There's something medieval about Quince trees, and as far as I'm concerned, no fruit-grower's garden is complete without one.
At this time of year the flowers are magnificent, our tree looks like a giant rounded Dog Rose. And later on its harvest hangs like a mass of huge bright yellow pears.
Then comes the dilemma; what to do with them all? Its uses, as far as I'm concerned, are very limited. Quince Jelly, Membrillo, and certain related Jams, are about its limit. I do enjoy thick slices roasted with Chicken or Pork, but otherwise I'm at a blank. I'm already worrying about this Autumn's glut.
Anyway, as you can see by the above, I've kept ours pretty tight; pruning it quite rigorously each Autumn. It's a pleasant tree if only for the drama, but I do wish there was some simple and tasty usage for the fruit which usually ends up on the compost; but even then, I suppose it's doing some good.
NB. If you're thinking of planting one, I recommend the variety 'Vrajna', although I believe one can now buy varieties that are edible straight off the tree. 'Vrajna' is as hard as rock, but probably the best flavoured.
23 comments:
Roasted Quince and Pear in a salad with dark salad leaves and a light vinaigrette....
Quince (and possibly pear or apple) flan or pie....
just cooked and eaten on its own, or with any cream/ice cream/ creme anglaise.....
I think 'roasted' is my favourite, but I'd not thought of salad. Thanks.
I have never tasted quince but the fruit looks lovely - may invest in a tree next year.
I always go the hard way and cut the things up (with a hatchet) peel them, then make a simple sauce with water and sugar by boiling them until they turn into an apple-sauce type pink mush to go with roast meat. Worth the effort, I think.
Your local WI market or any farmers market would snap them up! They are still uncommon to find in shops so I would investigate selling them - I used too with ours ( as well as make jelly, cheese etc with them ) and always could have sold far more than I supplied.
I miss our Qunince - it wa a Vranja and was beautiful, but died a few years back :-(
AH - do you have a WI in France - I suspect not. Sorry!
I remember my mum seeking out quinces when they came into season and making quince jam, I loved the tart taste and slightly gritty texture. We used to have a big blob of it on rice pudding. These days quince jelly or paste is more fashionable, with its gorgeous red jewel-like colour. But oh what a chore to make and so much sugar needed to make it palatable.
We have WL (Wagon lits), but sadly no WI; France would be a better place!
Our quince is a bush with red flowers and fruits are like small apples. I have been assured that a few slices of quince layered into an apple pie is delicious!
Could you just sell them to a local shop, or market, or at your gate? Over here I couldn't pick them fast enough to sell!
Thats Japanese Quince, Chamaeleose Japonica (sp?) - no relation
Pretty shrub, though :-)
You have a very beautiful tree, Cro. Quince is one of my favourite jams -- but your comments have enticed me to try out some new things!
Japonica jelly is superb.
I do try to give them away, but I can never find takers.
I've never made it - I have a bush so maybe should try it this year.
If I lived near I would buy Quinces from you - but sadly, I don't :-(
That is the problem with fruit trees. I used to take what I could use and leave the rest to the birds and compost heap.
That is a beautiful, perfectly pruned tree.
What a fabulous "problem" it is to have a glut of any kind of fresh fruit or veggies, ready for the picking. (Of course, halfway through the summer, I'll probably be grumbling about having too many tomatoes and peppers...) If nothing else, you make the birds and animals happy. Too bad you don't have a farmer's market there where you could sell 'em, though. We have a weekly fresh veggie market in our little town, and just about anything sells well there.
Lovely flowers and I like the way you have pruned it. I always buy a few when available.
Have never used quince, but the flowers are beautiful.
The quince can be made into a smashing and easily accomplished pickle, says Nigel Slater. Do like pickled things? See http://www.guardian.co.uk/lifeandstyle/2009/nov/29/nigel-slater-recipes-quince
My Mum was a big fan of quince jam! The quince blossoms are very pretty.
Thanks for that Tara; I'll definitely try that one. I've 'bookmarked' the page.
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