Living in the Mediterranean means we have a large variety of top-quality ingredients at hand. Fruit, vegetables, meat and fish allow us to create and enjoy wonderfully healthy and flavoursome dishes. Today’s blog will centre upon the use of fruit, not just as a dessert, but also as an important ingredient in main courses.
Let’s start with the apple, which adds a special, fresh touch to savoury dishes. It can be found in dishes such as our sea bass marinated in lemon, fennel and green apple, available from our catering service’s menu. Melon and apricot are also two types of fruit ideal for savoury dishes, making it possible to offer the most ground-breaking flavours.
Melon is an extremely refreshing fruit in the summer, which besides being a source of water, also comes loaded with many properties beneficial to our health. We use it in our soup that accompanies our fish cerviche, together with avocado and crispy rice, a dish that delights the most demanding palate.
The slight acidity of the apricot is a perfect match as a puree to accompany our roast pork ribs with potato and aged mustard, or our chunk of suckling pig. These dishes are an excellent example of how fruit can be used in main dishes, and choosing these for a wedding or special event is an excellent option and guarantees a winning choice of menu every time.