What is Mamelo?
Mamelo is the common name for quince (Cydonia oblonga), a deciduous tree belonging to the Rosaceae family, which also includes apples and pears. This fruit originates from the Trans-Caucasus region, where wild varieties still thrive.
The fruit is pear-shaped or apple-shaped, turning golden-yellow when ripe. Its skin is fuzzy, and it has a strong aroma. Unlike many common fruits, raw quince flesh is hard and astringent, making it inedible without cooking. The tree is small to medium-sized, growing 10 to 20 feet tall, and features pale pink to white blossoms in late spring.
Growing Mamelo Trees
Quince trees thrive in full sunlight, requiring at least six hours of direct sun daily for fruit production. They prefer well-draining, fertile soil with a pH level between 6.0 and 7.0. Amending the soil with organic matter improves fertility and drainage.
Planting bare-root quince trees is during spring or fall while they are dormant. When planting, dig a hole that is slightly wider and deeper than the root system, ensuring adequate space for root spread. Position the tree at the same depth it grew in its nursery container, and for grafted trees, ensure the graft line remains 2 to 3 inches above soil level. After planting, water the tree deeply to help the soil settle around the roots.
Young quince trees require regular watering to establish a strong root system, benefiting from about an inch of water per week, especially during dry periods. Once established, they become more drought-tolerant, but consistent moisture supports better fruit yield. Fertilization can be done in early spring with a balanced, slow-release fertilizer or organic options like compost. Pruning, ideally in late winter or early spring while the tree is dormant, involves removing dead or diseased branches and maintaining an open canopy for air circulation and light penetration. Quince fruit is typically ready for harvest in late autumn, before the first frost, when the green-yellow skin turns a full golden yellow and the fruit becomes highly aromatic.
Utilizing Mamelo Fruit
The cooking process transforms quince’s tough flesh into a tender, luscious texture, often turning its pale interior a beautiful pink or amber hue. This transformation also unlocks a unique floral, citrus, and apple-like flavor profile.
Quince is widely celebrated for its high pectin content, making it an excellent choice for jams, jellies, and preserves. The Portuguese term “marmelada,” from which “marmalade” derives, traditionally refers to a quince paste. Popular preparations include cooking it into firm pastes like membrillo, poaching it in syrup, or incorporating it into pies, tarts, and roasted dishes, often paired with meats. Beyond culinary applications, quince has been traditionally recognized for properties that may support digestive health and offer antioxidant benefits.