Peruvian Quince
Estimated Inventory, lb : 0
Description/Taste
Peruvian quince ranges in size and shape, depending on the specific variety, and averages 6 to 9 centimeters in diameter and 8 to 11 centimeters in length. The fruits also vary from having a uniform, round, ovate shape to an ovate-pyriform shape with a small and curved, raised neck. The skin is generally firm, smooth, thin, and puckered at the base, almost entirely covered in a layer of brown-gray fuzz. This fuzz is easily removed and can be rubbed off with a soft cloth. It is important to note that the skin is delicate and can be easily bruised, turning black-brown when damaged. Peruvian quinces typically ripen from green to shades of pale yellow to golden yellow, and the fruits will also develop a musky, tropical, and floral scent with notes of lemon and apple as they ripen. Underneath the surface, the flesh is white to ivory, dense, grainy, and rough, encasing a central core filled with dark brown seeds. Once cooked, the flesh softens and develops a texture reminiscent of apple sauce. Peruvian quinces are edible when cooked and have an aromatic, tangy, olive-like flavor followed by a sugary-sweet fruit aftertaste with apple-like nuances.
Seasons/Availability
Peruvian quince is available year-round, with a peak season in the fall through winter.
Current Facts
Peruvian quince, botanically classified as Cydonia oblonga, is a general descriptor for different varieties grown in Peru belonging to the Rosaceae family. In Spanish, Peruvian quince is known as Membrillo Peruano or simply Membrillo and is a fruit grown on a small scale throughout the country. There are several varieties of quince cultivated in Peru with varying appearances, but most types are sold under the general Membrillo name to simplify the purchasing process in local markets. Quince is not native to Peru, but the species was introduced by the Spanish in the 16th century and became a specialty crop grown in different climatic regions of Peru for extended cultivation. In the modern day, Peruvian quince is cultivated and sold as a delicacy. The aromatic fruits are favored for their sweet, tangy, and fruity taste and are primarily cooked to develop a soft consistency.
Nutritional Value
Peruvian quince has not been studied for its nutritional properties. Quince, in general, is a source of calcium to protect bones and teeth, phosphorus to repair tissues, iron to develop the protein hemoglobin for oxygen transport through the bloodstream, and potassium to balance fluid levels within the body. Quinces also provide magnesium to control nerve functions, fiber to regulate the digestive tract, vitamin C to strengthen the immune system while reducing inflammation, and other nutrients, including zinc, vitamin A, and copper. Beyond vitamins, Peruvian quinces are a natural source of pectin, a type of starch found in cell walls that can be used to thicken preserves, jams, and jellies.
Applications
Peruvian quince has a tangy, sweet, floral, and fruity taste suited for cooked preparations. The fruits are favored in sweet and savory dishes and are popularly stewed, poached, baked, or simmered. Peruvian quinces can be sliced in half, removing the seeds, and then sprinkled with cinnamon and sugar and baked. The fruits can also be cooked and added to salads, stewed or poached in a simple syrup, or simmered into jams, jellies, and compotes. In Peru, quince is often prepared in a variation of mazamorra, which is a traditional purple corn dessert, stuffed into empanadas, or mixed into pies and other desserts for added flavor and texture. The fruits can also be utilized in savory preparations, including stews, braises, kebabs, and grain-based dishes. Beyond cooked recipes, Peruvian quince is sometimes used in various juices, ciders, and other cocktails. Peruvian quinces pair well with lemon juice, spices such as cinnamon, allspice, and cloves, meats such as lamb, pork, beef, and poultry, and aromatics including garlic, onion, and shallots. Whole, unwashed Peruvian quinces can be stored at room temperature until ripe. Once fragrant and mature, the fruits can be wrapped in plastic and stored for several weeks in the fridge.
Ethnic/Cultural Info
Peruvian quince is annually celebrated at the Quince Festival in the Sinsicap district in the Otuzco Province in Peru. The festival has been held for over twenty-one years and was established to promote the local production of various quince varieties. In Sinsicap, Peruvian quinces are mostly grown using natural methods without the need for chemicals, and the trees thrive at around 2,200 meters above sea level. The Quince Festival attracts visitors locally and internationally, and the increase in tourism helps to boost the region’s economy. The festival also hosts educational talks and discussions to support Andean growers and features live entertainment, food stalls, and quince-centric goods. One of the most popular quince preparations made in Peru and sampled at the festival is dulce de membrillo, or quince paste. The jam-like spread is created from simmering quince with sugar, and the natural pectin content within the pulp contributes to the thickening of the paste, creating a creamy consistency with a sweet-tart flavor. Dulce de membrillo is traditionally sliced into thin squares and is served on cheese boards alongside manchego or other salty, hard cheeses. The paste can be served as an appetizer, afternoon snack, or dessert, and beyond cheese plates, dulce de membrillo is frequently incorporated into baked goods. Dulce de Membrillo has origins in Europe and was once famous in Spain. The spread is a favored item for special occasions and gatherings in Peru.
Geography/History
Peruvian quinces are descendants of varieties first introduced to Peru by the Spanish in the 16th century. Much of the history of quince in Peru is unknown, but the fruits were thought to have been planted in the region sometime after the arrival of the Spanish through expeditions led by Spanish conquistador Fransisco Pizarro in 1526. Over time, Spanish settlements expanded throughout Peru, and varieties of fruits, including quince, were carried from Europe and planted as a food source. After their arrival to the New World, quince was selectively bred, and new varieties were created with improved cultivation characteristics. Today, Peruvian quince is cultivated in the regions of Huancavelica, Lima, Ica, Ayacucho, Tacna, La Libertad, Moquegua, Ancash, Arequipa, and Apurímac. When in season, the fruits are found throughout their growing regions and are shipped to nearby cities for sale in local markets. They are also exported on a small scale to Ecuador and Bolivia. The Peruvian quince featured in the photograph above was sourced through markets in Lima, Peru.
