Now is the time to cook with quince

We couldn't bear to let the short season for these underappreciated fruits -- brown-sugar-sweet persimmon and bracingly tart quince -- pass without gathering our favorite recipes and sharing them with you.



Unlike its relatives the apple and the pear, quince is often too hard and sour to eat raw. When cooked, the fruit becomes soft and pleasantly tart. Look for large, firm fruit with yellowish-white flesh. Store quince in the refrigerator, wrapped in a plastic bag, for up to two months.

Hachiya Persimmon

Hachiya or Japanese persimmon are the most widely available variety in the United States. They are large and round, with a slightly elongated, pointed base. If unripe, hachiya are very astringent. Once ripe, they have a smooth, creamy texture and a tangy sweetness.

Fuyu Persimmon

Fuyu persimmons are smaller than hachiya -- they resemble a small tomato or acorn. Look for fruit that is plump and firm, with smooth, glossy skin.

Ripen and Store Properly

To ripen persimmon, place fruit in a punctured brown paper bag and keep at room temperature. Store ripe fruit in the refrigerator for up to three days.


Salads and Hors d'Oeuvres

Bibb Lettuce Salad with Persimmons and Candied Pecans

Serrano Chips with Quince Preserves and Manchego

Persimmon Wedges with Toasted Hazelnuts

Prosciutto with Persimmon, Pomegranate, and Arugula

Main Courses

Lamb Chops and Fresh Persimmon Chutney

Braised Pork with Fuyu Persimmon

Middle Eastern Spiced Lamb Steaks with Poached Quince

Moroccan Lamb and Quince Stew


Quince Tarte Tatin

Lemon-Glazed Persimmon Bars

Persimmon Sundaes

Quince Pound Cake

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