Quince
Readiness
Ripe between early September to late October
When quince is ripe, it turns from green to a golden yellow, sometimes developing orange spots. It will be very hard to the touch, loses its fuzzy coating on the skin, and comes with a very strong, sweet fragrance.
Harvesting
Average yield 30 to 150 lbs
Ripe quince should come easily off the tree. Pick by hand by lifting the fruit and twisting. If using picking poles, know that it may be difficult to pick off without damaging the tree!
Storing and Eating
Quince should be stored in a cool, dark place away from other fruits or wrapped in paper towel to keep their flavour from infiltrating other food.
To freeze, first wash, peel, core, and slice. Freeze on a single layer on a baking sheet, then transfer to a bag or container. Use within a year.
Most varieties of quince are too hard and tart to eat raw. Cooking turns them into a beautiful pink colour, and develops the flavour into a sweeter, more apple-like taste. In Spain, a jelly-like paste called membrillo is made of quince and traditionally eaten with Manchego cheese. It’s also used in Southwest Asian and North African savoury dishes.
References:
- Indigenous names: Ojibwe People’s Dictionary; Anishinaabemowin Theme-Based Resource Book