Fruit - Quince 5 kilos - Make your own Quince Jelly, membrillo, poach - 5 kilos fruit - BUY IT NOW

Quince fruits READY NOW in units of 5 kg, together with recipes, which we will send to you by email upon request.

(we will also have Medlars for dispatch soon. Check out my other items!

These fruits are from our own garden and grown without pesticides or fertilizers.

ABOUT: Quince

They are similar in appearance to pears, with a slightly fuzzy covering which washes off easily and you should do this. They need to be cooked to be edible as these are an extremely hard fruit, and do not soften even when ripe. Although this fruit is native to South-West Asia it grows successfully in this country. Although this fruit is readily available in France and also Turkey, it is generally not so easily come by in the U.K., which is why we offer our surplus for sale.

Taste wise they have a slight citrus tange to them, almost like a dash of lemon, with a slightly fragrant taste. (I love them). Texture is like that of a gritty pear, but much more extreme.

WHAT TO DO WITH THEM: It can't be eaten raw, its almost impossible to peel, but you can poach it and then eat the skins. We love them poached in wine, added to apply pies, made into Quince Jelly it's the most beautiful colour. Or as membrillo with a cold plate of meat, ham, or even poultry, it's a wonderful alternative to cranberry, or redcurrent jelly.

They make excellent preserves, I have just opened a jar of Quince conserve, I made in 2004 is still excellent
Add to apple pies, for a subtle perfumed taste, in fact anything you can do with Bramley apples you can do with Quince
Membrillo, popular in Spain, also know as Quince Cheese (however, I suggest you put in small pots and not wrap, as it is extremely stickey and difficult to get off the greased papers
Poached in oven, in water and a little sugar.
Also they make a lovely room freshener and I always love to have one in my kitchen.
Quince Cultivation is believed to have preceded apple culture, and references to Apple may have been a quince.

An offering by ancient Greeks at weddings, sacred to Aphrodite and nibbled by a Greek bride to perfume her kiss before the wedding nuptuals.

The Romans also used quinces; the Roman cookbook of Apicius gives recipes for stewing quince with honey, and even combining them, unexpectedly, with leeks.

Ref: B 04191