Main Floral Source: Marmeleiro-do-Mato (Croton sonderianus)
This honey might be crystallized
Color: Straw-like, yellow gold
Aroma: Floral, slightly fruity
Taste: Citrus fruity, tangerine jam, waxy
Primary Taste: Sweet
Texture: Velvety, thick consistency
Finish: Medium finish with a waxy undercurrent
Harvest season: Beginning/middle of rain season January, February
Marmeleiro is one of the most common honeys in northeast Brazil. We like eating it on Oatmeal, Croissants, and Toasts. We also really enjoy Marmeleiro with Grapefruits or Watermelons. For cheese, we recommend Ricotta and Cottage. It also pairs nicely with Brie.
Our Marmeleiro Honey comes from interior northeastern Brazil, a region mainly covered by the Caatinga, which is an ecoregion characterized by desert vegetation. It covers 10% of brazil’s surface, an area 20% bigger than Texas. The Caatinga is a very dry place in Brazil, with frequent droughts that can last up to 7 months. There are only two distinguishable seasons. These are the winter when it is hot and dry, and the summer when it is very hot and little rain can be seen from January to April. After the first rains in the caatinga, the Marmeleiro plants are the first to bloom. Their small, white flower is very fragrant. Many insects like wasps, moths, flies and, mainly, native bees visit their flowers to collect pollen and nectar. The nectar of the Marmeleiro flowers is responsible for the production of honey with a very appreciated taste and with a high commercial value for the beekeepers of the northeast, being one of the primary sources of the nectar of the caatinga. These characteristics favor the use of this species in places where native stingless bees are bred and kept. Due to its high capacity for regrowth and its rapid growth, the quince tree is a potential species for the restoration of degraded areas.