FoodFood InformationFruitDeciduous
The quince, which originated in Asia Minor, dates back to antiquity.A member of the rose family, it is related to both the pear and the appleand, like them, blossoms in the spring and bears fruit in the fall.
In the early l900s quince was commercially grown in the northeastern states,but today our major source of supply is California. While there are manyvarieties of quince, the type primarily grown in California is called thepineapple quince. This variety is shaped somewhat like a short-necked pear.When ripe the skin is yellow in color and smooth to the touch. However,when the quince is picked from the tree, the skin has a woolly, fuzzy texture.As with the peach, this fuzz is removed by mechanical brushing prior toshipment of the fruit to market. The quince is firm and most fragrant andwill keep for months on end if stored in a cool area.
The quince is too firm, tart, and astringent to be palatable when eatenraw. However, when it is cooked in a sugar syrup along with a touch of cloveand cinnamon, the firmness, tartness, and especially the astringency disappears.The light-colored flesh takes on a pinkish or amber hue when it is cookedand makes a delicious, fragrant, and colorful dessert. Quince jelly or marmalade,a taste treat in years past, has for some unexplainable reason gone outof vogue and all but disappeared from the shelves of the supermarket.
In the Victorian era, prior to chemical air fresheners, the fragrant quincewas placed in clothes closets and bureaus to combat musty odors. Woolens,linens, and laces of that era smelled of lavender and quince.
WHEN TO BUY: At peak November and December
WHAT TO LOOK FOR: Firm, not bruised, yellow-shinned fruit
HOW TO STORE: No refrigeration required
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