Uvada / Arroubo — grape-must and fruit preserve
This reproduction follows DGADR's published 1:1 ratio for the must-and-fruit preserve its record calls Arroubo or Uvada. It uses one kilogram of each component solely as a transparent home scale. Torres Vedras ethnographic research distinguishes this preserve, uvada, from plain arrobe—the reduced must before fruit is added.
- Yields
- about 1-1.3 kg, depending on reduction
- Prep
- 25 min
- Cook
- 2-4 hrs, depending on the fruit and pan
Ingredients
- 1 kg Fresh or pasteurised grape must, without additives
- 1 kg Prepared seasonal fruit — apple, pear, peach, melon or a mixture
Method
Wash the fruit. Peel only when the skin is tough or unpleasant, remove stones, cores and damaged parts, and weigh 1 kg of prepared flesh. Cut it into coarse pieces.
Pour the must into a wide, heavy, non-reactive pan. Add the fruit and slowly bring to the boil, stirring to distribute the heat.
Lower to a gentle simmer and cook uncovered. Stir regularly, scraping the base and corners; as it thickens, stir almost continuously to prevent sticking and spitting.
Break up the pieces with the spoon as they soften. To preserve the traditional texture, keep the mixture slightly grainy rather than blending it completely smooth.
Continue reducing to a very thick paste. It is ready when the spoon leaves a distinct trail across the base of the pan and the mixture is slow to close over it.
Spoon into clean, heatproof containers. Cool only as long as necessary, cover and refrigerate. For longer storage, freeze in small portions.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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