Dried apricots

Apricots 

Ingredients: apricots, preservative E220

Scientific name: Prunus armeniaca

Dehydrated apricots maintain the flavor and freshness of the original fruit without altering its taste!

One of the most versatile fruits, apricot was originally grown in China, until the Persians discovered this fruit. Some think that it originated in Armenia since the fruit has been grown there since ancient times.

It was when the fruits made their way to the Mediterranean that its true popularity came to light. The benefits of apricot are numerous. The dried version of this fruit is loved globally and actually forms an important part of Iran\'s global trade. Countries such as Turkey, Italy, Russia, Spain, Greece, the United States and France are considered the main producers of apricots.

This yellowish-orange fleshy fruit is a rather curious thing. The tiny hairs on the outer skin give it a fluffy, hairy texture and cannot be eaten without being peeled. This fruit contains 12% vitamin C, 12% vitamin A and 6% potassium required by the body - all this under less than 50 calories. And here\'s why: \"one apricot a day, can also keep the doctor away\":

Properties and Benefits

GOOD SOURCE OF VITAMIN A:

Apricots are rich in vitamin A, which is also known as retinol. Retinol and beta carotene (also found in apricots) also reduce the chances of developing a serious eye-related disease that causes vision loss over the years. The high amounts of vitamin A provide apricot with antioxidant properties that boost the immune system. In addition, the abundance of carotenes stimulates the production of melanin favoring tanning, improves visual abilities and strengthens bones and teeth.

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Dried apricot contains many minerals: especially potassium, but also phosphorus, magnesium, iron and calcium. One of the characteristics of dried apricots is to keep intact the mineral salts that are normally found in fresh fruit and, most importantly, is the high content of dietary fiber, which, thanks to its properties is able to bring benefits to the functionality of the intestine and reduce the rate of cholesterol and sugar present in the blood.

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RICH IN FIBER:

Whether eaten fresh or dried, apricots are a good source of dietary fiber. Since the retinol in apricot is fat-soluble, the fruit dissolves easily in the body and important nutrients are easily absorbed by the system. It breaks down fatty acids quickly, which means that digestion is in order. And not only that, the fruit protects against gastrointestinal worries by regularly cleaning the intestines.

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GREAT FOR SKIN CARE: 

The combination of vitamin C, A and phytonutrients ensures good skin; the antioxidants in apricot also slow down the aging process. This means that, apart from a good skincare regimen, do not forget to eat at least 2 apricots every day.

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Italian apricot compote

Italia Spezie is also a BIO world and for this reason it offers you the opportunity to try a 100% Italian apricot compote.

Our compote is ideal on a slice of homemade bread for breakfast but also in numerous dessert recipes: pies, biscuits and muffins. 

Some advice for you!! 

Apricot jam tart

What is the classic homemade dessert par excellence? Without a doubt the apricot jam tart! The tart is a tasty recipe and above all simple to make.

INGREDIENTS:

- Butter 250g

- Flour 00 500g

- Eggs 2

- Icing sugar 200g

- Lemon zest 1

- Salt up to 1 pinch

- Apricot jam 400g

- Whole milk to taste 

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PREPARATION:

To prepare the apricot jam tart, start with the preparation of the shortcrust pastry. In the mixer pour the flour together with the cold butter from the fridge and a pinch of salt. Operate the blades several times so as not to overheat the butter and, as soon as you have obtained a sandy mixture, also add the icing sugar, the lightly beaten eggs, and then grate the zest of a lemon. Operate the blades again at a lower speed in order to compact everything. Transfer the mixture to the work surface and then compact briefly with your hands until you get a smooth dough. Flatten slightly and wrap the pastry in plastic wrap; let it rest in the refrigerator for at least 1 hour. Once the dough is resumed, place it on a lightly floured pastry board, remove the transparent film and beat it for a few moments with a rolling pin and then pull it.

You will have to get a sheet about 7-8mm thick and then wrap the pastry on the rolling pin and unroll by placing it in a 24 cm mold (with the removable base it is preferable to unmold the tart more easily). Pass the rolling pin on the edges so as to equalize the surface eliminating the excess pastry (you will need it for lozenges).

With the prongs of a fork pierce the base of the tart and then pour the apricot jam. After carefully leveling the surface pass to form the lozenges. To make them pull the dough again and then get strips helping you with a dough cutter from the notched wheel.

As you get the lozenges go to lay them on the tart arranging them first in one direction and then in the other, but placing them obliquely. Brush the surface with a little milk and cook in the last shelf of the oven, the lowest one (not in contact with the base), preheated in static mode, at 170 ° for about 50-60 minutes. Here is ready your delicious apricot jam tart, let it cool before tasting!

Recipe: GialloZafferano.it!