Mecca Ibrahim blog: Quintessential quince

Quinces are an ancient fruit. Originating from Iran and the Caucuses, it was already prolific in Europe by the Roman times - it was even thought that quinces were cultivated before apples. England first recorded the quince in 1275, when Edward I planted some at the Tower of London. It’s strange that even though that was over 700 years ago, we still feel they are an exotic fruit. Now most British quinces are imported, and Turkey still produces over one quarter of the world's total quinces. A quince looks like the cross between a pear and a lumpy apple - squat, with a golden yellow skin. However in terms of taste and texture though, it's quite different. The flesh is pappy and astringent. The outer skin is rough and woolly. Quinces become available round October, where they are most commonly found in farmer's markets or well-stocked greengrocers. As with apples, if you store them carefully in a cool, dry place, they can be kept for a long amount of time. Cooking with quince: During cooking, quince will soften, and its hard yellow flesh will magically turn pink and fragrant. They can be poached, roasted and stewed. Whatever the method, the key is to cook quinces for a long time at a low temperature. Whether, you’re going to add them to sweet or savoury dishes they are often cooked with a drizzle of honey or a little