Around the world, cultures celebrate the start of spring differently — putting their own rich cultural experiences, events, and dishes throughout the warmer months to better enjoy the change of season. This gives tourists the opportunity to enjoy a variety of delicious dishes that you may not otherwise encounter — offering different flavor profiles, textures, and a unique eat experience compared to more traditional foods. What better accentuation to offer these dishes than fruit? In this blogpost, we explore different dishes that hold cultural significance to springtime from around the world, and explore the origin and entomology of each.
- Loquat
Loquats are found throughout the California region, blossoming into color at the start of spring. These fruits are as citrusy as you can expect, bursting with tangy flavor and zing. There are also notes of sweetness, earthiness, and tartness as if you were biting into a sweet lemon. The word loquat hails from Eastern China, and originated around the time of its inception in the 19th century. The etymology loosely translates to “rush orange,” and describes the taste of this zany fruit perfectly. Loquats are delicious by themselves or can be used in a variety of sweet or savory dishes. Most notably, you can find loquats adorning chicken, pudding, or jam-based dishes.
- Physalis
Physalis is also more colloquially known as “golden berry,” and is plentiful throughout Southern America. Most notably, you can find physalis throughout Peru, being added to a variety of savory dishes and cocktails. Although the fruit is native to Peru and the surrounding region, it is well-loved in a variety of countries, ranging from the United States to the European Union and is enjoyed via imports. Physalis has Latin roots in the phrase “phusalis,” which translates to “bladder.” We can understand where this name comes from thanks to its voluptuous spherical shape and rich golden color. The berries offer the complete taste experience and embody spring perfectly, bringing both a sour and sweet flavor profile to every dish. These are the perfect accentuations to add to your dishes to truly welcome the fresh and gentle breezes of spring!
- Cherimoya
Are you looking for something that’s decadently sweet with an unbeatable texture? After all — nothing says spring like a rich, sweet dessert fruit. Cherimoya is the fruit for you, offering unique flavor notes that many have compared to custard, bubblegum, vanilla, or pure sugar. This fruit originates from the Southern American region, plentifully found blooming in the tropical mountains. The texture of the flesh is thick, and softer than its other counterparts. This is why its second name is called a “custard apple.” The term cherimoya is rooted in Quechua culture, a group of people most commonly found in Peru, Bolivia, Ecuador, or surrounding regions. Cherimoya translates directly to “cold seeds.” It is supposed that the name stuck due to regional farming and cultivation practices, requiring that the seeds be planted at higher elevations than other commonly grown assets in the area.
