Fruit recipes
Ingredients (for four persons)
1 onion, finely chopped
3 large red peppers
3 pears, very ripe
0.5 hot water
salt, pepper, chilli, a pinch of ground cinnamon
or mojo picón (hot Mallorcan sauce)
white balsamic vinegar, to taste
0.5 teaspoon of sugar
Preparation
Cut the peppers in two halves, remove the seeds and cut into stripes.
Peel the pears, remove the pips and cut into pieces.
Stew the onions in some butter or oil, add the peppers and pears and stew them as well. Add the water and spices and boil for about 8 minutes.
Puree the mass with an immersion blender and boil once again. Finally, season with balsamic vinegar to taste.
The soup can be served with small rissoles or toast with garlic oil. Also in summer, it is delicious when served cold.
Ingredients (for four persons)
2 pcs.fennel
2 pcs. nectarines or peaches
1 pcs. orange
1 tablespoons crème fraîche
2 tablespoons low fat yogurt
2 tablespoons orange juice
1 tablespoons lemon juice
1 teaspoons honey or maple syrup
20 gr roasted pumpkin seeds or pine nuts
salt, cayenne pepper
Preparation
Separate the green parts from the fennel bulbs and chop them finely. Cut the bulbs in two parts, remove the bottom and cut the fennel into thin strips.
Remove the stone from the nectarines and cut them into cubes. Peel and fillet the orange, removing the white parts. Keep the juice and use it for the dressing. Mix the fennel with the fruit.
Prepare the dressing by mixing the crème fraîche with the yogurt, lemon juice, orange juice, honey, green parts of the fennel, salt, and cayenne pepper; pour the dressing over the salad. Garnish with the pine nuts or pumpkin seeds and serve.
