Apricots: what a passion!
They are one of the fruit with an elegant tasteç they can be used in sweet and salt recipes. Discover more.
They come from China, where they were cultivated in 2000 a.C., they arrived to Mediterranean thanks to the Arab.
Hunza, people of Himalaya, are on a diet of apricots because they are source of vitamin A and C, mineral salts and beta-carotene useful to reinforce immune system and for the tan.
today there are many varieties, from June to August. Yellow, orange, red, succulent or dry, with silken peel and with a sweet and acidulous taste. They are appropriate for salted and sweet recipes
What is the secret to choose the best ones?
The flavour. Then check the consistency, it should be not too soft but not too tough, and the peel should be smooth.
Ideas in the kitchen
Apricots are one of the most versatil fruit and they can be used in many recipes. Do you need some ideas? We got this!
Let’s start from the salted ones, with some cheddar flat bread, ideal for a break. Apricots can be used to make a sauce to put on grilled meat.
You’ll need: 500 g of apricots, 100 g of red onion, 40 g of butter, 2 spoons of cane sugar, 150 g of water, 1 small chilli, 2 spoons of vinegar, enough salt.
Remove the seed from the apricots and peel them. Clean the onion, chop it in a casserole with some oil for 4-5 minutes, then add cane sugar apricots cubes, water, chilli, vinegar, a pince of salt and go on cooking for 15 minutes, until you obtain a spicy compound. It is ideal to enrich salads: what do you think about salad with octopus, chickpeas and apricots? And then cakes: you can make for example lemon and apricots shortcrust and sponge cake, or something fresh like double white chocolate.
another original idea is to realize home made sweet peaches. You’ll need: 1 kg of sugar, 500 g of water, 600 g of apricots, some vanilla berries.
dissolve sugar in water with vanilla berries and let it boil for 8 minutes.
cut in halves 600 g of apricots and distribute on 4 glass pots of 250 g. cover with hot syrup, and let pots boil in a big pot with water for about 30 minutes. Let it rest outside the fridge for 7 days before you serve it.
They come from China, where they were cultivated in 2000 a.C., they arrived to Mediterranean thanks to the Arab.
Hunza, people of Himalaya, are on a diet of apricots because they are source of vitamin A and C, mineral salts and beta-carotene useful to reinforce immune system and for the tan.
today there are many varieties, from June to August. Yellow, orange, red, succulent or dry, with silken peel and with a sweet and acidulous taste. They are appropriate for salted and sweet recipes
What is the secret to choose the best ones?
The flavour. Then check the consistency, it should be not too soft but not too tough, and the peel should be smooth.
Ideas in the kitchen
Apricots are one of the most versatil fruit and they can be used in many recipes. Do you need some ideas? We got this!
Let’s start from the salted ones, with some cheddar flat bread, ideal for a break. Apricots can be used to make a sauce to put on grilled meat.
You’ll need: 500 g of apricots, 100 g of red onion, 40 g of butter, 2 spoons of cane sugar, 150 g of water, 1 small chilli, 2 spoons of vinegar, enough salt.
Remove the seed from the apricots and peel them. Clean the onion, chop it in a casserole with some oil for 4-5 minutes, then add cane sugar apricots cubes, water, chilli, vinegar, a pince of salt and go on cooking for 15 minutes, until you obtain a spicy compound. It is ideal to enrich salads: what do you think about salad with octopus, chickpeas and apricots? And then cakes: you can make for example lemon and apricots shortcrust and sponge cake, or something fresh like double white chocolate.
another original idea is to realize home made sweet peaches. You’ll need: 1 kg of sugar, 500 g of water, 600 g of apricots, some vanilla berries.
dissolve sugar in water with vanilla berries and let it boil for 8 minutes.
cut in halves 600 g of apricots and distribute on 4 glass pots of 250 g. cover with hot syrup, and let pots boil in a big pot with water for about 30 minutes. Let it rest outside the fridge for 7 days before you serve it.
