QUINCE
Quince must be cooked before eating, and is primarily used for preserves. native to the Middle East, it is one of the candidates as the apple in Biblical references.
The quince is a relative of the apple and pear and belongs to the pome fruit family. Quince is one of the earliest known fruits. For over 4,000 years, quince trees have grown in Asia and the Mediterranean. Today, quince is also found in Latin America, the Middle East, and the United States. The quince as we know it in the United States is a different fruit from that found in Western Asia and tropical countries, where the fruit is softer and more juicy. In colder climates, the fruit has a fine, handsome shape, a rich golden color when ripe, and a strong fragrance, judged by some to be heavy and overpowering.
In the raw form, the rind is rough and woolly, and the flesh is hard and unpalatable, with an astringent, acidulous taste. In hotter countries, the woolly rind disappears and the fruit can be eaten raw. Because it’s rarely used in its raw form in the United States, the hard and dry flesh of the quince turns light pink to purple, becoming softer and sweeter when it’s cooked. Because of the astringent, tart flavor, quinces are commonly made into preserves and jellies. When prepared as jelly, it tastes like a cross between an apple and a pear. Sometimes the quince smells like a tropical fruit.
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