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Ecological and Majorcan product. The origin of this plant dates back to Southeast Asia, and entered Europe through Spain in the Middle Ages, spreading through the warm countries near the Mediterranean. Currently its cultivation is common in countries such as Spain, Italy and Greece. Its majority component is water (92%), although it is rich in potassium it also contains phosphorus, calcium, magnesium and iron. It has a very pleasant taste cooked roasted, sautéed or stuffed. If you want to fry, it is recommended to leave it submerged in salted water for 24 hours to prevent it from sponging with the oil. Introduced in a saline solution this effect disappears.