The perelló is a variety of apple native to the mountains of the province of Alicante, usually grown at an altitude of over 700 meters, where the cold climate favors its development. In the Marina Alta region, you can discover this delicious fruit in enclaves with great rural charm such as Vall d’Ebo, Vall d’Alcalà or Castell de Castells.
The native variety of the Marina Alta region is known by the curious name of “cul de ciri”. Its ripening process is as special as its flavor: it is harvested when it is still green on the tree and left to ripen carefully wrapped in cloth for a month. When it has reached its characteristic brownish color, the perelló is at its optimum point for consumption. Its skin is hard, so it is recommended to peel it before enjoying it. The result? A sweeter fruit than the traditional apple, which surprises with its natural flavor and texture.
In local cuisine, the perelló is mostly enjoyed fresh and natural, either as a single piece or in fruit salads. But its versatility goes far beyond that: it is ideal for preparing
