{"id":4825,"date":"2020-06-19T07:00:41","date_gmt":"2020-06-19T11:00:41","guid":{"rendered":"https:\/\/tchakayiti.com\/home\/?p=4825"},"modified":"2022-10-12T21:32:13","modified_gmt":"2022-10-13T01:32:13","slug":"caribbean-apricot-abricot-antilles-2","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/fr\/caribbean-apricot-abricot-antilles-2\/","title":{"rendered":"Abricot des Antilles, fruit au go\u00fbt parfum\u00e9"},"content":{"rendered":"\n

Si jamais un fruit devait nous apprendre \u00e0 ne pas juger un livre \u00e0 sa couverture, cette responsabilit\u00e9 incomberait \u00e0 ce que nous appelons abricot<\/em> en fran\u00e7ais ha\u00eftien ou zabriko<\/em> en cr\u00e9ole, un fruit connu ailleurs sous les noms d\u2019 abricot-pays<\/em> (Antilles fran\u00e7aises) ou mamey<\/em>.<\/p>\n\n\n\n

Avec sa coque brune, un abricot des Antilles n’a pas l’air attrayant.\"\"<\/h2>\n\n\n\n

Ceux qui ne le connaissent pas ne le choisiraient certainement pas sur les \u00e9talages, ce que j\u2019ai moi-m\u00eame fait pendant de longues ann\u00e9es. Bien que j\u2019aie grandi \u00e0 d\u00e9guster la confiture d’abricots de ma grand-m\u00e8re<\/a>, ma deuxi\u00e8me pr\u00e9f\u00e9r\u00e9e apr\u00e8s ma confiture de chad\u00e8ques, j\u2019ai \u00e9vit\u00e9 le fruit cru pendant longtemps.<\/p>\n\n\n\n

Je n\u2019arrivais tout simplement pas \u00e0 le cerner. En plus d\u2019avoir un aspect terne, ce fruit entier ne semble pas avoir d\u2019ar\u00f4me. Les fruits m\u00fbrs ont en g\u00e9n\u00e9ral tendance \u00e0 d\u00e9gager un doux parfum. Un abricot, pourtant, pourrait passer des jours dans une pi\u00e8ce sans que son odeur ne trahisse sa pr\u00e9sence. Il faut lui introduire un couteau dans la chair pour qu\u2019il r\u00e9v\u00e8le son doux parfum.<\/p>\n\n\n

\n
\"A<\/figure><\/div>\n\n\n

En d\u00e9pit des apparences, un abricot cache tout de m\u00eame une magnifique pulpe<\/h2>\n\n\n\n

La coque ext\u00e9rieure \u00e9paisse recouvre une chair orange vif \u00e0 la fois acidul\u00e9e et sucr\u00e9e. Pour y acc\u00e9der, apr\u00e8s avoir \u00e9pluch\u00e9 le fruit, il vous faudra franchir une deuxi\u00e8me barri\u00e8re. La partie comestible du fruit est enrob\u00e9e d\u2019une fine membrane blanch\u00e2tre assez difficile \u00e0 enlever.<\/p>\n\n\n

\n
\"A<\/figure><\/div>\n\n\n

Et pour compliquer l\u2019affaire encore plus, il renferme d\u2019\u00e9normes noyaux.  Une fois le fruit \u00e9pluch\u00e9, il vous faudra \u00f4ter la chair fix\u00e9e aux graines par fines lamelles. Vos morceaux ne seront ni \u00e9normes ni uniformes. Ce fruit joue au difficile, c\u2019est certain, mais ne vous d\u00e9couragez pas.<\/p>\n\n\n\n

Vous aurez du mal \u00e0 l\u2019\u00e9plucher et \u00e0 le trancher, mais un abricot-pays vaut ce d\u00e9fi.<\/h2>\n\n\n\n

En saison vers la mi-mai, ce fruit saura \u00e9gayer vos journ\u00e9es autant par sa couleur que par son agr\u00e9able saveur. D\u00e9gustez-le frais. Un abricot des Antilles est encore meilleur apr\u00e8s quelques minutes au frigo. Ne le laissez surtout pas \u00e0 l\u2019air trop longtemps. Il perdra bien vite son \u00e9clat. Je doute cependant que \u00e7a ne vous arrive. Une fois que vous aurez go\u00fbt\u00e9 \u00e0 sa douce chair, vous l\u2019engloutirez bien vite. En d\u00e9pit de son aspect et de ses graines \u00e9normes, il est difficile de r\u00e9sister \u00e0 nos zabriko<\/em>.<\/p>\n\n\n\n

