morabba

Morabba, also spelled murabba, is a traditional fruit preserve common in the Indian subcontinent and parts of the Middle East. The name derives from Persian murabba, meaning a preserved fruit or jam. It is made by cooking fruit in a sugar syrup until the fruit becomes tender and the syrup thickens to a glaze. The fruit is typically cut into chunks or kept whole, and spices such as cardamom, cinnamon, or cloves are often added for aroma and flavor.

Common varieties include aam murabba (mango), amla murabba (gooseberry), guava murabba, and pineapple murabba. Mango murabba is especially popular in North India and Pakistan and is often prepared during the mango season for storage over months. Some preparations involve lightly frying the fruit before simmering to help retain shape and texture.

Preparation generally involves washing and preparing the fruit, simmering it in a sugar syrup with water, and cooking until the fruit is translucent and the syrup thickens. The finished product is packed into sterilized jars and stored in a cool, dry place; once opened, murabba is typically refrigerated and used within weeks to months, depending on conditions.

Uses and cultural context: murabba is eaten as a dessert or as a sweet accompaniment with flatbreads, yogurt, or other dishes during meals or festive occasions. It reflects regional cooking traditions and variations in spice combinations and fruit selections across the South Asian and Middle Eastern culinary landscape.