Membrillos

Membrillos refers to the quince fruit and, in many Spanish-speaking regions, to the quince paste made from it. In English, membrillo commonly denotes the quince itself, the fruit of the tree Cydonia oblonga, a small to medium-sized deciduous plant in the rose family.

The quince tree produces aromatic, pear- or apple-shaped fruit that ripens to a yellow color. Raw quince flesh is very hard and astringent, with a pronounced perfume, making it largely unsuitable for fresh eating. Most quince products are cooked, which softens the flesh and concentrates its fragrant aroma.

Cultivation and distribution: Quince is believed to have originated in the Caucasus and western Asia and has long been cultivated around the Mediterranean. It prefers temperate climates, sunny locations, and well-drained soil. Trees typically reach a modest height and require winter chilling; flowering occurs in spring and fruit matures in autumn. Harvest usually takes place when the fruit has developed full color and fragrance.

Culinary uses: The most famous preparation is membrillo, a thick, sweet paste made by simmering quince with sugar until it thickens and sets. Membrillo is traditionally paired with cheese, particularly manchego, and is also used in jams, jellies, pastries, and desserts. Quince is high in pectin, which helps gelling in preserves and pastries.

Nutritional notes: Quince is a source of dietary fiber and vitamin C and is relatively low in calories when prepared as a paste or preserved product. The seeds contain trace cyanogenic compounds and are typically not consumed.