[NAFEX] Quince flavor
Lon J. Rombough
lonrom at hevanet.com
Wed Dec 3 14:35:48 EST 2008
Grocery store quince, like apples, are usually picked when immature,
before the full flavor develops. Which is unnecessary because fully
ripe quince will stand handling, if done right. And a fully ripe
quince has lots of aroma and flavor when cooked. My personal favorite
way to use them is to bake them. The flavor comes through better than
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On Dec 3, 2008, at 11:11 AM, Hilborn.E at epamail.epa.gov wrote:
I just tried some Cydonia oblonga quince that I purchased at the grocery
store. They were very yellow, firm and aromatic. I stewed them with a
small amount of sugar. I was so disappointed in the stewed fruit. It
was firm, but insipid, and tasteless, much less flavor than either the
stewed pears or apples that I have tried.
In contrast, I had a bumper year for Chaenomeles, spp. quince years ago,
which I prepared in a similar manner. They seemed harder and had a
stronger smell uncooked, but I remember the cooked product as delicious,
aromatic and flavorful.
Is my experience typical?
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