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    CIRUELA CLAUDIA Fruta fresca | deHigosaPeras

CIRUELA CLAUDIA

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La ciruela claudia tiene una piel de color verde claro o amarillento, con manchas moradas o rojas. Su pulpa es verde amarillenta, jugosa y ácida. Su hueso es pequeño y se desprende fácilmente de la carne. La ciruela claudia se puede consumir fresca o seca, tanto como fruta o como ingrediente de postres, mermeladas, compotas y licores. La ciruela claudia es una fruta de verano que se cosecha entre julio y septiembre. La ciruela claudia tiene propiedades nutritivas, antioxidantes, laxantes y depurativas.
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La ciruela claudia es una fruta que proviene del ciruelo europeo, una especie de árbol de la familia de las rosáceas. Su nombre científico es Prunus domestica subsp. domestica y también se le conoce como ciruela verde o ciruela de San Antonio. La ciruela claudia tiene una piel de color verde claro o amarillento, con manchas moradas o rojas. Su pulpa es verde amarillenta, jugosa y ácida. Su hueso es pequeño y se desprende fácilmente de la carne. La ciruela claudia se puede consumir fresca o seca, tanto como fruta o como ingrediente de postres, mermeladas, compotas y licores. La ciruela claudia es una fruta de verano que se cosecha entre julio y septiembre. La ciruela claudia tiene propiedades nutritivas, antioxidantes, laxantes y depurativas. La ciruela claudia es originaria del Cáucaso, Anatolia y Persia y se ha cultivado desde la antigüedad en Europa y América. La ciruela claudia era muy apreciada por los antiguos egipcios, que acostumbraban a cultivarla y secarla como provisión. La ciruela claudia debe su nombre a la reina Claudia de Francia, esposa de Francisco I, que introdujo esta fruta en su país en el siglo XVI. Existen diferentes tipos y variedades de ciruela claudia según su forma, tamaño y sabor. Algunas de las más populares son: Ciruela Claudia Reina Verde: Es una variedad española que se cultiva principalmente en Aragón y Cataluña. Tiene un fruto pequeño, redondo y ligeramente achatado, de piel verde claro con manchas rojas. Su pulpa es verde amarillenta, firme y muy dulce. Ciruela Claudia Reina de Oullins: Es una variedad francesa que se cultiva en Europa y América. Tiene un fruto grande, redondo y liso, de piel verde claro con manchas moradas. Su pulpa es verde amarillenta, jugosa y ácida. Ciruela Claudia Dorée: Es una variedad francesa que se cultiva en Europa y América. Tiene un fruto mediano, ovalado y alargado, de piel amarilla con manchas rojas. Su pulpa es amarilla, jugosa y dulce. Ciruela Claudia 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. La ciruela claudia se puede cultivar fácilmente en casa, en macetas o en el jardín, siempre que tenga suficiente luz y humedad. Se puede sembrar a partir de semillas o por injerto de ramas con raíces. La ciruela claudia crece rápido y se puede cosechar cortando los frutos con cuidado cuando estén maduros. Se conserva mejor en el frigorífico o deshidratado.
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