The apricot season begins in June, peaks in July and ends (in principle) in August. Of all the industrialized fruit, it was one of the worst drafts! But fortunately, some producers were able intelligent rectify this and it happens even when we are good apricots on the steps. Good for everyone? How to choose and use them? The recetteL’abricot was already known in China there are over 4000 years. It is unclear how he arrived in Europe, probably by the Silk Road. The fact is that Greeks and Romans consommaient.Cependant, when the 15th century it was imported from Italy to UK, his success was very mixed. Quintinie had planted apricot trees in the Garden of Versailles, which was the best promotion for the era. Finally, the culture began to develop in the 18th century. And they took out taste. A century later, in the life of flowers and fruits published in 1859, this is how the author described the apricot: Apricot is offered to us, on the branch, crystallized by the sun and air ; jam ephemeral, but a delicious flavor..
Nothing so smooth, velvety to the palate too! Pate exquisite, fragrant, hot, or we find the aromas of the Orient. That will be all nostalgic dream that do not have an apricot tree in their garden. This is the time to enjoy, without any remorse, this fruit can be totally delicious, melting, juicy, sensual, taking care to eliminate those that are very hard and fluffy: no chance that they are improving in the fruit bowl. Apricots are among the fruits richest in carotene: 1500μg per 100g. Given the antioxidant properties of these elements, nutritional benefits for both skin and for arteries, as well take advantage of the season to consume as much as possible. Moreover, being low in calories (45 per 100g), they only contain 10 % carbohydrates, no risk of fat! The apricots are fairly high in fiber, can you also experience some difficulties in the digest. But must still eat a lot.


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