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Quince
The quince is truly not a fruit I recommend you eat fresh off the tree like an apple or a pear, because
it has a dry, almost cottony flesh combined with a tart almost astringent taste. However, when cooked, a
quince yields a wonderful smell and delightfully mellow flavor. It is excellent for canning and great in
jams and marmalades.
If you are interested in trying quince you'll need to go to a farmer's market or specialty grocery store
to find it. Domestically grown quince is primarily from California. Worldwide, quince is also grown in
France, Greece, Argentina, New Zealand, and Iran.
Selection & Storage
Choose fruit that is as large as possible because it is the most economical and easiest to handle.
Quince may be pale green like a Granny Smith apple or yellow like a Golden Delicious. Generally, earlier
fruit is greener and later fruit is more golden, but both are ready to cook. Quince will start to
deteriorate after a week if you store it on the counter. It is recommended to store quince in the
refrigerator, as you would apples, but wrap them well to avoid bruising. Under refrigeration, quinces
will last about as long as apples.
Preparation
The smaller perfumed quinces tend to have fuzz on the skin that easily rubs of when washing the fruit.
Quince can be peeled and cored like apples and pears. However, it is best to first halve the quince
lengthwise, then scoop out the seeds with a spoon or a melon baller because the seed sack in the quince
is much larger and rounder than an apple or pear's seed core.
Cooking will improve the taste of quince. Poach them in syrup with aromatics like cardamon and cinnamon,
or with lemon and orange peel, and orange liqueur and pear or apple brandy. Add dried prunes and
apricots for satisfying compotes, or try them baked as you would apples, although quince pie is an
acquired taste. In cobblers, pies, and other desserts, I suggest mixing apples, pears or cranberries to
complement the quince and improve flavor. Try them alone to make excellent jam or marmalade.
Varieties
There are many varieties of quinces but only two of note.
Perfumed Quince has an oval shape with tapered ends. The skin is smooth, yellow in color with a white
flesh.
Pineapple Quince looks somewhat like a knobby pear. The skin will turn yellow when ripe. The fruit's
flesh has a white color with faint flavor of pineapple.
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