More than 2000 years the Nisperos where brought back to the Iberian Peninsula from China by the sailors, through the port of Sagunto in Valencia. From here the nispero was introduced into the region of Levante and the southeast of Spain, where it soon became clear that the coastal region of the Mediterranean was an excellent habitat for the plant.
Spring is the nispero season, and in selecting them, we have to bear in mind the following factors: a uniform color of the skin (bright orange or yellowish), a healthy overall look and while exerting a slight pressure with the fingers, they should certainly not feel too soft. The flesh of the nispero has to be nicely coloured and should feel firm, when this is not the case, it’s a sign that the nisperos are not ripe and therefore it is certainly not advisable to eat them.
If however we buy immature nisperos, there is a simple trick to ripen them quickly. Wrap the nisperos in aluminum foil and place them in the freezer for an hour, by the next day they will be perfectly ripe and ready to eat!
In general, the vitamin content of the níspero is rather on the low side, with a modest amount of vitamin A. However, the nispero contains lots of minerals such as magnesium, calcium and especially lots of potassium. They are rich in fiber, with a lot of pectin. They are a very tasty piece of fruit and also in the kitchen you will be amazed by the nispero, ideal for the preparation of jams and sauces, or as a side dish for certain meats.
During our trip to the Valley of Guadalest http://www.localtours.es/excursion/?id=19&idi=en on Monday afternoons we drive past fields full of nispero trees. Also on Tuesdays you can discover the nisperos, when we make our wonderful tour of the Marina Alta. The Costa Blanca tour http://www.localtours.es/excursion/?id=7&idi=en is the perfect way to get to know the most beautiful spots of the green North of the area.