In Season- Membrillo (Quince)

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The quince is not native to Mexico, nor is it widely cultivated here. Its native origin is in Central to Southwest Asia: Turkey, Iran and into Morocco where it is a popular ingredient in tajines. From there, it would have entered Spain, which is likely how its seed was transported to Mexico.  It grows on woody hillsides and orchards, so wherever you might find an apple tree there might also be a quince growing wild. The fruit comes into season in mid-late August into October, and here in Mexico it’s more likely you will find it through the local vendors who bring in produce from small orchards or the countryside, rather than from the larger vendors who bring in cultivated fruits and vegetables.

Generally, the fresh fruit is not eaten. The pulp is hard, somewhat woody. Its tartness mellows with cooking and floral aroma is released. Canning in syrup is a popular way to prepare and preserve it as well as jams, jellies, candies and liqueurs. It’s a nice addition to apple or pear compotes with its rosy-pink colour and firm texture. Having a high pectin content helps in gelling.

In Mexico, as well as other parts of South and Central America the membrillo is cooked, using plenty of sugar, into a pin block of firm jelly, called ate (AH-tay), or a darkish pink paste known as dulce de membrillo. The pectin level in the fruit along with the sugar, ensure that it holds up firmly. It’s delicious served with cheese, especially nutty Manchego, or soft curds spread on toasted bread or crackers and is classic Spanish tapas… A handful of almonds along with this, and a glass of sherry, or Jeréz, of course in Mexico, is exactly how I want to spend the rest of my evening…

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