Quince Topics

• apple pies
• cough medicine
• ancient greeks
• quince tree
• golden apple
• small quantities
• republic of macedonia
• bridal chamber
• figurative sense
• columella
• jam jelly
• italian word
• pliny the elder
• hesperides
• malum
• french word
• plutarch
• nibble
• 14th century
• aphrodite

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Quince, Quince

The modern name originated in the 14th century as a plural of quoyn , via Old French cooin from Latin cotoneum malum / cydonium malum , ultimately from Greek , kydonion melon "Kydonian apple" (in the figurative sense, similar to pomodoro - Italian word for tomato literally meaning "apple of gold", pomme de terre - the French word for potato, literally meaning "apple of the ground", and the classical "golden apple"). The quince tree is native to Iran, Armenia, Azerbaijan, Georgia, and was introduced to Croatia, Turkey, Serbia, Republic of Macedonia, Greece, Romania and Bulgaria.

Among the ancient Greeks, the quince was a ritual offering at weddings, for it had come from the Levant with Aphrodite and remained sacred to her. Plutarch reports that a Greek bride would nibble a quince to perfume her kiss before entering the bridal chamber, "in order that the first greeting may not be disagreeable nor unpleasant" ( Roman Questions 3.65). It was a quince that Paris awarded Aphrodite. It was for a golden quince that Atalanta paused in her race. The Romans also used quinces; the Roman cookbook of Apicius gives recipes for stewing quince with honey, and even combining them, unexpectedly, with leek. Pliny the Elder mentioned the one variety, Mulvian quince, that could be eaten raw. Columella mentioned three, one of which, the "golden apple" that may have been the paradisal fruit in the Garden of the Hesperides, has donated its name in Italian to the tomato, pomodoro . This interesting fruit can also be eaten cooked or raw. They are an excellent source of vitamin C.

They are used to make jam, jelly and quince pudding, or they may be peeled, then roasted, baked or stewed. The flesh of the fruit turns red after a long cooking time. The very strong perfume means they can be added in small quantities to apple pies and jam to enhance the flavour.

The pits are soaked in water; the viscous product is then drunk like cough medicine. It is commonly used for children, as it is alcohol free and 100% natural. A variety of quince which is grown in the Middle East, does not require cooking and is often eaten raw.

They are not grown in large amounts; typically one or two quince trees are grown in a mixed orchard with several apples and other fruit trees. Charlemagne directed that quinces be planted in well-stocked orchards. Quinces are mentioned for the first time in an English text in the later 13th century, though cultivation in England is not very successful due to inadequate summer heat to ripen the fruit fully. Instead Chaenomeles bushes are grown - their fruit is regarded as a good substitute for quinces and they are known commonly as quinces. Quince juice is a common drink in Germany, which is also where the saying "A quince for you, a quince for me, quinces we shall eat" is believed to have originated. In the Balkans and elsewhere quince brandy is made. In Slavonia, Croatia when a baby is born, quince tree gets planted as a symbol of fertility, love and life.In Malta, a jam is made from the fruit ( amm ta' l-isfarel ).

In Iran, quince is called beh ( ) and is used raw or in stews and jam, and the seeds are used as a remedy for pneumonia and lung disease. In parts of Afghanistan, the quince seeds are collected and boiled and then ingested to combat pneumonia. In Pakistan quinces are stewed together with sugar until they turn bright red. The resulting stewed quince, called Muraba is then preserved in jars and eaten like jam.

They are still widely grown in Argentina, Chile and Uruguay. Almost all of the quinces in North American specialty markets come from Argentina. In Latin America the gel-like, somewhat adhesive substance surrounding the seeds was used to shape and style hair.

It is then eaten in sandwiches and with cheese, traditionally manchego cheese, or accompanying fresh curds. In Portugal, a similar sweet is called marmelada . It is also produced and consumed in Hungary where it is called "quince cheese". The sweet and floral notes of carne de membrillo (quince meat) contrast nicely with the tanginess of the cheese.

When mixed with salt water a mature quince will turn its sour taste to sweet. The game is played by throwing a quince into the sea. All players race to catch the quince and whoever catches it, takes one bite and tosses the quince again, then the whole process gets repeated until the quince is fully eaten.

Source: Wikipedia > Quince