About Canary Islands, Fuerteventura

Fuerteventura, second largest of the Canary Islands, just off the African coast falls under the political domain of Spain – and is the perfect place for surfing and vacationing. Fuerteventura has to its honor the claim of being a biosphere reserve, being titled thus by the UNESCO in 2009, and the title does justice to the breathtaking beaches and waters that await the eager tourists there. Fuerteventura is a home to all kinds of surfers. Surfers are seen surfing all round the year. The north coast offers the steadiest surf that can satisfy almost every type of surfer be it a beginner or an adventurer.

A volcanic eruption that dates back to some 20 million years set the stage for the surfacing of Fuerteventura, thus making it the oldest of the Canary Islands. But – worry not – for the last recorded volcanic activity on the island occurred between some 4000 to 5000 years ago. Volcanic activity aside, there have been other things going on on the island ever since: such as surfing, boating, fishing, vacationing, and a booming bout of tourism. The typical xerophytic vegetation of the island has little impact on its sandy beaches and sapphire waters that will have few equals in the world. The fauna, too, is notable in its variety of vultures, wild cats and dogs, butterflies and moths, geckos, and a mirage of migratory birds that the island is host to.

Adorned in the South with its crystal clear beaches, fine sand dunes in the North, and lastly (yet not the least) sturdy winds in the West make it almost too perfect a location for windsurfing. Add to this, in the North-East a small fishing village called Cotillo, and its rural grandiloquence far outdoes its size. There are spots, too, for those who love snorkeling in the Northern beaches, which are far and few, and called “lakes” by the locals – yet no less beautiful than the rest of the island. The entire island is, in short, a paradise for vacationers and for windsurfers.

The food is simple and basic, correlating with the conditions of the island, and exquisite at the same time, again correlating with the island. A hot pepper sauce known as the mojo is served with either the pappas arrugadas – a dish made from potatoes – or with the puchero canario – a sort of meat stew – in addition to many dishes prepared with mainly seafood that includes mussels, fish, limpets, etc is all the rage on the island. Seafood comes practically handy – and very, very tasty – when one tries the sancocho, a stew made from fish caught off the coast. It is to be found that over at Fuerteventura, the people simply love goat. Yes, they use beef and pork now and then yet it is the goat that they absolutely love: mutton is the classic non-oceanic meat, goat milk is fairly used, and the majorero cheese is made from goat’s milk and is simply tantalizing to the palate – having won quite a number of awards to its praise.

The local cuisine merely adds as a cherry to the cake for vacationers, the cake including an exotic coastline, azure waters, and a range of water sports including surfing, windsurfing, kitesurfing, sailing, fishing, swimming, diving and snorkeling.