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See also: Quince, fruit of the month: Quince Facts & Trivia
QUINCE
Quince belongs to the genus cydania of the rose family (Rosaceae).
Native to Iran and Asia Minor, quince was discovered by ancient Greeks whose armies occupied parts of Iran and Asia Minot, and brought it to Greece. Today it thrives on the island of Crete in the Aegean sea.
This fragrant, round or flattened somewhat pear-shaped, hard fruit is high in tannins.
Quince is grown in the Caucasus mountains, Asia Minor, Greece, southern France, Italy and the USA (California. Armenian immigrants brought it to this state around the turn of the 19th to the 20th century from Asia Minor.)
Fragrant quince is an excellent fruit for preserves, may be stewed with meat (the tannins help tenderise meat), made to compotes, and used in apple stews for flavour.
Quince oxidizes rapidly once cut, and must be preserved in acidulated water to prevent discoloration. Unripe quince is extremely astringent. Ripe fruits’ astringency is balanced with sweetness. Consumed as a fruit, it helps digestion of fatty and rich foods.
Quince can be stored for a long time without refrigeration.
Article contributed by Hrayr Berberoglu, a Professor Emeritus of Hospitality and Tourism Management specializing in Food and Beverage. Books by H. Berberoglu
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