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nafex - Re: [NAFEX] Quince flavor

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  • From: "Lon J. Rombough" <lonrom@hevanet.com>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Quince flavor
  • Date: Wed, 3 Dec 2008 11:35:48 -0800

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 with stewing.
-Lon Rombough
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Grapes, writing, consulting, my book, The Grape Grower, at http://www.bunchgrapes.com Winner of the Garden Writers Association "Best Talent in Writing" award for 2003.
For all other things grape, http://www.vitisearch.com
A video about The Grape Grower : http://cookingupastory.com/index.php/2008/04/18/the-grape-grower/
On Dec 3, 2008, at 11:11 AM, Hilborn.E@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?

Betsy Hilborn
7a NC

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