Quince

In Kydonia on the island of Crete, which is the origin of the botanical name, Cydonia oblonga, the ordinary quince of old was transformed into the fruit as we know it today in the Mediterranean area. The shape is somewhere between an apple and pear, it has a rich yellow exterior, and a strong pleasant fragrance.  The quince is hard, acidic, and astringent before cooking, but once cooked and sweetened, it turns red, tastes divine, and takes on the color and flavor of love, in addition to the name.

Nutrition:  Quince are fat free, cholesterol free, sodium free and an excellent source of vitamin C.

In Season:  Quince season begins in late summer and lasts through the fall.

What to Look For:  The quince is related to apples and pears, and looks similar to a stubby-necked pear. Ripe quinces are bright-yellow with fuzzy skin. The flesh is creamy white and firm, but turns soft and rosy pink when cooked.

How to Store:  Keep quinces in a bowl at room temperature for up to a week, or refrigerate in an airtight bag for as long as two months.

How to Serve:  Cooked quince has a sweet, delicate musky aroma with a flavor somewhere between an apple and a pear.  Quince is often used in jams, jellies and preserves. You can also use quince in cobblers or tarts or add it cubed to beef stew or roasting poultry.  The quince is not good eating raw. Give it a try, you will find it very dry and astringent.  Quinces are used to make marmalade, spoon sweets, and jellies (they have a lot of natural pectin), pies or as additions to apple pies, and are delicious cooked with meats. In Greece we have favorite pork dishes with quince, and it's also good with lamb, turkey, and duck. Quinces can also be baked, much the same as apples.

Did You Know?  It is believed that the quince long preceded the apple, and that many ancient references to apples were, in fact, references to quince, including the forbidden fruit in the Garden of Eden. Greek mythology associates the quince with Aphrodite, the goddess of love, and many believe that the golden apple given to her by Paris was a quince.  Ancient Greeks associated the quince with fertility, and it played an important role in wedding celebrations where it was offered as a gift, used to sweeten the bride's breath before entering the bridal chamber, and shared by bride and groom. These associations have resulted in the quince becoming known as the "fruit of love, marriage, and fertility."