Quinces (aka marmelos) were (and to some extent still are) one of the more beloved fruits in the ancient world, with a long history of culinary use and mythical associations. Apart from their flavor, they have long been appreciated for their potent pineapple/guava/pear aroma.
These bulk quinces are the most common variety, known as the pineapple quince. They are far too sour to be eaten raw, but when cooked they sweeten and turn a beautiful apricot-orange. This, coupled with their extremely high pectin content, makes them an ideal fruit for jams, jellies, and other preserves.
Storage: Quinces can be stored at room temperature, but will last even longer in the refrigerator. They bruise easily, and so should be stored with care.
Shelf Life: Up to a week at room temperature, several weeks to a month in the refrigerator.
These quinces will need to be cooked before they can be consumed. The most common application for quince in the modern United States is preserves – jams and jellies. Quince preserves are often served as an accompaniment to fine cheese plates, particularly those featuring manchego cheese.
Quince has traditionally been used in a massive variety of Middle Eastern desserts, but also shows up in some stews and sauces used on meat & poultry.
If cutting quince more than a few moments before cooking it, be sure to submerge it in water mixed with a little lemon juice to keep the inner flesh from oxidizing and turning brown.
0 Items in Cart
