APRICOTS TRIVIA
Flavors and Knowledge
Jul 9
FOTO {Wobbly Apricot Tart Courtesy of Mary Berry via BBC Food}
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Buongiorno amici:
The apricot (Prunus armeniaca) a native of China, has been cultivated for over 4,000 years.
In the United States, 95% of apricots grow in the San Joaquin Valley and other parts of northern California.
Apricot trees are hardy, drought-resistant, and long-lived (100 years plus), but the fruit is highly perishable and, for full flavor, must be tree-ripened. In addition, fresh ripe apricots are very soft and do not ship well. As a result, less than 10% account for the fresh sold, most of the crop being canned, dried, or used in preserves.
In 1778 Thomas Jefferson was growing apricot trees at Monticello.
Average apricot trees rise to 12-15 feet tall and produce fruit for 20-25 years.
Apricots originally came from China. This golden fruit has been around for more than 4,000 years. Apricots progressively made their way through the Persian Empire to the Mediterranean, where they were fondly adopted.
Finally, Spanish explorers introduced the apricot to the New World and planted them in the gardens of Spanish missions all over California. The first recorded primary production of apricots in America was in 1792, south of San Francisco.
In Latin, apricot means ‘precious,’ a label earned because it ripens earlier than other summer fruits. A relative of the peach, the apricot is smaller than the cousin and has a smooth, oval pit that falls out when you cut the fruit in half.
California harvested 77,300 tons of apricots in 2003.
Courtesy of Chef James of FoodReference.com
{Image Attribution via Darina Allen courtesy of the Irish Examiner}
Cardamom-Scented Peach-Apricot Cobblers Recipe
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