Quince: A Pleasure That Must Be Earned
Apples and pears cannot be compared — and quinces least of all. This incomparable fruit has fallen by the wayside in recent years. A shame, as it has far more to offer than fine jam. The early varieties start at the end of September.
The yellow fruit is rarely stocked by major retailers — you are more likely to find it at the weekly market or at a farm shop directly from the farmer.
But even here the selection is sparse: due to the highly contagious fire blight disease, which has been ravaging Switzerland since 1989, many quince trees were felled — and never replaced. Quince trees are particularly susceptible to fire blight. As a result, all that often remains are nostalgic memories of grandmother’s quince jelly.
A Culinary Delight with Medicinal Properties
Once you have got your hands on the golden-yellow fruits in their fuzzy coat, however, they prove to be extremely versatile: the quince has a great deal to offer in the kitchen and is highly adaptable. In addition to jelly, quinces can be made into syrup, compote or schnapps, or they can lend a dish a distinctive touch: as chilli quinces, baked with honey and served with hard cheese, as a tart, or as a chutney alongside meat dishes such as lamb or game. Raw, however, quinces are inedible.
This pome fruit is not only a treat on the plate but has also been known as a remedy for centuries. In ointments or creams, quince seeds help with chapped skin and cracked lips. The quince also contains many beneficial nutrients such as potassium, calcium and iron. It is also rich in vitamin C, B-group vitamins and dietary fibre.
Arrived with the Sun from the East
Originally native to the Caucasus, the fruit was cultivated as long as 6,000 years ago. The ancient Greeks called the quince «Kydomalon», which roughly translates as «apple from Kydonia». Kydonia is known today as Chania and is located in the northwest of the island of Crete, where the quince was presumably first cultivated by human hands.
From «Kydonia», the German word «Quitte» (quince) gradually developed over the years. To this day, it grows in its wild form in Armenia and Iran. The Romans later spread quince trees throughout Europe, where they enjoyed great popularity as ornamental trees in the parks of princely residences.
Ready for Harvest
Around 200 quince varieties are known worldwide, but only a few are cultivated in Switzerland. When the fruits begin to emit an intoxicating fragrance and gradually turn yellow, harvest time has arrived. Depending on the variety, this can occur as early as the end of September, with the main season lasting from October to November.
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