Membrillo

Membrillo is a term used in Spanish-speaking countries to refer to both the quince fruit and a sweet, thick jelly made from the fruit. The jelly, also known as quince paste, is a traditional food in Spain and Latin America, often served with cheese.

Origin and History

The quince tree, from which membrillo is made, is native to the Caucasus region and has been cultivated in the Middle East since ancient times. The fruit was known to the Greeks and Romans, who used it in cooking and medicine. The tradition of making membrillo from quince fruit was brought to Spain by the Arabs during the Moorish occupation of the Iberian Peninsula.

Production

To make membrillo, the quince fruit is peeled and cored, then cooked slowly with sugar until it turns a deep red color. The mixture is then poured into molds and left to cool and set. The result is a firm, sweet paste that can be sliced and served.

Uses

Membrillo is traditionally served with Manchego cheese in Spain, a combination known as queso y membrillo. It is also used as a filling for pastries and cakes, and as a glaze for meats. In Latin America, it is often eaten on its own as a dessert.

Variations

In addition to the traditional membrillo, there are several variations of the jelly made with different fruits. These include guava paste, known as guayabate in Mexico, and pumpkin paste, known as cajeta de calabaza in Argentina.

Health Benefits

Quince, the main ingredient in membrillo, is rich in vitamins and minerals, including vitamin C, potassium, and fiber. It also has antioxidant properties, which can help to protect the body against damage from free radicals.

See Also

• Quince
• Manchego cheese
• Caucasus
• Moorish