Seasons/Availability
Quince varieties make their usual seasonal debut in the fall but are known to make sporadic appearances throughout the year.
Current Facts
At one time quince was considered a staple in kitchens around the world including the United States. This aromatic fruit has now been demoted to a specialty item. Possibly it's because there seems to be a decreased interest in preserving and canning these days, unfortunately quince's renowned forte. Although North American interest in quince has diminished, it remains popular in many Latin American countries.
Description/Taste
A fruit of many appearances, quince may resemble a Comice pear or a Delicious apple, be golden to yellow or sport reddish flecks. Most often it looks like a large lumpy yellow pear. Its skin may be covered with a woolly down or be smooth. A characteristic common to all, however, is a penetrating fragrance. Seriously aromatic, each variety gives off a little different musky-wild tropical-like perfume. Astringent and sour, the flesh cannot be eaten raw and requires cooking to be edible. Developing a delicious rich flavor when slowly cooked, quince turns a lovely pale apricot color to a gorgeous carnelian hue.
Nutritional Value
Rich in fiber, quince provides a moderate amount of vitamin C and potassium. Four ounces of raw fruit contains about 65 calories. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
Loaded with pectin, quince makes the very best jam, jelly, conserves, fruit leather and candy. Its lovely color when cooked creates an eye-catching aesthetic presentation to sweet and savory dishes. Release its unusual flavor by poaching, braising, baking and stewing. Possessing a sturdy melting texture, quince can endure long cooking. Core; stuff with spiced lentils. Perk up apple pie with its unique flavor and charming pink color. Stew as an easy dessert. Drizzle with sweet cream. Apple and pear dishes love its compatible company. Enhance pies and puddings. Fill tarts with its tasty goodness. Serve pureed quince for a breakfast treat. To store, keep at room temperature up to one week. Enjoy its abundant fragrance. For longer storage, wrap fruit individually in a double layer of plastic; refrigerate. Place it where it won't be bruised.
Ethnic/Cultural Info
This fruit plays a worldwide confectionary role in Moroccan, Persian, Romanian and Balkan cuisine. Adding quince to meaty stews, the fruit is often a customary accompaniment to roasts. Referred to as "melimelum" by the Romans, this Greek name means "honey apple" because the fruit was preserved in honey for jam. The Portuguese called it "marmelo", a corruption of the word melimelum and enjoy their "marmelado", a favored quince confection. The Greek name "cydonia" became "cotogna" in Italian and "coing" in French. Chaucer wrote of "coines", a word that later became "quince". The British love its bold taste in tarts and pies. Of all its fans, however, Turkey favors quince the most.
Geography/History
Believed to be native to Iran, its botanical name, Cydonia oblonga, is derived from an area of Crete. Quince cultivation spread to South East Europe and to the Levant even before the apple took root. Around 1000 B.C., researchers say Palestine was familiar with quince and the "apples" mentioned in the Song of Solomon were possibly quinces. The gorgeous small twisted quince tree bears fruit of several forms varying in size, color and shape. Oriental art especially favors its beautiful blossom. Growing in North America, quince trees love life in Greece, New Zealand, Argentina and France. In the early part of the twentieth century, there was actually a quince canning industry in the United States.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
