North American Fruit Explorers mailing list at ibiblio

["Lon J. Rombough" <lonrom@hevanet.com>]

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
NEW grape pruning video: http://www.bunchgrapes.com/dvd.html
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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