Cajeta de Membrillo. Step 2: slice the fruit.

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Use a potato peeler to remove the thin skin from most of the fruit. Aim the peel to a clean surface and save it.

Squeeze a limón or lemon over the fruit to keep it from discoloring. Save that lime!
Slice the fruit from ombligo to stem end. The cooked fruit cuts easily until you hit the seed core and stem parts. Don't worry about a few bruises on the fruit. Bruised parts don't affect the taste at all, and you're gonna cook it all to a pulp anyhow.