Quinces are hardy, low maintenance fruits that ripen in early autumn. They are usually hard and yellow when ripe, but have a sweet and floral flavor when cooked. Look for firm fruits with a sweet scent and avoid those with brown, squishy or wrinkled flesh. Harvest in mid-September and store in a cool, dark, dry place. Use in jams, jellies, pies, tarts, and compotes.
Quinces are plump, slightly ovoid fruits that ripen in early autumn. Many fruit growers like to grow these fruits because they are hardy, low maintenance plants that often produce a bountiful harvest. Those who want to try quinces can often find them at local farmers markets and grocery stores. When buying or harvesting these fruits, it’s important to look for signs that they are ripe but not starting to spoil.
Most quinces remain hard and yellow even when ripe, making them inedible in their raw state. Once cooked, they usually have a very sweet and slightly floral flavor. The best fruits are usually fleshy and very firm. Some quince fruit might have brown or black speckles, but this is usually not a sign of disease or spoilage and shouldn’t affect the flavor of the fruit. However, cooks should peel off these points before eating quinces.
The best quinces usually have a slightly sweet, apple-like scent, especially around the stem and flower tips. Any fruit that has large patches of brown, squishy, or wrinkled flesh begins to spoil and should be skipped. Large fruits are also typically riper and sweeter than small fruits because they have had more time to ripen on the tree. This isn’t always the case, as some quince trees may simply bear small fruit, but it’s a good rule of thumb to use at the grocery store.
When picking quince fruit from a tree, most of the above rules apply. The fruit should have a good color and be free from soft spots. Gardeners should also look for holes in their fruit, and bruised and pitted fruit should be picked and discarded away from the tree. Bruises and holes could indicate disease or insect damage, so getting rid of infected fruit can prevent it from spreading.
Gardeners usually harvest quinces in early fall, around mid-September. Sharp gardening shears should be used to trim the fibrous stems, and quinces should be placed gently into baskets rather than tossed into them. As with apples, quinces bruise easily, and one spoiled quince can ruin the whole bunch.
After harvesting, quinces can be placed in a cool, dark, dry place for storage. They can continue to ripen for three to four days, at which time the cook should use them in cooking. Jams, jellies and relishes usually freeze well. Quince fruits can also be used in pies, tarts and as part of hearty compotes and thick fruit sauces. Some cooks even like to bake them with sugar, puree them, and use them as pancake syrup.
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