History of Greek Food

Quince in honey


“ And Melomeli, which also is called Cydonomeli (quince honey) is made as follows. The quinces with their seeds removed, are put into good store of honey, so that they are covered. This becomes good after a year, being like mulsum (honey wine). […] (Dioscorides, De materia medica)” 29.

And this is what the pieces of quince look like after being stored for one year in honey.

They have a firm and crispy texture and  a warm, rich sweet flavor with an aftertaste that turns to cinnamon. Of course, they pair perfectly with cheese and nuts.

The next step is to mix the honey with water. Hydromelon will be ready to drink after keeping it in the sun for 40 days.



You may also like: Nothing about difficult about Hydromeli (except that you have to wait more than a year to taste it)

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