n. pl. mem·bril·los
A firm paste made from quinces and sugar, used in Spanish cuisine and often served with manchego cheese.
[Spanish, quince, from Latin melimēla, (a variety of) sweet apples (perhaps influenced by Spanish mimbre, willow), from Greek melimēlon, apple ripening in summer, apple grafted on quince (meli, honey; see melit- in the Appendix of Indo-European roots + mēlon, apple).]
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