View Full Version : Quinces
10-25-2005, 06:00 AM
10-25-2005, 08:29 AM
In North America, quince aren't eaten very often at all.
However, quince is quite common in the Middle East, they are eaten raw. There are various varieties, some sweet some sour or bland (we get the sourish/bland ones mostly) but they are all eaten raw by various peoples. They are also common in South American countries, cooked and raw.
They are more of an acquired taste if you're new to them and a learned taste if you grew up with them, especially the sour/bland ones.
I read that a sweet variety was developed in the '90s which can be eaten like an apple; I haven't seen it yet, but would love to try it. I adore quince and have used it most every year in my cranberry sauce, to make jams, and a syrup. It has very high pectin so gels extremely well (when cooked).
I've put one in a smoothie, but there wasn't the characteristic "quince" flavor; it was undetectable. The ones here need to be cooked to have any flavor. The flavor is gorgeous, very flowery and very unique. The jams are found in Middle Eastern markets and it's found in various forms in Latino markets.
But, you probably wouldn't like it if you tasted it raw. It is very dry too.
11-29-2005, 07:28 PM
it tastes like an electric apple lemon and it's got tannins that make my mouth pucker and my tongue wants to jump out of my mouth which makes me think I shouldn't be eating it. I thought it was unripe, but maybe not?
They smell great, though! You can stud them with whole cloves or use them in flower arrangements or centerpieces.
11-30-2005, 08:33 AM
in Charlie Trotter and Roxanne Klein's book Raw, there is an amazing looking apple quince raw pie/cake. (oh, pardon me, I just looked it up, it's a pave)... anyway, they alternate slices of apple and quince, and brush with a honey/lemon mixture. It's served with cinnamon oil, sultana sauce, and pecan-maple ice cream.
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