These salt-cured lemons become intensely fragrant, softly textured, and deeply savory-sour over time. The peel turns tender and aromatic, adding a bright, complex punch to Moroccan dishes in a way fresh lemon cannot.

Membrillo is a firm, jewel-toned quince paste with a floral aroma, gentle tartness, and deep honeyed sweetness. This quick home version sets into a smooth, sliceable preserve that is elegant on a snack board and just as good spread on toast or crackers.

Pate de Coing is a smooth, jewel-toned quince paste with a concentrated fruity flavor and gentle citrus brightness. Firm enough to slice yet tender on the palate, it is a classic sweet accompaniment for a cheese board.