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.
Tips:
Quince
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.
Recipes:
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
Desserts
Click here for many more recipes
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