Jams & Preserves
Dulce de Cayote
Argentina
A sweet, firm paste of cayote (a gourd) from the Argentine northwest, served with cheese or as a pastry filling. A regional specialty, similar to dulce de membrillo.
Original eatfuls sticker artwork
What it is
A closer look at Dulce de Cayote.
A sweet, firm paste of cayote (a gourd) from the Argentine northwest, served with cheese or as a pastry filling. A regional specialty, similar to dulce de membrillo.
What to look for
Know it when you find it.
Firm, translucent, golden-green sweet paste of cayote, served with fresh cheese or in pastries.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Dulce de Cayote.
Argentina
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
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Guatemala
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Turkey
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Turkmenistan
Bekmes
Grape or melon juice is reduced slowly into a thick Turkmen syrup used as a spread or sweetener.
Jersey
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Lé Nièr Beurre
Dark spicy apple preserve made by cooking apples in reduced cider for 24-30 hours with sugar, lemons, liquorice, and allspice; a traditional community cooking event (séthées dé nièr beurre); spread on bread, used in fudge and cooking; the iconic preserve of Jersey.
Cape Town, South Africa
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Cape Malay chutney of dried apricots cooked down with chilli, onion, vinegar and brown sugar - sweet, sharp and fiery, the ancestor of commercial South African chutneys.
Santander, Colombia
Bocadillo Veleño
Guava paste cooked down from pulp and sugar until firm and sliceable — the PDO'd specialty of Vélez, Santander, and the same sweet Colombians call dulce de guayaba. Eaten in strips with fresh white cheese (bocadillo con queso, the "matrimonio"), in pastries, or straight from the leaf wrapper.