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This item was last sold on : 02/20/20
Pineapple quince are medium-sized, rounded fruits that ripen from green to a golden, lemon yellow. They have a slightly knobby, bumpy appearance with a flat bottom and thick, raised neck that comes to a tapered point around the stem. The thin skin is smooth and very aromatic, offering hints of green apple and lemon. The white flesh is very firm and dry and tastes like a mix of apple, pear and pineapple with a hint of acidity.
Pineapple quince are available in the mid fall and through the winter months.
Pineapple quince are an American variety, preferred over many others for cooking and jelly making. Botanically, they classified as Cydonia oblonga ‘Pineapple’. The yellow-hued fruits were introduced around the turn of the 20th century and were the first variety of quince considered to be just as palatable as an apple when eaten fresh. When buying quince in a grocery store in California, chances are good is a Pineapple quince.
Pineapple quince are high in vitamin C and pectin. They also contain vitamin A, calcium and iron, as well as a small amount of dietary fiber and are high in carbohydrates.
Pineapple quinces can be eaten raw but are most often cooked in several applications. They are baked, poached or cooked down to make jams and jellies and are often combined with other fruits for sauces, juices, pies, and candies. The pale flesh turns to a dark purple when cooked and softens. The aromatic fruits are used to make the traditional Latin dulce de membrillo, or quince paste. The jellylike sweet is served on cheese boards alongside manchego or other hard cheeses and paired with wine, spread on crostini with savory prosciutto and blue cheese. It is also used in glazes for meats and baked into desserts or breakfast pastries. Pineapple quince can also be used in braising sauces and marinades for meat or poultry. They can also be juiced and used for cider. Store Pineapple quinces at room temperature until ripe then refrigerate for up to two weeks.
In Colonial America, quince trees were commonly found growing in the yards of most middle-class homesteaders. They were used for their high amounts of pectin, a substance that acts as a natural thickener for preserving fruits. Relying on quinces for making jams, jellies and preserves changed once Charles Knox introduced his powdered gelatin in the 1890s.
The Pineapple quince was the result of a natural cross and selective breeding done by Luther Burbank in Central California. Burbank sought to enhance the fresh edibility of the acrid quince. The Pineapple variety was developed over a period of almost 20 years and was introduced in 1899. Quinces are native to a region south of the Caucasus Mountains, between the Black and Caspian Seas in what is today southern Russia, Georgia, Armenia, and Azerbaijan. Today, Pineapple quinces are the most commercially produced variety in California and are predominantly grown in the state’s central San Joaquin Valley. They are grown to a limited extent in temperate parts of the United States and Australia.
Recipes that include Pineapple Quince. One is easiest, three is harder.
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Near San Diego, California, United States
About 238 days ago, 11/09/19
Santa Monica Farmers Market
Terry RanchNear Santa Monica, California, United States
About 262 days ago, 10/16/19
Sharer's comments : Beautiful Pineapple Quince from Terry Ranch!
Specialty ProduceNear San Diego, California, United States
1929 Hancock Street San Diego CA 92110
About 266 days ago, 10/12/19
Sharer's comments : Pineapple Quince is in!
Santa Monica Farmers Market
Terry Ranch - QuinceNear Santa Monica, California, United States
About 269 days ago, 10/09/19
Sharer's comments : Pineapple Quince is in! #specialtyproduceapp