Cet article a \u00e9t\u00e9 publi\u00e9 pour la premi\u00e8re fois le 27 mai 2020. La mise \u00e0 jour 2020 inclut des r\u00e9visions de textes et de nouvelles photos.<\/em><\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Si jamais un fruit devait nous apprendre \u00e0 ne pas juger un livre \u00e0 sa couverture, cette responsabilit\u00e9 incomberait \u00e0 ce que nous appelons abricot en fran\u00e7ais ha\u00eftien ou zabriko en cr\u00e9ole, un fruit connu ailleurs sous les noms d\u2019 abricot-pays (Antilles fran\u00e7aises) ou mamey. Avec sa coque brune, un abricot des Antilles n’a pas l’air attrayant. Ceux qui ne le connaissent pas ne le choisiraient certainement pas sur les \u00e9talages, ce que j\u2019ai moi-m\u00eame fait pendant de longues ann\u00e9es. Bien que j\u2019aie grandi \u00e0 d\u00e9guster la confiture d’abricots de ma grand-m\u00e8re, ma deuxi\u00e8me pr\u00e9f\u00e9r\u00e9e apr\u00e8s ma confiture de chad\u00e8ques, j\u2019ai \u00e9vit\u00e9 le fruit cru pendant longtemps. Je n\u2019arrivais tout simplement pas \u00e0 le cerner. En plus d\u2019avoir un aspect terne, ce fruit entier ne semble pas avoir d\u2019ar\u00f4me. Les fruits m\u00fbrs ont en g\u00e9n\u00e9ral tendance \u00e0 d\u00e9gager un doux parfum. Un abricot, pourtant, pourrait passer des jours dans une pi\u00e8ce sans que son odeur ne trahisse sa pr\u00e9sence. Il faut lui introduire un couteau dans la chair pour qu\u2019il r\u00e9v\u00e8le son doux parfum. En d\u00e9pit des apparences, un abricot cache tout de m\u00eame une magnifique pulpe La coque ext\u00e9rieure \u00e9paisse recouvre une chair orange vif \u00e0 la fois acidul\u00e9e et sucr\u00e9e. Pour y acc\u00e9der, apr\u00e8s avoir \u00e9pluch\u00e9 le fruit, il vous faudra franchir une deuxi\u00e8me barri\u00e8re. La partie comestible du fruit est enrob\u00e9e d\u2019une fine membrane blanch\u00e2tre assez difficile \u00e0 enlever. Et pour compliquer l\u2019affaire encore plus, il renferme d\u2019\u00e9normes noyaux.  Une fois le fruit \u00e9pluch\u00e9, il vous faudra \u00f4ter la chair fix\u00e9e aux graines par fines lamelles. Vos morceaux ne seront ni \u00e9normes ni uniformes. Ce fruit joue au difficile, c\u2019est certain, mais ne vous d\u00e9couragez pas. Vous aurez du mal \u00e0 l\u2019\u00e9plucher et \u00e0 le trancher, mais un abricot-pays vaut ce d\u00e9fi. En saison vers la mi-mai, ce fruit saura \u00e9gayer vos journ\u00e9es autant par sa couleur que par son agr\u00e9able saveur. D\u00e9gustez-le frais. Un abricot des Antilles est encore meilleur apr\u00e8s quelques minutes au frigo. Ne le laissez surtout pas \u00e0 l\u2019air trop longtemps. Il perdra bien vite son \u00e9clat. Je doute cependant que \u00e7a ne vous arrive. Une fois que vous aurez go\u00fbt\u00e9 \u00e0 sa douce chair, vous l\u2019engloutirez bien vite. En d\u00e9pit de son aspect et de ses graines \u00e9normes, il est difficile de r\u00e9sister \u00e0 nos zabriko. Cet article a \u00e9t\u00e9 publi\u00e9 pour la premi\u00e8re fois le 27 mai 2020. La mise \u00e0 jour 2020 inclut des r\u00e9visions de textes et de nouvelles photos.<\/p>\n","protected":false},"author":1,"featured_media":3596,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[1419],"tags":[],"class_list":["post-4825","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruits-fr"],"yoast_head":"\nA Caribbean apricot or mamey will brighten your summer days | Tchakayiti<\/title>\n<meta name=\"description\" content=\"For years, I only ate Caribbean Apricot as a jam that I spread on crackers. 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