What role do fruits like carob play in traditional Mallorcan cuisine?

Carob, known as "algarrobo" in Spanish, plays a significant role in traditional Mallorcan cuisine, particularly due to its versatility and nutritional benefits. While not as commonly used as other local fruits, carob has been a staple in the Mediterranean diet for centuries. The pods of the carob tree are often harvested to produce a flour that can be used in various traditional recipes, such as cakes, cookies, and even as a chocolate substitute due to its naturally sweet flavor and cocoa-like color.

In addition to sweets, carob is sometimes used in savory dishes, contributing a unique taste that complements the island's diverse culinary palette. The fruit is also valued for its high fiber content and is used in health foods, appealing to a growing interest in nutritious ingredients. Furthermore, carob's resilience to drought makes it an ideal crop for Mallorca's climate, allowing it to thrive even in less fertile areas. Overall, the inclusion of carob in Mallorcan cuisine reflects the island's agricultural heritage and the resourcefulness of its local cooking traditions.