Also known as Tuber Aestivum, it is harvested between May and September.
The summer truffle is the third in the line of succession on the mushroom throne. If the queen mother is the White Truffle, so prized for its scarcity and value, the Black Truffle or Melanosporum is the king on the chessboard. And third place would go, in this simile, to the St. John’s Truffle, Tuber Aestivum, or Summer Truffle. Whatever you prefer to call it.
A simpler cultivation differentiates it from its sister, the Black Truffle, as it does not depend on such specific conditions. The Mediterranean forests located between 200 and 1000 metres above sea level are the place where this delicacy grows, under the shade of the trees.
It is one of the most prized mushrooms in culinary culture and is harvested between May and September, with the most valuable ones being those of July and August, as they are in a perfect state of ripeness.
Its pyramidal shape, between 2 and 10 cm in diameter, differentiates it from its sister Tuber Menalosporum, which tends to be distinguished by its rounded shape. The inside of the summer truffle is lighter and warmer brown, and its flavour intensity is less intense, making it an ideal companion for a multitude of dishes.
Its properties are multiple and very beneficial for health. The summer truffle has rejuvenating effects due to its high antioxidant content, it is good for reducing cholesterol, improving the appearance of the skin and hair; it contains a large amount of vitamin B, calcium and iron, among others.
This local delicacy can be found in season at Valle Trufa Mallorca.