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We are accustomed to simply biting into fruits raw to enjoy their sweet and juicy flavors, but quince is one fruit that is more enjoyable cooked. This misshapen, pear-looking fruit is in season and should be available sporadically through the end of the year. Quince
The basics: Quince, although not very popular in the United States, has been cultivated for thousands of years throughout Asia and the Mediterranean. The fruit has long been a symbol of love and happiness, tied to marriage ceremonies in the Middle Ages. There are two varieties: a perfumed variety shaped like a mini-football and the more readily available pineapple quince, which is apple- or pear-shaped.
Quince looks and tastes like a cross between an apple and a pear, but is very astringent and tart. The flesh is also hard and dry, but will turn a pinkish hue when cooked. The skin, which should be removed, is yellow when ripe.
Selecting: Choose quince that is hard and firm, with no soft spots or large blemishes. Quince bruises easily, so it is often sold with small brown spots, which shouldn't affect quality.
Storing: Place fruit in a plastic bag and store in the refrigerator. It should keep for a couple of weeks.
Use: Quince is used almost exclusively in preserves and eaten only after it has been cooked with sugar and flavorings. It is most often made into jams, jellies, chutneys, syrups or pastes. The fruit is also added to meat stews in some Mediterranean dishes.
Peel the skin and use a sharp, heavy knife to cut the quince in half. The core is similar to an apple's but much harder.
Cut into quarters, then cut away the core. The pieces can be poached, boiled or baked. Quince and apples are often combined in marmalade and preserve recipes. Quince takes a bit longer to cook.
Where to buy: Quince should be available on occasion through December at select supermarkets. It is rather expensive at $3 to $4 a pound.
Food Stuffs: Morsels
Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com
