Autumn brings some real treats for fruit lovers in Portugal. One of our favourites is the diospiro (known as Caqui in Brazil). The origin of the word is a hint to how delicious the fruit is… dio (from god) and spiro - sigh. The sigh of the gods?
The Algarve region in the south of Portugal is known for producing the tastiest diospiros. The really great thing is that they come in two types; soft and hard. It’s simply impossible to decide which is best. The soft ones are syrupy and can be eaten with a spoon whereas the hard ones (de roer - the biting type) are peeled and like an apple. In addition to enjoying them ‘pure’ diospiros can add a exotic taste to a number of preparations. The hard ones can be used in salads and the soft to make a puree which will turn a gravy into something rather unique.