A Mix of Influences

The amalgam of cultures that came together in Brazil adapted Old World culinary techniques to the myriad Brazilian fruits that previously had only been eaten fresh, in season. With European techniques of preservation, fruits could be dried, candied, preserved into jam, or turned into pastes and bars. Guava, which grows abundantly in Brazil, is a prime example. Fragrant and delicious, it easily took the place of quince in traditional Portuguese membrillo. The guava paste goiabada was wrapped in banana leaves and packed in cans and wooden boxes. Today, goiabada is often eaten with cheese much as the Spanish eat membrillo. This combination, dubbed “Romeo and Juliet,” is considered Brazil’s national dessert.