Description

VESUVIUS APRICOT NECTAR

The apricot (Armeniaca Vulgaris) is a species of very ancient origin. Originating from southwest China, on the border with Pakistan, it was introduced to Italy by the Romans, from the region of Armenia and Greece. The presence of the apricot tree on the slopes of Vesuvius is documented in the writings of Pliny as early as the 1st century AD: the round bericocche, with the soft, white pulp that adheres to the stone, and the chrisomele (from the Greek “chrisomelos or golden apples”), with the pulp that does not adhere to the stone, are very colorful, sweet and valuable.

For this reason, the term “crisommole” has become synonymous with apricot in the Neapolitan dialect.

The “crisommole” are the most cultivated fruit in the Vesuvius area, where the volcanic nature of the soil – the richness of minerals and potassium – favor this culture and give the fruit a unique and characteristic flavor.
The denomination of Apricot Vesuviana actually indicates about 100 ancient varieties, completely native and the result of a Mendelian selection, whose production area coincides with the territory of the Vesuvius National Park. The names of the different varieties are poetic and whimsical: Baracca, Boccuccia Liscia, Boccuccia Spinosa, Pellecchiella, Portici, Ceccona, Palummella, Vitillo, San Castrese, Fracasso, Cafona, Baracca, Prete, Prete bello, Taviello, San Francesco, Setacciara, Acqua di Serino, etc.

Characteristic of a variety are the size, the intensity of the scent, the smoothness of the skin and the taste, which ranges from the very sweet Pellecchiella apricot to the bitter aroma of the Vitillo variety. But there are common features, such as the sugar-yellow flesh, the intense aroma and the orange-yellow color of the skin, which overlaps with the shaded or dotted red.

Ripening takes place in the medium-early period, so the harvest takes place as early as mid-June.
The Vesuvius apricot is intended for direct and fresh consumption and is also traditionally used to make jams, juices, nectars, syrups and candied fruits.

Ingredients: Albicocca del Vesuvio (Vesuvius apricot) 66%, cane sugar and water

Available: 250 ml – 720 ml