Quince

Posted in Fruit and Nuts Tell-a-Friend
Quince 

The quince is a round or pear-shaped, lumpy fruit with yellow skin, sometimes covered with fuzz, that must be cooked before eating. The quince, one of the earliest-known fruits has been cultivated for thousands of years and still has largely retained the character of a wild fruit.

Other Names
Golden apple, marmelo (Portugal).
The fruit's unique fragrance, hinting of pineapple, guava, and pear, can easily perfume a room. Quinces weigh 250g to 500g, are asymmetrical and bright yellow, and look like short-necked pears. A characteristic feltlike coating wipes off easily, revealing thin waxy skin that emanates a sweet, fresh fragrance when rubbed. The hard, dry flesh of the quince turns light pink to rose red and softer and sweeter once cooked with sugar.
Quince preserves are the ancestors of both jam and marmalade. Quince is used for baking and preserves because of its subtle flavour and high level of pectin.
Varieties
 
The most common variety is the pineapple quince which resembles a large, smooth, knobbly pear with golden yellow skin, white flesh, and a pineapple aroma.
 
The perfumed quince is oval with tapered ends, smooth yellow skin, and white flesh
 
The champion quince is a very fuzzy, pear-shaped, delicately flavoured late-season quince.
 
The rare Portugal quince is giant, bulbous, and football-shaped with a deep, rich flavour.
Purchase
Choose quinces that are large and firm. Although quinces bruise easily, marks on the skin do not affect quality. Once ripe, the fruit will turn from green to yellow but will still be firm. Steer clear of soft, shriveled, or overly bruised fruit.
Storage
Quinces may be stored at room temperature, but will deteriorate after 1 week. Refrigerate quinces for several weeks, wrapped well in paper towels to avoid bruising.
Preparation

NOTE: Quince must be cooked before eating, either by baking, poaching, roasting, sautéing, or stewing.

  1. Lightly wash the fruit. Smaller perfumed quinces tend to have fuzz on the skin that rubs off when washed.

  2. Peel using a vegetable peeler or knife.

  3. To core, first halve lengthwise, then scoop out the large seed cavity using a melon baller.

  4. Place peeled quince in water with lemon juice until ready to cook.

Serving Suggestions
  • Poach peeled quince in flavoured simple syrup.

  • Use quince in jam or marmalade

  • Add quince to meat stew.

  • Roast quince with poultry.

  • Add quince to apple pie to add fragrant, spicy flavour and extra body (because of the pectin).

Flavour Affinities

Category: Fruit

Sub-Category: Pome Fruit

Total Views: 1197

Word Count: 879

Comment on Twitter

More Articles in "Fruit and Nuts"

Apples
Posted 10.12.2013 in Fruit and Nuts
Apples
Apples are the most widely cultivated tree fruit of temparate regions, with over 7,000 varieties, ranging in hue from green to yellow to red. The flesh…
View Details »
Braeburn Apple
Posted 10.12.2013 in Fruit and Nuts
Braeburn Apple
Braeburn apples have a high impact flavour, it’s an excellent combination of all the best qualities an apple can have. The crisp, aromatic Braeburn…
View Details »
Nectarines
Posted 11.12.2013 in Fruit and Nuts
Nectarines
Nectarines have a smooth, fuzz-free skin, coloured yellow and red, either freestone or clingstone according to the ease with which the furrowed central…
View Details »
Apricots
Posted 11.12.2013 in Fruit and Nuts
Apricots
Apricots are a round, fragrant temparate fruit of the rose family, with thin, velvetly skin ranging from pale yellow to deep orange, with soft luscious…
View Details »
Guavas
Posted 25.08.2015 in Fruit and Nuts
Guavas
Guavas are generally the size of a fist and may be round or pear shaped, with rough or smooth greenish white, yellow, or red skin. The seed-filled…
View Details »

All Articles in "Fruit and Nuts"