hybrid from re-crossing (i.e., a hybrid of tribe and plum) — pluot (plum — “plum”, apricot — “apricot”).
G ibreed apricot with cherry plum is called black apricot (Armeniaca dasycarpa); it is apricot in shape and flavor, cherry plum in color, a cross between them — in taste.
Close relatives of common apricot — growing in central Russia Manchurian apricot (Armeniaca mandschurica), Siberian apricot (Armeniaca sibirica), black apricot (Armeniaca dasycarpa, is a hybrid of cherry plum and ordinary apricot), as well as apricot mume (Armenca mume, he is Japanese apricot), which is grown in Japan, China and Korea).
Fresh fruits of these trees are unlikely to bring much pleasure — they have not very sweet, rather grassy taste.
But processed (dried, in the form of jam, jam, compote), they are often not inferior to the fruits of ordinary apricot.
Apricots spoil quickly.
That is why they are often preserved (in whole, in halves and cubes, in their own juice and in syrup), juices are pressed from them, wine is made.
Apricots are dried in several ways: entirely with seeds (it turns out dried apricots), completely pitted (kaisa) or cut into halves, without stones (dried apricots). Also from the whipped and dried apricot you can make a marshmallow, and from the unbeaten — lavash.
Please note: the proportion of carbohydrates in dried apricots and dried apricots is higher than in fresh fruits, respectively, their calories are higher as well.
If dried apricots are used in cooking, they are pre-soaked in warm water for two hours.
In eastern countries, apricots are also used in soups and vegetable dishes, they cook meat and pilaf with them.
Apricots are one of the few fruits whose bones are edible. Sometimes used for therapeutic purposes, for the prevention and treatment of cancer.
Use the bones carefully and in small quantities.
Apricot ripens quite early: in some Mediterranean countries already in March.
And on south of Russia apricot fruits ripen at the very beginning of summer — June-July.
Certain varieties of apricots can be fruitful and in central Russia, however, there its ripening time shifts to mid August.
The best apricots — those purchased during the season, that is, at the end of June and July-August.
Apricots can not be bought unripe: taken from tree branches ahead of time, they will remain immature.
Have ripe apricot uniform richer orange color (the orange, the better). To taste and smell, the fruit should be sweet and fragrant. Apricot should not be very hard or very soft, but should be pressed without subsequent deformation.
The fruit should be juicy, the skin — thin, but elastic. It is important that the fruit is uncracked.
The appearance of dark spots indicates the beginning of damage.
If you have caught unripe fruits, you can use them in a processed form, for example, for compote or pie.
After washing the apricot, it is necessary to wipe it dry: so the taste of the ripe fruit will manifest itself much stronger.
Keep in mind: apricots spoil quickly.
When storing it is important to preserve the integrity of the apricots. Without a refrigerator, apricots are stored for no more than a couple of days.
Apricots are also stored in the refrigerator for a short time, although under ideal storage conditions (temperature is about 0 degrees Celsius, the fruits lie in a paper bag, not in a heap, but evenly) you can hold them for up to 1 month.
The only way to save apricots for a long time is canning or drying.
As a result of drying, very useful dried fruits can turn out: dried apricots, kaisa, apricot, pita.
The combination of apricots or dried apricots with meat and poultry is a classic culinary genre. With apricots and.
Apricots are fruits of apricots that are dried in the sun or in special drying chambers.
A jar of apricot jam ordinary evening tea can turn into a real one.
Apricots ripen quite early: in some Mediterranean countries — already in March. And in the south.
Delicate golden apricots are equally beautiful in a variety of blanks. Moreover, since.
Apricot is a sunny berry, moderately sweet and juicy; asks for the cake! Baking for every taste.