|Native to warm-temperate
Caucasus region of southwest
Asia, the quince is a small
related to apples and pears that produces a bright golden yellow pome fruit.
Ripening in late autumn when the green
fruit changes to
its almost fluorescent-yellow hue with a hard flesh that is strongly
Quince figures prominently in the Sephardic cuisine of Middle
Eastern Jews. Some biblical scholars believe quince is
mentioned as "apples" in Genesis and Song of Solomon.
Tart and grainy when raw, quince must be cooked to be truly edible.
Recipes are somewhat difficult to locate.
End-of-season quince may be stored in the refrigerator for up to two
months before the unblemished ripe fruit begin to turn brown and go
from firm to mushy.
Early season quince cannot be stored as long.
& Sour Cherry Preserve
Nishiki Flowering Quince
(Quince Paste) Recipe