quince

Scientific Name: Cydonia oblonga

Flavour: Quince has a unique flavor that is often described as tart, aromatic, and slightly floral. When cooked, it develops a sweet and tangy taste with hints of apple and pear. It offers a delightful balance of sweetness and acidity.

Growing Season: Quince trees bloom in spring and the fruits ripen in late autumn. They require a long growing season, typically taking around 6 to 7 months from flowering to harvest.

Native Region: Quince is believed to have originated in the Caucasus region of Western Asia. It has been cultivated for centuries and is now grown in various regions around the world, including the British Isles.

Traditional Recipe: Quince Paste (Membrillo)

Ingredients:

  • Quince fruits (about 2 pounds), washed and cored

  • Sugar (about 1 cup per cup of quince puree)

  • Lemon juice (optional, for added acidity)

Instructions:

  1. Place the quince fruits in a large pot and cover them with water. Simmer over medium heat until the fruits are soft and tender, about 30-40 minutes.

  2. Drain the cooked quince and let them cool slightly. Once cooled, remove the skin and any remaining seeds.

  3. Puree the quince flesh using a food processor or blender until smooth and creamy.

  4. Measure the obtained quince puree and transfer it to a clean pot. Add an equal amount of sugar, stirring well to combine.

  5. If desired, add a squeeze of lemon juice to enhance the acidity and balance the flavors.

  6. Cook the mixture over low heat, stirring constantly, until it thickens and reaches a paste-like consistency. This can take around 1 to 1.5 hours.

  7. Pour the quince paste into a shallow, greased dish or mold, smoothing the top with a spatula.

  8. Allow the paste to cool and set at room temperature. Once set, it can be cut into desired shapes or slices.

  9. Store the quince paste in an airtight container in the refrigerator. It will keep for several weeks.

Health Properties: Quince is a good source of dietary fiber, vitamin C, and antioxidants. It is also known for its potential anti-inflammatory and antibacterial properties. However, it is important to note that the health properties may vary depending on individual factors and overall diet.

Growing Technique:

Location: Quince trees thrive in full sun and well-drained soil. Choose a location that provides at least 6-8 hours of direct sunlight per day.

Soil Preparation: Quince trees prefer fertile soil with a pH level between 6.0 and 7.0. Amend the soil with organic matter, such as compost or well-rotted manure, before planting.

Planting: Plant quince trees in late winter or early spring while they are still dormant. Dig a hole large enough to accommodate the root system and gently spread the roots when planting. Water the newly planted tree thoroughly.

Watering: Provide regular watering to establish the tree and ensure proper growth. Water deeply, allowing the soil to dry out slightly between watering sessions. Avoid overwatering to prevent waterlogged conditions.

Pruning: Prune quince trees during the dormant season to shape the tree and remove any dead, damaged, or crossing branches. Pruning also helps improve air circulation and sunlight penetration.

Fertilizing: Apply a balanced fertilizer in early spring to provide necessary nutrients for the tree's growth and fruit production. Follow the manufacturer's instructions for application rates.

Pest and Disease Management: Quince trees are generally resistant to pests and diseases. However, monitor the tree for common issues such as aphids or fungal diseases. If necessary, use organic pest control methods or appropriate treatments.

Harvesting: Harvest quince fruits when they have turned yellow and have a fragrant aroma. Twist or gently pull the fruits from the tree, being careful not to damage the branches or other fruits.

Storage: Quince fruits can be stored in a cool and dry place for a few weeks. However, they are best used when fresh. The quince paste can be stored in the refrigerator for several weeks.