Acacia honey looks like liquid glass when it is free of other floral sources. Transparent, extremely light colored, almost white with golden yellow-green hues The nose is delicately floral, fruity, and persistent. Sweet, slightly acidic, hints of vanilla and clean aftertaste. Long, flowery finish. Acacia honey has a low acid content and remains liquid due to its high fructose content.
The Acacia tree (Robinia pseudoacacia) is native to eastern North America. The tree was widely planted in Europe and belongs to the same family of Fabaceae or Leguminosae (beans/legumes). In Italy, the trees grow from 30 to 70 feet and blossom in May to June, when you can smell their sweet blossom in the air. Franca’s bees are drawn to the white cluster of blossoms’calyxes filled with nectar, returning throughout the day for about ten days. Acacia honey production is not consistent every year: Acacia nectar is dependent upon the weather, and as this year was a terribly hot and dry year, there is a large shortage of Acacia honey throughout Italy.
Acacia honey is the first honey children in Italy eat: many mothers give a spoonful of it before going to school. Acacia honey is also widely used in the preparation of baby food. It is also delicious to mix in yogurt or cream, as well as drizzle over fresh cheeses such as Ricotta and Stracchino. The perfect honey for glazing a roast chicken or to use in any sauce and marinades. Delicious over perfectly ripe peaches when in season.