[AG-EQ] All, and perhaps more, than you wanted to know about the quince: the forgotten fruit

[Tracy Carcione]

Thanks Jewel.  Very interesting.  I have a recipe for a pie with apples and
quince in my pie recipe book, but I really didn't know much about quince at
all until I read this.
Tracy


-----Original Message-----
From: AG-EQ [mailto:ag-eq-bounces at nfbnet.org] On Behalf Of Jewel via AG-EQ
Sent: Monday, October 14, 2019 9:24 PM
To: nzbg; Deslie
Cc: Jewel; deidreandlouise at gmail.com
Subject: [AG-EQ] All, and perhaps more, than you wanted to know about the
quince: the forgotten fruit







Consider the quince: centuries ago, it was the talk of the town, eaten by
kings, queens and 
commoners. Often eaten with wild game, it was just as popular, if not more
so, than its cousins 
apples and pears. With a renewed appreciation for local produce and farmers
markets all over the 
country these days, it seems the time is ripe for a quince revival.

Quince is considered native to the Caucasus region and Western Asia, but has
made its way all over 
the world, winning particularly ardent fans in Spain, France and Portugal
with its jellies and jams. 
In fact, the word "marmalade" originally referred to quince jam, thanks to
the Portuguese word for 
quince, "marmelo."



Once quince came over to the New World, it quickly caught on with colonial
women, who made use of 
its high pectin content by making plenty of preserves. It was not uncommon
for a quince tree or two 
to be planted in the orchards and vegetable gardens of New England colonies.

The quirks of quince

a knobby, yellow-green quince fruit
Don't judge a quince by its outward appearance - it's what's on the inside
that counts. (Photo: Golf 
Bravo [CC by SA 2.5]/Wikimedia Commons)


Today, quince paste is still popular in the Iberian peninsula and
Spanish-speaking countries, with 
dulce de membrillo often served in sandwiches or with Manchego cheese as an
after-dinner dessert. 
The firm, sticky, sweet paste is also a wonderful addition to your cheese or
charcuterie boards. 
Quince also offers a wealth of health benefits: it's high in vitamin C,
zinc, iron, copper, 
potassium and fiber  [ Observation from JB:  perhaps the lustre of the
quince's health benefits is 
tarnished, just the merest smidgeon of a tad, later in this article when
sugar, and mountains of it, 
come into the picture!  end of JB's observation:

Unfortunately, it's tough these days to find quince in a North American
grocery store, or even a 
farmers market, but it's worth asking around! Your best bet might be finding
a neighbor who has a 
shrub in their backyard; the deciduous quince tree is often grown for its
ornamental qualities and 
pretty pale pink blossoms. Though the fruit  was, originally, grown in the
English colonies, 
American farmers took it westward to cultivate in Texas and California, but
there's still not a 
nationwide commercial quince industry.

Perhaps the most important thing to know about quince is that you can't eat
it raw; unless, of 
course, you like your fruit hard, woody and astringent. You'll know a quince
is ripe once it's fully 
yellow and its intoxicating fragrance is already in the air.

a rosy red quince tarte tatin with pistachios
Perhaps the best part about cooking with quince is the magical
transformation of its color and 
flavor. (Photo: rontav/Shutterstock)


Because there's so much pectin in the fruit, you'll need to roll up your
sleeves and give it some 
tough love and affection. A sharp paring knife and careful carving skills
are essential; the 
quince's tough skin doesn't always peel away easily. Despite that chore,
you'll want to always 
remove the peel and core before cooking, and then you can roast, stew,
puree, jelly, poach, bake or 
grill them to your heart's content.

If you want to keep it simple, poaching or stewing it in a sugary liquid is
best. It's also a 
two-for-one, as you'll get tender fruit for baking and a syrup that you'll
want to drizzle on just 
about everything including oatmeal.

Don't be shy with the sugar, as quince is pretty bitter. Then put your own
twist on flavors while 
you stew it - fresh ginger, vanilla beans, rosemary, lemon peels or cinnamon
sticks are all welcome 
additions.

Another delightful surprise about quince? The longer you cook it, the
prettier it becomes. That 
gnarled, knobby, homely little fruit will transform into a brilliant
salmon-pink with the help of 
some heat and steam. Quince is also a lovely fruit to leave out on a sunny
windowsill, as it slowly 
releases an intoxicating scent reminiscent of vanilla and apples. Whether
you're baking a quince 
tarte tatin, a jam for your cheese plate, or a savory Moroccan tagine, the
quirks of the quince will 
all be worthwhile once you've had your first bite.
end of article but, yet, another observation from yours truly.  My sister
brought me in a couple 
that she had picked from a roadside wildling quince tree.  I was not sure of
how to deal with them, 
so I put them out in the feed bin for the sheep.  They didn' stay there for
long!!!


 


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