Due to the symbiosis with sugar, Spanish quince paste follows an astonishing conversion from the acidity and astringency of the fresh fruit to the exquisite sweetness of the final product.
In the last century it made a similar spectacular conversion economically spoken from a home made fruit paste for domestic use to one of the leading Spanish food products in the international market. Both international chefs and international consumers appreciate the quince paste for its versatility in the combination with other Spanish gourmet products, like Cabrales and Picón-Bejes-Tresviso blue cheeses, Manchego cheese and cured meats and sausages.
From an etymological point of view it is interesting that the Spanish word for jam “mermelada” has its roots in the Spanish term for quince “membrillo”. In Vegajardin you can find not only this delicacy but also the best cheeses and other Spanish gourmet product to combine. Try it for example on a sandwich with our loin and Manchego cheese, simply delicious!