On Saturday, April 12th, as part of the De l’Hort a la Cuina series, we delved into the world of Mallorcan citrus fruits—a family of fruits with great richness both agronomically and gastronomically.
With Llorenç Payeras, agricultural engineer, we closely examined the traditional varieties of our island, such as the Sant Jeroni lemon, sweet lemons, mandarins, clementines, citron, and orange trees, leaving sweet oranges for a deeper exploration in our next meeting. Then, with CABRABOC, we explored the organoleptic properties of citrus fruits through a very special tasting. We sampled Mallorcan citrus-based spirits, homemade syrups, and juices, comparing flavors, aromas, and textures.
A sensory experience that also gave us ideas for original culinary creations and pairings.
Thanks to everyone who participated!
