Caper apples: how to cook with them and how they differ from capers

At first glance, caper apples look like larger capers, but differ from them in several ways. Here we explain what capers are made of and how to use them in the kitchen.

Capers are particularly popular in Mediterranean cuisine, including in salads, pasta sauces or pizza toppings. Slightly larger caper apples can also be processed, but are often simply served on their own. For example, pickled or salted caper apples are one of the classics tapas recipes.

Except for the difference in size, capers and caper apples look very similar. They also differ in yield, consistency and taste.

This is the difference between capers and caper apples

Caper apples are the fruit of the true caper bush.
Caper apples are the fruit of the true caper bush.
(Photo: CC0/Pixabay/Rhiannon)

Capers and caper apples are closely related: both come from the true caper bush (Prickly capers), which is native to southern Europe and especially the Mediterranean region. Capers and caper apples are considered healthy, mainly because they are abundant secondary plant materials to have They also provide vitamins C and B, magnesium and calcium, among other things.

address capers is it young flower buds caper bush. They are removed before opening. However, closed caper flowers should not be eaten raw because they similarly bitter as freshly picked olives the taste That’s why after harvesting, they are first left to dry for a day and then usually put in brine or vinegar.

On the other hand, if the harvest is not done before the caper flowers open, they form capsule fruits – so called Capers or caper berries. Thus, the capers have already reached an advanced stage of maturity. Like closed flower buds, they should not be eaten raw due to their bitter taste. For this reason, caper apples are usually also offered pickled in salt or brine.

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Due to their size and longer ripening period, caper apples are less fine and tender than traditional capers. They have a firmer consistency and the small seeds inside are more prominent than in the bud stage. They are also often stronger and more intensely flavored than small caper buds. Their taste is pungent and spicy, and also slightly hot.

Capers in salads and cold dishes

Capers and caper apples go well with antipasti plates.
Capers and caper apples go well with antipasti plates.
(Photo: CC0/Pixabay/HOS70)

In the kitchen, you can use capers and caper apples in basically the same way. Caper berries are especially suitable for dishes where their strong flavor can stand out on its own and is not overpowered by other flavor components. For example, you can eat them raw or as part of a homemade antipasti– Serve the plate.

They are also suitable in various salads, both in one piece and cut into small pieces. For example, use capers as a topping or as an ingredient in these salad recipes:

Caper apples as an ingredient in warm dishes

But you can also add capers to warm dishes. Here they add extra spice rather than being the center of attention themselves. It’s important: Always add capers or caper berries at the very end when using them in hot dishes. This is the best way to preserve their taste.


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