Every month we feature a fruit or vegetable that is in season, along with a fun fact or recipe idea. We are currently working on a project, Citizen’s CAP, highlighting the importance of citizen involvement in agricultural policy to ensure healthy food and protection of our agricultural land. In a way, this is a continuation of a previous project, AgroKatina, through which we have published a report on the local fruit & vegetable supply chain. Find out more on www.foemalta.org/agrokatina, where you can also order a free copy of the pocket guide to seasonal fruit and veggies.

The bambinella is a Maltese cultivar of the Pyrus communis. This bite-size pear, with its reddish hue, is a delightful addition to the selection of fruit harvested locally in the months of July and August. These little ones were so popular that they were being exported to the UK in 2009 where they were being sold at Marks & Spencer in London.

Luckily there are still plenty of Bambinella on the local markets for us to enjoy locally. Try out the recipe below!

Caramelised Bambinella Salad

There are many delicious recipes you can try with bambinella. You can use bambinelli in the same way that you would use pears. I

Ingredients

• 10 bambinelli
• 2 tablespoons of lemon juice
• 100g rucola (or other leafy greens, such as lettuce or baby spinach)
• 1 tablespoon of local honey (or agave)
• 1/2 cup walnuts (or almonds)
• Ġbejna (skip this if you are vegan)
• pinch of salt

Dressing

• 2 tablespoon of local honey (or agave)
• lemon juice/zest
• 2 tablespoons olive oil
• 1 teaspoon mustard

Method

1. Cut each bambinella into roughly 4 pieces, removing the core. Place these in a pan add the honey and lemon juice. Cover with a small amount of water and leave to simmer for 15 minutes or until the bambinelli have softened. Feel free to add any spices that you think would compliment the salad. Once these are done, leave them for a while until they cool.
2. While the bambinelli are simmering, make the dressing for the salad. I generally put all the ingredients in a glass jar, close the jar with a lid, and shake it until the liquids are well mixed.
3. On a heated pan, place the walnuts or almonds, and toss until they start to brown. Once they do, remove from the heat and crush them lightly.
4. Chop up the rucola or leafy greens and toss these with the nuts
5. Top off the salad with the bambinelli, crumbled ġbejniet, drizzle the dressing and add a pinch of salt to taste…delicious! 
   

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   This project has been funded with support from the European Commission. This article reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

   

   This project is co-financed by the Ministry for Social Dialogue, Consumer Affairs, and Civil Liberties.