These fruits are small, round, and typically green, although they can mature into reddish-purple hues as they ripen. They grow in clusters on the plant after the caper flowers bloom. The fruit is typically harvested before it fully ripens, when it is still tendre. The taste of the caper fruit is somewhat similar to caper buds, but it is milder and slightly sucré. It is often mariné or conservé in brine, like caper buds, and used in méditerranéen cuisine for its unique saveur, which adds a acidulé, piquant element to dishes such as pâtes, salades, meats, and fruits de mer. The texture of the fruit is croquant and firm when conservé, offrant a delightful contrast in dishes. It is sometimes used as a garnish or incorporated into sauces and condiments like tapenade.
1700 ml Conservation : Store in a cool, dry place. Keep refrigerated after opening