What kinds of fruits or nuts are commonly added to greixonera in various parts of Mallorca?

Greixonera is a traditional Mallorcan dessert, often described as a rustic bread and egg pudding with a rich, comforting flavor profile. It has deep roots in the island’s culinary heritage and is typically made from leftover bread soaked in a custard mixture of eggs, milk, and sugar. When it comes to enhancing the dish with fruits or nuts, regional and family variations introduce gentle nuances that highlight the diversity of Mallorca’s local produce.

In many parts of Mallorca, almonds are a popular addition, reflecting the island's long history of almond cultivation. They are usually blanched and chopped or ground, then incorporated into the batter or sprinkled on top before baking. The almonds add a delightful crunch and a mild, nutty sweetness that complements the soft texture of the pudding. Sometimes, walnuts are used instead, lending a slightly earthier flavor, which gives the dish a more complex and robust character.

In addition to nuts, dried fruits are commonly added to provide bursts of intense flavor and a chewy texture contrast. Raisins are perhaps the most traditional choice, often soaked in a little local sweet liqueur or wine, such as mistela, to plump them up and infuse the pudding with subtle fruity notes. Other dried fruits like figs or apricots may also be found in some recipes, introducing a rich sweetness that balances the eggy custard. Fresh citrus zest, particularly lemon or orange, is occasionally added to brighten the taste, further enhancing the dessert’s aromatic profile.

Overall, the choice of fruits and nuts in greixonera reflects Mallorca’s agricultural bounty and local tastes, with almonds and raisins being the most consistently favored additions. These ingredients not only enrich the texture but also ensure that the dish carries a distinctively Mallorcan character, making it a comforting souvenir on any culinary journey through the island.