【Koyomi】 July 31, 2024

Seasonal food｜Apricots
旬の食べ物｜あんず（杏子）

The Botanical Family of Apricots

Apricots belong to the Rosaceae family, classified under the Prunus genus, sharing a close relationship with plums, prunes, and even cherries. Originating primarily from Northern China to Central Asia, apricots have been cultivated since the 2nd to 3rd century BCE. The delicate balance required for their growth, particularly in regions with a cooler climate, highlights their affinity with areas such as Aomori, Nagano, and Kagawa in Japan.

あんずの植物学的な仲間

あんずはバラ科サクラ属に分類され、梅やプラム、プルーン、さらにはサクランボとも密接な関係があります。主に中国北部から中央アジアにかけて原産で、紀元前2～3世紀から栽培されています。特に涼しい気候の地域での栽培が求められるため、青森県、長野県、香川県などの地域と相性が良いです。

The Season and Harvesting of Apricots

The prime season for apricots is from mid-June to late July, lasting roughly a month. However, the harvesting process is quite delicate. The fruit is prone to cracking if it absorbs too much moisture from rain, making the timing of the harvest crucial. Farmers must constantly monitor the weather to determine the best time to pick the fruit. Once apricots start to ripen, they do so rapidly, which complicates transportation outside their growing regions. This makes fresh apricots a rare treat in metropolitan areas like Tokyo.

あんずの旬と収穫

あんずの旬は6月中旬から7月下旬までの約1ヶ月です。しかし、収穫プロセスは非常に繊細です。雨に濡れると水分を吸って実が割れやすくなるため、収穫のタイミングが重要です。農家は天候と“にらめっこ”をしながら最適な収穫時期を見極める必要があります。一度熟し始めるとその進行が早いため、産地外への輸送が難しくなり、首都圏では新鮮なあんずを手に入れるのは稀なことです。

Enjoying Fresh Apricots

Fresh apricots can be enjoyed with or without their skins. While some may find the skin slightly bitter, it is perfectly edible. Those who prefer a smoother taste can peel the skin off. The flesh inside is sweet and tangy, offering a delightful contrast that makes apricots a versatile fruit for both eating fresh and using in various culinary applications.

新鮮なあんずの楽しみ方

新鮮なあんずは、皮ごと食べることができます。皮が少し苦いと感じる方もいるかもしれませんが、食べても問題ありません。滑らかな味を好む方は皮を剥いて食べると良いでしょう。中の果肉は甘酸っぱく、新鮮なまま食べるのも、様々な料理に使うのも適した万能な果物です。