Quince

The Journey of a Quince to a Dinner Plate

A quince, with its unique flavor and texture, is a fruit commonly used in its cooked form. Before it reaches your dinner plate, this delicious morsel goes through a unique journey to get there. It begins with the development of the plant and its fruits, continues through the transformation of the quince from an unripe, inedible object to something fit for consumption, and finally makes its way to your plate to be enjoyed in its prepared form. This journey is a fascinating process that starts with caring for a quince tree and culminates in consuming the delicious fruits of one’s labor.

The Development of the Quince Tree

Before the journey of a quince to your dinner plate can begin, the journey of a quince tree must begin. As a temperate-climate tree, quince trees initially produce flowers in the spring and then have the potential to yield fruits by autumn. The trees are considered part of the rose family and typically have single white blooms that are fragrant and followed by a pear-shaped yellow fruit.

Typically, quince trees take 3-4 years to mature and require first year annual pruning to develop shape and ensure good fruiting for future years to come. Pruning will help get rid of dense clumps of foliage and any overly-long branches that could otherwise prevent adequate light and air penetration for the tree. The more sun and air the trees are exposed to, the higher the yield of fruit. After the pruning, the trees will be ready to be fertilized with the appropriate amount of nitrogen, phosphorus, and potassium.

Harvest Time

Once the quince tree has been adequately maintained and the fruits are ripe, it is time to harvest them. In most instances, the fruits should be gathered before they ripen on the tree, as they tend to easily over-ripen or drop off prematurely. For this reason, picking the quinces can often be a tricky process to master.

The best time to pick quinces is when they are firm yet pliable. If they are too green, they will not have adequate flavor; if they are too soft, they may easily bruise and rot. Fruits should be cut off the branch with a clipper that creates a clean cut, which prevents any unnecessary injury to the tree. Most quince trees are pruned and harvested just once per year, due to the cost associated with managing and caring for the trees and the labor involved in gathering them.

Converting Quinces from Inedible to Edible

Once the ripe quinces have been harvested, they are far from edible. This is because, when raw, quinces contain an unusual chemical compound called amygdalin.

Amygdalin is a glycoside found in many types of fruits, such as plums, peaches, apples, and almonds. It is generally harmless to humans, but in high concentrations as found in quinces, it can be quite toxic. In order to be consumed, the amydalin must be cooked or chemically treated in order to be broken down into non-toxic sugars and other simple compounds.

There are a few different methods to transform an inedible quince into an edible one. While each method is slightly different, all make use of heat to convert the amygdalin.

One method is to poach the quinces in an acidic liquid, or one with a pH of below 5. The acidity helps break down the amygdalin and create a liquid that becomes a syrup after boiling. After boiling the quinces in the liquid, the fruits can easily be peeled and seperated from the seeds. The contents of the pot can then be strained, cooled and served as a quince jelly or compote.

Another method is to bake the qunces. Baking requires more energy than poaching, but it isn’t as messy. The quinces lose their bitterness and begin to developed a sweeter taste once the internal heat has reached 160 degrees Fahrenheit. After cooling the oven off, the quinces can easily be peeled and eaten, or be cooked further in syrup or pie fillings.

The Final Leg of the Journey

Once the quinces have been successfully transformed, they will then be ready to be used as part of a recipe. Quinces are known to be excellent complements to meat dishes, but they can also be used as part of a sweet dessert.

For instance, they can be cooked into jellies, syrups, and compotes; added to cakes, tarts, and pies; and included as part of custards or ice creams. Their unique flavor and subtle sweetness make quince an excellent addition to a variety of dishes.

Once the quinces have been cooked and prepared as part of a recipe, they can finally be served at a dinner table. Quinces can bring a delightful sense of culinary creativity to a meal, and the hard work that goes into producing and preparing them is well worth it.

Conclusion

The journey of a quince from tree to a dinner plate is a fascinating one. It requires patience and thought, but the end result is usually delightful. From tending to the quince tree to the preparation and serving of the prepared dish, quinces offer an intriguing flavor and texture to a meal. As one of the oldest cultivated fruits in the world, quinces truly are a reward that are well worth the effort.