Quince

Aliases

Quince

Description

The quince is believed to have originated in Iran. The fruit is about the size of a large pear and like a pear, it is picked when green and allowed to ripen at room temperature. The fruit does not ripen well on the tree, so it is picked before it reaches full maturity. When it is ripe, the skin turns yellow and can fill a room with its pleasant scent. It cannot be eaten raw because of it's high tannin content which makes it taste bitter. This bitterness is gone once it is cooked.

Preparation and Serving

It is cored and cooked much like an apple. It can be used in jams, jellies, syrup, and wine. It is also served with meat and poultry dishes.

Recipe Links

Quince Preserves (Persian)

Quince Marmalade

Cranberry Quince Jelly

Persian Quince Stew (Khoresh-e Beh)

Quince Pound Cake

Moroccan Lamb and Quince Stew

Stuffed Quince (Persian)

Links

Epicurious Food Dictionary

Melissa’s Mini Merchandiser