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Quince |
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Pyrus cydonia: Quince is a relative of the apple (french-"pome") family. For over 4,000 years, quince trees have grown in Asia and in the Mediterranean areas. The fruit is more popular as a jelly or jam after cooked because of it's overpowering acidius flavor when raw. |
Planting: Quince is frost hardy and requires a cold period below 7 °C to flower properly.The fruit can be left on the tree to ripen further which softens the fruit to the point where it can be eaten raw in warmer climates, but should be picked before the first frosts. Maturity: The fruit is golden in color when ripe and has a very strong fragrance. It’s rarely used in its raw form in the United States, because the flesh is too hard. As it matures, the fruit turns light pink to purple, becoming softer and sweeter. Areas of Harvest: Quinces can be found in Latin America, the Middle East, and in the United States. In the United states, the fruit is available September through January.(It will thrive almost anywhere, but is best adapted to a damp spot, in a rich, high and somewhat moist soil.) Nutritional Factors: Calories 53; Fat 0.1 gm.; Protein 0.4 gm.; Carbohydrates 14.1 gm.; Fiber 1.8 gms.; Sodium 4 gms.; Cholesterol 0 gms. |