QUINCE

Quince has very hard and bumpy green/yellowish skin that looks like a cross between a pear and an apple. But beware! Do not try to bite into it like an apple, the tart and astringent flesh demands to be cooked before eating. Quince is high in pectin and typically used to make jams, jellies, and chutneys. They can also be used in pies or to make wine. When cooked the flesh turns a golden amber color and the sweet flavor will keep you looking for quince every fall.

We expect them to only be around for a few weeks so get them while you can.  When choosing a quince, smell the bottom end of the fruit. It should have a wonderful floral fragrance. Quince make a beautiful and fragrant centerpiece. Susan, our marketing manager, suggests putting a quince in a drawer like you would a sachet of dried flowers. It should last for about a month but don’t forget to take it out of your drawer! If you love cooking, click here for a simple quince chutney. It keeps for 2 weeks in your refrigerator.