Quince
The quince tree is
thought to originate from Iran and only grows in warm climates.
Quince was considered a symbol of love, fertility and was a
ritual offering at weddings. The Romans appreciated its
essential oils and used it to make perfume.
Known for its high pectin content, quince has traditionally been
used to make jam and jellies. It is the quince seeds that
contain a large amount of pectin and these were used to make the
first hairsprays.
Though its perfume is strong and inviting, the flesh is generally
too hard and astringent to eat raw. The sourness disappears with
cooking however. To keep it from oxidizing, it should be sprinkled
with lemon juice or cooked immediately.
- Select fruits that are heavy, firm and intact, with very yellow skin. Marks on the skin indicate that the fruit is very ripe and are of little importance since they will be cooked immediately. However, avoid quinces that are hard or very green, which indicates that they are not ripe.
- Cooking does not alter the fruit’s texture and shape. Prepare peeled and cored, as you would an apple.
- Can be used to make jam, jellies, compotes, syrup, and even wine.
- Quinces pair well with apples, pears, strawberries and raspberries. They can be used to make candies or to flavour juices and drinks.
- In Eastern Europe, Near-East and North Africa, quince is often
used to prepare meat and poultry. Quince compote will enhance the
flavour of a great many casseroles.
Our supermarkets carry quinces in October and November.
Quince is a good source of potassium and contains vitamin C and
copper. Astringent and aperient, it is traditionally regarded as
beneficial in relieving gastro-intestinal discomfort.
If need be, let quinces ripen at room temperature. To keep them for
a few weeks in optimal condition when ripe, wrap separately and
refrigerate. Quinces are difficult to freeze fresh but they keep
well once cooked and pureed, with or without sugar.