Medium to large in size the Alemow can be recognized by its protruding mammilla or its knob-like and bumpy exterior. Its shape is round to ovate.
Miyamairakusa are tender and crisp wild edible plants whose leaves, stems and roots are all edible. Leaves are heart-shaped, toothed and hairy; stems are crisp and fibrous. The leaves and stems are covered in tiny stinging and non-stinging hairs
Inventory, 18 lbs : 0
This item was last sold on : 03/23/14
Pineapple Quince makes sporadic appearances throughout the year. Quince varieties become available in the fall months. Chilean Quince often make there appearance in March.
Offering a slight pineapple taste, pineapple quince is an attractive fruit that ripens to a lovely golden yellow when ready to enjoy. Because this fruit's flesh is hard and quite tart, it requires cooking to be palatable.
Rich in fiber, pineapple 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.
Too hard, too astringent and too sour to eat raw, pineapple quince requires cooking to be edible. Packed with pectin, it's perfect for making marmalade, jam and jelly. Poach, braise, bake or stew. Peel and roast. This fruit's sturdy melting texture endures long cooking. Apple and pear dishes love its compatible and tasty company. Fill tarts. Aromatic pineapple quince deliciously enhances the flavor of apple pie. Its cooked lovely pinkish color creates an eye-catching aesthetic presentation in sweet and savory dishes. To make quince sauce, peel as many quinces as desired; slice; remove the seeds. Cook in a small amount of water with sweetener of choice until a pulpy consistency similar to applesauce. Mash or puree in a blender or food processor. Pineapple quince also makes a very tasty wine. A perfect substitute for apples in most recipes. 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. Put quince where it won't be bruised. Note: Store away from apples and pears as quince's intense fragrance can permeate other fruits.
Moroccan, Persian, Romanian and Balkan cuisines especially favor this fruit. Of all its fans, however, Turkey prizes quince the most. Moroccan cuisine favors quince as an ingredient in tasty tagines which combines meats and dried fruits sometimes flavored with cloves and cinnamon. Tagine, sometimes spelled tajine, is a slow-cooked stew and named after the special pot in which it is cooked. Yum!
Native to Asia in the Caucasus region and of the species Cydonia oblonga, this fruit is the only member of the genus Cydonia. Growing on a small to medium size twisted ornamental tree, quince produces attractive dark green leaves with a characteristic whitish underside and a very big white to pink five-petal spring flower. Quinces flourish in central and southern areas where summers are hot enough for the fruit to fully ripen.
Recipes that include Pineapple Quince. One is easiest, three is harder.
|Chocolate and Zucchini||Vanilla Poached Quince|