Murabba

Murabba is a traditional fruit preserve popular in South Asia and parts of the Middle East. The word is derived from Persian morabba, meaning preserved fruit. Murabba typically consists of ripe fruit pieces or whole fruits simmered in a sugar syrup until tender and glossy. Lemon juice or citric acid is often added to balance sweetness, and aromatic spices such as cardamom, cinnamon, cloves, or saffron may be included.

Preparation involves peeling and coring the fruit, cutting it into pieces, and cooking it in a sugar syrup made from water and sugar. The mixture is heated until the fruit becomes translucent and the syrup thickens to coat the pieces. After cooling, the murabba is stored in sterilized jars, sometimes with the cooking syrup, for preservation. Proper sealing and refrigeration extend shelf life.

Common varieties include aam murabba (mango) and nashpati murabba (pear). Other fruits used for murabba vary by region and can include apple, guava, quince, grape, or apricot. In some cuisines, regional savory variants also exist, such as alu murabba (potato murabba) in parts of India, though these are less common outside specific local traditions.

Murabba is served as a dessert or accompaniment to breads such as paratha or puri, and can be enjoyed with yogurt or ice cream. It is often prepared for festive occasions and as a pantry staple, valued for its long shelf life when properly canned or refrigerated.