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Quince: The Forgotten Fruit

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In its heyday, quince was once referred to as the “golden apple” of the ancients. It stood for love and happiness. There was a time, too, when it was a fixture of backyard gardens everywhere. That’s an awful lot for one fruit.

According to the New York Times, this once-esteemed pome is on its way to wrongful neglect. The article interviews horticulturists and quince farmers in search of a reason for the increasing disregard, conjecturing - perhaps a bit dramatically - that quince might not be around today if it weren’t for attention from these off-beat growers.

Maybe they aren’t likely to become a figment of plant history anytime soon, but at the very least, it can't hurt to restore them to your cooking radar. Local Roots has a few ideas for you, including a recipe for Iranian Quince Stew from our very own Nozlee Samadzadeh. (Not that we’re biased, or anything.)

In Praise of the Misunderstood Quince from NY Times

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Comments (2)


over 3 years ago Lambs' Ears and Honey

Quinces are have another round of popularity here in Australia as their current season comes to an end. The tree has stunning flowers and the fruit has some very passionate fans - a group which didn't include me until quite recently. I combined cooking methods using my slow-cooker and then my oven to create quinces that have changed my life!


over 3 years ago baltimoregon

Wish I had some quince right now to make quince pip tea to soothe my sore throat. See my "Demystifying the Quince" piece for NPR's Kitchen Window: And Barbara Ghazarian has written a whole cookbook on the subject-"Simply Quince."