spanish fruit recipe

Delicious Spanish Fruit Recipes

Fresh Fruit Spanish Recipes in the Modern and Traditional Kitchens of Spain

Oranges and lemons, quinces, pomegranates and strawberries, melons and watermelons, grapes and apples frequently appear in traditional and modern Spanish recipes.

Leaving desserts aside, some of these recipes are in their own right first courses or main courses that  add to the table an original and exotic array of flavours, colours  and textures, many of which  date back  to Moorish times.

Delicious recipes with Fruit

The juice of the bitter orange is essential in preparing  Caldillo de Perro (caldillo is a broth and  perro a dog) , which is a strange name given in Cádiz to a delicate fish soup cooked with hake.  In Valencia breast of chicken is cooked in a sweet and sour sauce prepared with sweet oranges.  

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Pomagranates are wonderful for Spanish Fruit Recipes

Pomegranates figure in tasty salads such as the escarola con granadas (frisse leaves and pomegranate seeds) as well as in recipes with duck cooked in a rich sauce made with the same fruit.  In Spring and Summer strawberries are nowadays used in a brilliant cold soup that often includes beetroot. Is is named incorrectly in my view gazpacho de fresas y remolacha.

Even if this recipe is a winner, the name of well known recipes should not be given to other dishes that have little to do with the original ones.  

Melón con Jamón is one of the most Delicious Recipes with Fruit

Melon con jamón is served in many other countries, but in Spain the combination of Ibérico ham and the sweetest melons becomes a festive treat.  In Asturias apples and cider are included in large fish dishes cooked in the oven.

These ingredients are also used to prepare pork loin or chicken drums with cider and apples.  Once the meat is sautéed, onions are added  followed by the cider and the apples. In other parts of the country breaded fillet of pork with sautéed sweet apples are favoured by the young. The recipe is simple to prepare and affordable.

Get the first book in English to trace the History of the Food of Spain

This is the first book in English to trace the History of the Food of Spain.
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How to prepare a delicious Pork with Cider and Apples:

  • 1 fillet of pork, sliced
  • salt and pepper
  • breadcrumbs
  • 1 egg, beaten
  • olive oil for frying
  • 3 apples, cut into wedges
  • A knob of butter
  • 1 teaspoon brown sugar

In a small frying pan sautée the apples in the butter sprinkling the sugar on top. Let them take some colour.  Reserve. Season the meat with salt and pepper.

Coat the meat first in beaten egg and then in breadcrumbs. Heat the oil in another pan and start frying the meat in small batches, turning once or twice until they take a light brown colour. When cooked place them in kitchen paper and then serve piping hot accompanied with the apples and a green salad.

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