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Quince - Pineapple

50.00 LBS
Calculated at checkout

Product Description

A fruit that's in season from October through January, quinces belong to the rose family, as do apples, pears, and peaches. They grow on small, shrub-like trees that flower and later produce the fist-size, lumpy, often fuzzy fruit. Native to the Middle East, quinces were introduced to the New World by Europeans in the 17th century.

Today, the most popular varieties in the United States is the Pineapple. Cultivated in southern California, the Pineapple quince is bright yellow when ripe and has distinct notes of its namesake. 

The heady aroma of a golden quince is spicy and complex, with hints of apple, pear, and citrus. When cooked—and its hard, tart flesh must be cooked—a quince becomes soft and dense and develops a sweet, slightly piquant flavor and an even richer perfume.

Quinces are especially known for turning a a jewel-like rose when cooked. The tannin concentration in a quince, which varies depending on where it’s grown, determines this color: Heat causes tannins to release a red pigment called anthocyanin. Quinces that are rich in tannins become dark rose; those with fewer tannins may remain creamy white or turn light pink. Cooking in aluminum, which reacts to tannic acid, tends to produce darker results.

Quince’s assertive flavor and floral aroma go well with a variety of ingredients; pair them with cinnamon, vanilla, almonds, cream, and salty cheeses and meats like Stilton, Parmigiano-Reggiano, and prosciutto.

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