In an ongoing conversation I am having with someone online one of the things he mentions is that he wants to buy some vanilla-flavored tequila on his upcoming visit. Not being familiar with flavored tequilas, I stop at COVI, our local specialty liquor store to see what they have available. There is no vanilla-flavored tequila, but there is tequila almendrado which means it has been flavored with almonds and tequila with membrillo.
What the hell is a membrillo anyway?
A stop at Walmart to check on prices for some Microdyn that another online acquaintance is asking for, I pass the newly refreshed fruit and vegetable aisle and what jumps out at me (figuratively, not literally) but a whole bin full of membrillo. So I buy one.
It’s a hard fruit, like an unripe pear and cutting it open is difficult and yields a hard flesh and stony seeds. I have seen dulce de membrillo here and there so I suppose that this is what it is best suited to; cooking the bejeezuz out of it with lots of sugar. It’s flavor is slightly applish but takes so long to chew that I don’t have a second chunk.
If anyone knows the story behind the membrillo, don’t be afraid to share!
Here are some photos of this strange and decidedly exotic fruit:
