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Marmalade (from the Portuguese marmelada) [1] is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange . It is also made from lemons , limes , grapefruits , mandarins , sweet oranges , bergamots , and other citrus fruits , or a combination.
The English word "marmalade" comes from the Portuguese word marmelada, meaning "quince preparation" (and used to describe quince cheese or quince jam; "marmelo" = "quince"). [4] Nowadays (in English), "A marmalade is a jellied fruit product which holds suspended within it all or part of the fruit pulp and the sliced peel.
The term "marmalade", originally meaning a quince jam, derives from marmelo, the Portuguese word for this fruit. [ 32 ] [ 33 ] [ 34 ] Quince cheese or quince jelly originated from the Iberian peninsula and is a firm, sticky, sweet reddish hard paste made by slowly cooking down the quince fruit with sugar. [ 35 ]
Take one sniff of a ripe quince and you’ll never forget the aroma: bright and floral, like a tropical vanilla bean with notes of guava, jasmine, and pear.
The fruit is eaten raw or made into milkshakes, smoothies, ice cream, and fruit bars. It can be used to produce marmalade and jelly. [20] It can also be fried like bacon. [citation needed] Some beauty products use oil pressed from the seed, [21] otherwise known as sapayul oil. [22]
This is an accepted version of this page This is the latest accepted revision, reviewed on 24 February 2025. Preparations of fruits, sugar, and sometimes acid "Apple jam", "Blackberry jam", and "Raspberry jam" redirect here. For the George Harrison record, see Apple Jam. For the Jason Becker album, see The Blackberry Jams. For The Western Australian tree, see Acacia acuminata. Fruit preserves ...
Quince fruit, such as used in Marmelada de Santa Luzia, on a tree. The Marmelada de Santa Luzia is made artisanally by marmelada producers at their farms and homes. There are at least three producer associations in the regions of Cidade Ocidental and Luziânia that produce Marmelada de Santa Luzia: the Association of Small Rural Producers of Mesquita and Água Quente (Associação dos Pequenos ...
The entire fruit minus the stems and seeds can be used. It is hand processed and pureed or juiced and used in various products such as calamondin cake, coulis, marmalade, and jam. The peels can be dehydrated and used as a gourmet flavoring with salt and sugar. The fruit was popular with Florida cooks in cake form from the 1920s to the 1950s.