Dressed in velvet, sinuous and sweet: the apricot is a precious source of vitamins, mineral salts and fibres, one of the most popular summer fruits. There are different types, but in a small corner of Sicilian paradise there is theScillato apricot, in the province of Palermo. It differs from the classic one for a smaller fruit, sometimes with shades tending towards red, with a more intense and sweet flavor and aroma. A dedicated festival is also held in June and every year all the peasant families prepare the typical apricot jam according to the original recipe.
To save this precious example of Sicilian biodiversity, four boys from the association “Lands of Carusi” (“Terre di bambini” in dialect). They are Alberto Battaglia (29 years old), Angelo Nicchi (22 years old), Giuseppe Oddo (32 years old) and Giuseppe Quagliana (44 years old) who have been working together for some years to enhance and safeguard the products that have always distinguished the territory: beyond 'apricot too'blond orange. This involved the recovery of old abandoned plants thanks also to the support of Slow Food Foundation with the establishment of a garrison. With the help of women, they also managed to recover the ancient recipe for apricot jam.
Its cultivation was introduced less than 50 years ago in the area around Scillato, and then expanded to other parts of the province of Palermo. The success of the cultivation of the Scillato apricot is linked to the fact that it is one early variety, resistant to insect attacks and the most common fungal pathologies, which makes its production similar to that Biological (although not certified). Instead, traditional apricots are more vulnerable to attacks by the apricot fly, an insect capable of damaging the entire crop. Due to its properties, the Scillato tree has also been included in the list of traditional food products (PAT) by the Ministry of Agricultural and Forestry Policies. However, the main problem concerns marketing, given that "the fruits are sensitive to handling and transport", so the sale remains limited to neighboring markets.
Flowering occurs at the beginning of March and the fruits ripen between the end of May and the beginning of June. With the exception of an annual pruning, no chemical treatment is used and the harvest is manual and done in a graduated way. The trees are large and over 30 years old. Apricots are medium-small, with a yellow-orange skin and red hues in the part most exposed to the sun. While the pulp is soft and sugary. Usually, the fruits of the Scillato apricot are eaten raw or used to prepare Sicilian sweets o jams.
The Scillato apricot, like the classic one, is rich in Vitamins (especially A and C) but also of mineral salts such as potassium, phosphorus, sodium, iron and calcium. Therefore, an excellent ally in cases of anemia and exhaustion. Also, this fruit is high in water e fibersuseful for weight loss. Thanks to the presence of vitamin A and C, apricots also have a function antioxidant, counteract the action of free radicals and protect the body. While cooked apricots in syrup or candied lose many of their nutritional principles, since cooking especially damages vitamin C. Instead, the seeds are used to obtain a natural oil.
Recipe for apricot jam from Scillato
Ingredients:
1,5 kilograms of Scillato apricots
Juice of one lemon
300 grams of sugar
Procedure:
Cut the apricots into wedges by removing the stone, then arrange them in a bowl and add the sugar and the previously filtered lemon juice. Cover the container and leave to macerate. After about 12 hours, transfer the mixture into a saucepan and bring it to the boil, stirring occasionally. Leave to cook for about 30 minutes, eliminating any foam that may form. Once the right density has been reached, transfer it into hermetically sealed and sterilized glass jars. Then just turn it upside down to create the vacuum effect. Once cold, the jam will be ready.
But apricots can also be used for a sweet summer-scented cocktail, such asAsticoccola by Nicola Mancinone, barman from Asti and owner of “Il Confessionale”, the traveling ghost bar inaugurated four years ago. A low-alcoholic drink, perfect for an aperitif, based on Moscato grappa that reaches the nose a lot and less in the mouth. The recipe follows: 2 cl of Moscato grappa, 3 cl of orange juice, 2 teaspoons of organic apricot jam, 10 cl Moscato d'Asti spumante. Start by mixing grappa, orange juice and jam with a spoon. Then add the ice cubes and shake vigorously. Filter twice in the cup and close with a Moscato d'Asti sparkling wine. Finally, a teaspoon of jam at the bottom of the glass and orange essential oils on the top
