Quince Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Cydonia oblonga
Jams, jellies, marmalades and syrups.
Also called golden apple, there are two varieties of quince; Perfumed and pineapple. The perfumed quince is shaped like a mini football and the pineapple quince is more round or pear-shaped. Both will turn from green to yellow when ripe.
Since quince is cooked and used in jams, slight bruises will not negatively affect the quality.
Avoid product that is too soft or has spots of mold.
Bruised product will have blotchy areas on the skin. Since quince is cooked and used in jams, slight bruises will not negatively affect the quality.
Ripen Tropical fruit at room temperature and then refrigerate until ready for use.
Quince will ripen only slightly after picking - when left at room temperature - but don't expect much change as the majority of ripening will happen on the tree.
Quince is very low in Saturated Fat, Cholesterol and Sodium. It's also an excellent source of Dietary Fiber and Copper, and a great source of Vitamin C.
Amount per serving
The quince has been cultivated for over four thousand years. The sweeter varieties have been eaten raw from the middle ages through the 17th Century. They have since been used almost exclusively as a preserving fruit, eaten only in cooked forms. Most of the early marmalade recipes, in England and elsewhere were based on quince.
Quince's Portugese name, "marmelo" is the origin of the word marmalade. The quince name itself comes from the French, where it is known as "coing," adapted to "quince" by the British.
Good-quality watermelon will be firm, evenly-shaped, heavy for its size and have a deep-pitched tone when slapped with an open palm. (Medium to large (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013