Marmelada de Santa Luzia
From Wikipedia, the free encyclopedia
| Course | Dessert or snack |
|---|---|
| Place of origin | Brazil |
| Region or state | Cidade Ocidental and Luziânia in Goiás |
| Associated cuisine | Brazilian |
Marmelada de Santa Luzia (Portuguese: [maɣmeˈlada ʤɪ ˈsɐ͂ta luˈzia] ⓘlit. 'Quince Jam from Santa Luzia') is a variety of quince cheese that is traditional to the Brazilian state of Goiás. The confection is produced in the municipalities of Cidade Ocidental and Luziânia primarily by artisans of quilombola descent. In 2022, the confection was recognized as an Immaterial Cultural Heritage of Goiás.
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 Produtores Rurais do Mesquita e Água Quente, APROMAQ), the Mesquita Quilombo Renovation Association (Associação Renovadora do Quilombo Mesquita, AREQUIM), and the Association of Small Rural Producers of Xavier (Associação dos Pequenos Produtores Rurais de Xavier). There are around 30 quince fruit producers and 10 marmelada producers[a] between both organizations. Each marmelada producer has an annual production of 1,000 kilograms (2,200 pounds) on average.[2][1]
The recipe used to make Marmelada de Santa Luzia has been passed down through generations.[3] The quince fruit that is used is a variety of Portuguese quince and is harvested when it ripens in January.[2] The fruit is prepared by removing the hairs on the outside of the fruit with a cloth and removing its seeds. The fruit is then ground into a paste, run through a sieve to remove large solids, and then stirred with a wooden spoon in a copper pan with sugar syrup or sugar until reaching the desired consistency. The confection is then scooped into small wooden boxes that are also produced by the artisans, wherein it can be preserved for up to a year.[3][2] The wood from local Samanea saman or Didymopanax macrocarpus trees is used as it does not influence the taste of the marmelada.[1][4]
In recent years, the artisanal production of Marmelada de Santa Luzia has decreased drastically due to competition with regional companies who industrialize the production of marmelada and import quince fruit from outside the region.[2]
Use
The texture of Marmelada de Santa Luzia is similar to goiabada, but the flavor is not as sweet.[3]
Marmelada de Santa Luzia is typically eaten after meals as a dessert or enjoyed with local cheeses in the manner of Romeu e Julieta.[2] Additionally, it can be eaten with requeijão, avocado, or mixed with milk in smoothies.[3][5] According to one marmelada producer, it can also be eaten immediately after it has been made while it is still warm.[3]