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The fruits of Andalusia

This post comes to life, we feel, out of necessity. We feel privileged enough on its own to be able to spend our day by day life surrounded by the most incredible plants and fruits you could possibly imagine, growing freely, surrounding our minds and souls with gentle scents and sweet flavours.

Among the most common questions, we get asked there are a few that we care most about and feel the urge to explain, show, and share with everyone what we get to be a part of month by month. And the question stands: Which fruits are in season right now?

As we’ve seen many - excited about eating avocados straight from the trees and coming back disappointed from lacking the experience and at the very same time missing out on the opportunity to try something new and incredible.

Some people don’t even realize how big diversity of fruits Andalusia has to offer.

You don’t need to fly to South East Asia or South America to explore the tropical fruits. Andalusia has them all ready for you to eat.

There is a time in a lifespan of every fruit when it asks you at first gently but with higher and higher intensity EAT ME! EAT ME NOW!

That being said a very important tip to eating any fruit whatsoever. The fruit that is truly ready to be eaten will let you know with its: smell, colour, and structure. It goes for every fruit with no exceptions.

Let the very popular fruit - banana (platano) be an example. Many people get accustomed to eating them while they are still green or barely yellow. It makes them starchy and takes away all the flavours. And as we mentioned before - fruits ask to be eaten. For example: if you struggle to open a banana or detach it from a bunch it simply means it is not ready to be eaten.

As there are so many fruits that exist in different seasons this post will be regularly updated with the new diversity of fruits available on the market and in-season with our own freshly made pictures ;)

You might find it interesting that in the local shops sometimes you don’t get to find the highest quality fruits and vegetables. The reason for that is that everyone that lives around here in many cases actually has their own “homegrown fruits”. That’s why the ideal way to find the best fruits is to buy locally from farmers or to find a good market where you get to pick and choose from all the available diversity.

Citruses

Towards the end of the year, it becomes clear that citruses take over with their colours all over Spain. Especially in the land of sun and fresh fruits Andalusia. It seems that Spanish flag has its orange colours for a reason :] If we look into statistics we’ll learn that Spain is the biggest importer of oranges by far, reaching almost 40% of the world market.

Tangerine - Mandarina

Season: Starting in November and lasting for a good half of a year

Description: Qualities of tangerine are very similar to Orange yet it is still a different fruit. Interestingly enough in tangerines, you can find some of the pomelo DNA. These juicy fruits are high in vitamin C and A. That being said they can boost your immune system.

Flavour: If you've ever felt that orange is a bit too sour tangerine is your friend then. It has a similar taste yet sweeter.

When and how to eat: It is probably no secret to most people how to eat a tangerine. Nevertheless, the skin of tangerine needs to be peeled off. Some of the tangerines are easy to peel the skin and others will need a little bit of knife's help. Same as oranges tangerines ones picked up don't really ripen more. They can only get mouldy or too dry to eat. You can usually tell by the pleasant and inviting smell of the skin that fruit itself is going to be tasty. Once you peel off the skin. The fruit itself is made out of little pieces easy to be eaten one by one.

If you'd like to find out more try -

https://www.nutrition-and-you.com/tangerines.html

Mango - mango

Season: Starting mid-August and lasting until early December

Description: This fruit is loaded with antioxidants and also delivers a lot of vitamin C.

Flavour: Simply amazing. You could easily write poems about how amazing, juicy and just perfect this fruit is. A good ripen Spanish mango is a heaven on earth. It starts with its exotic peachy smell coming out once you open the fruit and continues with creamy insides tucking up your tongue with a palate of godly flavours.

When and how to eat: Sometimes it takes a bit of time and patience until the fruit reaches the perfect colour and texture. As you can see in the picture it has to become fully vibrant and alive with colours and also soft to touch before slicing it open. It has a big but quite flat seed inside. What you want to do is slice two big pieces on both sides of the fruit and gently cut it into smaller cubical pieces as you can see in the picture below push it out and bite in or use a fork to eat piece by piece. All the leftover flesh that stays on the seed - you simply need to bite around it to finish it off.

If you'd like to find out more try -

https://www.nutrition-and-you.com/mango-fruit.html

Starfruit - Carambola

Season: From September to January

Description: Starfruit has antioxidants, vitamin C, and fibre. Although it is not recommended to be consumed by people who have kidney problems. They have quite a short harvesting time which means they are the best to be eaten soon after they are picked.

Flavour: It has a very interesting sweet and sour flavour. When ripen has a quite fleshy texture. Every individual will find it similar to something different but It could be compared to lychees or gooseberry.

When and how to eat: There are quite a few types of Starfruit. Usually when ripen should be soft to touch and with strong yellow colour.

It is possible to eat the whole fruit. All you need to do is to slice it horizontally. This way you will have a whole bunch of star slices. If that’s not the cutest fruit ever then we don’t know what is :)

Guava - Guayaba

Season: From September until January

Description: Rich in antioxidants, full of vitamin C, potassium, and fibre.

Flavour: It has an interesting flavour to offer. Not too sweet and not too sour. Could be described as similar to passion fruit but less strong. Something between strawberry and pear.

When and how to eat: Usually, when picked they are still green and gradually become more and more yellow and soft. When they get yellow and soft to touch it means they are ready to be eaten. The guavas from Spain are fully edible with little seeds inside. All you need to do is wash them and bite in keeping in mind little seeds which you swallow while you eat it. Although some people decide to eat only a creamy inside of a fruit which you can do with dessert spoon after cutting the fruit in half.

If you'd like to find out more try -

https://www.nutrition-and-you.com/guava.html

Persimmon - Caqui

Season: From October until the end of December

Description: It never gets boring. Persimmon is packed with vitamins. Contains vitamin A, B, C. Manganese and potassium as well. And of course, fibre. If you have tried persimmons and didn’t like them there is a very high possibility that you tried them while they did not tell you to be eaten yet. While the persimmon is incredibly sweet while ripen it contains tannins that make it bitter if eaten not fully ripened.

Flavour: Joyfully sweet and juicy with pudding-like texture filling your mouth with maple syrup density. It literally melts in your mouth while eating. Fully natural desert.

When and how to eat: The fruit needs to get really soft with the skin almost transparent. Again there are a couple of schools on how to eat your persimmon. You can either eat it all and go fully messy on it. You can cut it in half and eat it with a spoon or cut it into quarters a suck out the fruit leaving the skin. It's all up to your preferences.

If you'd like to find out more check try -

https://www.nutrition-and-you.com/persimmon-fruit.html

Custard apple - Cherimoya

Season: From November until the end of January

Description: Custard apple is rich in antioxidants. Especially significant vitamin C and carotenoids. Helping your eyes or fighting inflammation

Ripened: It should be very soft to touch almost falling apart in your fingers when you want to eat it.

Flavour: It has an incredibly pleasant sweet taste. It can be compared to nicely ripened banana or pineapple but generally, it has its own very original and desirable flavour. Almost melting in your mouth when you eat it It has a soft and juicy yet creamy flesh.

When and how to eat: It should be very soft to touch almost falling apart in your fingers when you want to eat it. But be careful not to miss the perfect time to consume it. It is quite a short window of time in which the fruit tastes just the way it is supposed to. You can slice it in half and use a spoon to eat the content of a fruit or just prepare yourself to get a bit dirty and use your hands to open. While eating you should suck out the juices and spit out the seeds. Despite the fact that the fruit itself has many of them it is very easy to avoid eating one.

If you'd like to find out more try -

https://www.nutrition-and-you.com/custard-apple.html

If you come by our restaurant at any time of the year we eat seasonally and try to keep our shelves full of ripened and ready to eat fruits at all times. We are happy to share the knowledge and the fruits cause sharing is caring and We do enjoy caring quite a lot :D

#food #fruit #fruitsofandalusia #seasonal #gofruitourself #archez

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