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CIRUELA BLANCA EXTRA

€3.62
VAT included
La ciruela blanca tiene una piel de color amarillo pálido o verdoso, con manchas rojizas o moradas. Su pulpa es jugosa, dulce y aromática, de color amarillo claro o blanco. Su hueso es pequeño y se desprende fácilmente de la carne.
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La ciruela blanca es una fruta que pertenece al género Prunus, de la familia de las rosáceas. Su nombre científico es Prunus domestica subsp. italica y también se le conoce como ciruela italiana o ciruela de Breda. La ciruela blanca es originaria de Asia y se ha cultivado desde la antigüedad en Europa y América. La ciruela blanca tiene propiedades nutritivas, antioxidantes, laxantes y depurativas. La ciruela blanca se caracteriza por tener una piel de color amarillo pálido o verdoso, con manchas rojizas o moradas. Su pulpa es jugosa, dulce y aromática, de color amarillo claro o blanco. Su hueso es pequeño y se desprende fácilmente de la carne. La ciruela blanca se puede consumir fresca o seca, tanto como fruta o como ingrediente de postres, mermeladas, compotas y licores. La ciruela blanca es una fruta de verano que se cosecha entre julio y septiembre. Existen diferentes tipos y variedades de ciruela blanca según su forma, tamaño y sabor. Algunas de las más populares son: Ciruela Blanquilla: Es una variedad española que se cultiva principalmente en la sierra norte de Madrid. Tiene un fruto pequeño, redondo y achatado, de piel amarillenta con rubores rojizos. Su pulpa es blanca, firme y dulce. Ciruela Claudia Blanca: Es una variedad francesa que se cultiva en Europa y América. Tiene un fruto mediano, ovalado y alargado, de piel verde claro con manchas moradas. Su pulpa es verde amarillenta, jugosa y ácida. Ciruela Reina Claudia Blanca: Es una variedad francesa que se cultiva en Europa y América. Tiene un fruto grande, redondo y ligeramente achatado, de piel verde claro con manchas rojas. Su pulpa es verde amarillenta, jugosa y muy dulce. Ciruela Mirabelle: Es una variedad francesa que se cultiva en Europa y América. Tiene un fruto pequeño, redondo y liso, de piel amarilla con puntos rojos. Su pulpa es amarilla, jugosa y muy aromática.
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