Organic strawberry tree honey by Antonio Simón
1. Characteristics of organic arbutus honey
The honey of ecological strawberry tree has a dark amber color that when crystallized takes an earth brown color with reddish touches.
a) New Harvest
Antomio Simón’s arbutus honey is harvested at the end of summer. The harvest is homogeneous over time although it is negatively affected by high heat and is favoured by morning dew.
This honey has a very characteristic aroma and smell. A dry wood aroma is less persistent and intense than that of eucalyptus honey. It also stands out for its bitterness, which disappears as it loses freshness, i.e. with time since it was harvested.
This honey takes several months to crystallize and does so in a fine form.
Like all honey, strawberry blossom honey has a great antiseptic capacity and is recommended to fight against diarrhea. The latest research has discovered that strawberry honey stops and produces apotosis in the cancer cells of colon cancer.
The honey of ecological strawberry tree marries very well with the coffee and the meat to the furnace. It gives coffee a very interesting bitter touch, which goes well with the bitterness of the coffee itself. It is also delicious for sweetening toasts and hot breakfast and afternoon snack drinks.
2. General information:
Quantity: 500 g
Producing company: Antonio Simón
Company origin: Cobeña, Madrid
a) Nutrition information:
Value per 100 g
Energy value: 329 Kcal
Proteins: 0.37 %.
Carbohydrates: 81.80 %.
Dietary fiber: 0.01 %.
b) Health Registry
Colour (mm Pfund): Maximum 80
Humidity: (%): Maximum 18.5
Fructose + glucose (%): Minimum 60
Sucrose (%): Maximum 10
Electrical conductivity (mS/cm): Maximum 0.60
Free acidity: (meq/kg): Maximum 50
HNF (mg/Kg= ppm): Maximum 40
Diastasas (Schade Units): Minimum 8
Acid homogent´sitico (mg/kg): 200
According to directive 110/2001 CE, RD 1049/2003 in Spain
d) Additional information
The honey of arbutus ecological of the Antonio Simón or has been packed in a jar of crystal that when crystallizing can take in the surface white colors due to its natural crystallization. If we want to transform it into a liquid, we must put it in the bain-marie or in the microwave, although I recommend the bain-marie. Also, once liquid, store in a warm place to delay crystallization.
Finally, the honey is usually put two years of preferential consumption, but if well preserved, endures a lifetime. However, in the case of Madroño honey, it loses its bitterness over time.