CITRUS FRUITS IN SPANISH CUISINE

Citrus fruits are the soul of Spanish cuisine, adding freshness, acidity, and aroma to both traditional and modern dishes, from stews and sauces to desserts and beverages.

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Citrus fruits play a key role in Spanish gastronomy, known for bringing freshness, acidity, and balance to numerous traditional dishes. Originating from Asia, they arrived in Spain through trade routes and were later cultivated by the Arabs during their presence on the Iberian Peninsula. Over time, fruits such as oranges, lemons, and mandarins became essential ingredients, especially in regions like Valencia, Andalusia, and Murcia.

In Spanish cuisine, citrus fruits are used to enhance flavors, balance fats, and highlight aromas. They star in iconic dishes such as Mediterranean ceviche, Andalusian gazpacho, and traditional recipes like lemon chicken and marinated fish. Additionally, lemon and orange zest are essential in classic desserts like torrijas, crema catalana, and rice pudding, adding an aromatic and refreshing touch that elevates these dishes.

The importance of citrus fruits extends beyond flavor and aroma; they're also valued for their nutritional properties. Rich in vitamin C and antioxidants, citrus strengthens the immune system and supports cardiovascular health. This combination of taste and health benefits makes citrus indispensable in Spanish cuisine, continuing to shine in both classic recipes and modern culinary creations.

Citrus fruits