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Offering a slight pineapple taste, Chilean pineapple quince is an attractive fruit that ripens to a lovely golden yellow flesh.
Chilean pineapple quince makes sporadic appearances throughout the year.
Rich in fiber, pineapple quince provides a moderate amount of vitamin C and potassium. Four ounces of raw fruit contains about 65 calories.
Packed with pectin, it's perfect for making marmalade, jam and jelly. Poach, braise, bake or stew. Peel and roast. This fruit's sturdy melting texture endures long cooking. Apple and pear dishes love its compatible and tasty company. Fill tarts. Aromatic pineapple quince deliciously enhances the flavor of apple pie. Its cooked lovely pinkish color creates an eye-catching aesthetic presentation in sweet and savory dishes. This fruit also makes a very tasty wine.
Moroccan, Persian, Romanian and Balkan cuisines especially favor this fruit. Of all its fans, however, Turkey prizes quince the most.
Native to Asia in the Caucasus region and of the species Cydonia oblonga, this fruit is the only member of the genus Cydonia. Growing on a small to medium size twisted ornamental tree, quince produces attractive dark green leaves with a characteristic whitish underside and a very big white to pink five-petal spring flower. Quinces flourish in central and southern areas where summers are hot enough for the fruit to fully ripen.
