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SUMMER/FALL FRUIT
Description:
The quince is a round or pear-shaped fruit with bright yellow skin and a lumpy looking outer skin that is sometimes covered with fuzz. This fruit has to be cooked before eating.
It has a strong fragrance that smells very tropical. The flesh is hard and dry but becomes softer and sweeter when cooked with sugar and turns a pink to red color, as well.
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Selecting:
When selecting, choose fruit that is large, firm and with as little bruising or blemishes as possible.
The outer skin will turn from green to yellow as it ripens but will still remain firm.
Avoid fruit that is shriveled looking, is soft or very bruised.
Storing and Handling:
Because this fruit bruises very easily, cushion the fruit with a paper towel and store in the refrigerator for up to a few weeks, checking often for freshness.
Preparation:
Wash thoroughly under cool running water. If there is any fuzz on the fruit it will wash off. Peel the fruit carefully with a knife or a vegetable peeler. Cut in half and scoop out the seed cavity with a spoon. To prevent discoloration until ready to cook, place fruit in a bowl with a little cool water with lemon juice added.
Quince must be cooked before eating and can be baked, poached, roasted, sautéed and even stewed.
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Serving Suggestions:
Poach: Cut prepared fruit into pieces and place in a simple syrup in a saucepan and cook until tender.
Fruit Pies: Add this fruit to pies for a nice spicy flavor. This works especially well in apple pies.
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Seasonings and Foods to use: black pepper, cinnamon, honey, poultry, vanilla
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