Apicoltura Alice Orlando
Acacia honey
Acacia honey
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Acacia Honey
liquid, clear, with a sweet and delicate flavour, of an "herbal, fresh" type, predominantly composed of fructose, suitable as a substitute for common table sugar as a sweetener for beverages and foods.
More information
honey with a clear predominance of fructose (42.7%, compared to 25.7% glucose), which keeps it liquid for a long time once bottled, with a colour ranging from very light yellow to almost transparent. In sensory analysis, the flavour ranks among the sweetest and least acidic of all honeys, with a delicate, typically vanilla-like, sugared-almond aroma that is not very persistent; the scent is faint, floral, and light, reminiscent of flowers and fresh wax, with delicate notes of cooked fruit.
Acacia honey is obtained from the nectar of the black locust, which bees generally collect in May: variable weather, spring rains, and sudden cold spells make this production increasingly scarce and therefore precious, both for feeding bee colonies and for the beekeeper's work.
Acacia honey is often recommended as a good substitute for sugar in cooking, precisely because of its delicate flavour, which does not alter that of the foods to which it is added. It is particularly suitable for enhancing the taste characteristics of foods that are considered good when sweet, such as pan-fried carrots, braised spring onions, and leeks, but also in risottos with Arneis or in sauces paired with freshwater fish.
