{"id":296,"date":"2017-11-03T00:00:00","date_gmt":"2017-11-02T23:00:00","guid":{"rendered":"https:\/\/www.ciceronegranada.com\/quince\/"},"modified":"2019-04-26T12:07:06","modified_gmt":"2019-04-26T10:07:06","slug":"quince","status":"publish","type":"post","link":"https:\/\/www.ciceronegranada.com\/en\/blog\/quince\/","title":{"rendered":"Quince, a seasonal fruit"},"content":{"rendered":"<h3>Quince autum seasonal fruit<\/h3>\n<p>Last week, we told you a bit about the <a href=\"https:\/\/www.ciceronegranada.com\/en\/blog\/pomegranate\/\">pomegranate<\/a>, which is in-season at the moment. So, this week we\u2019re going to explore the <strong><em>membrillo <\/em>or quince<\/strong>, a fruit that\u2019s well-known across Spain for the exquisite recipes made with it such as the <em>carne de membrillo<\/em> (quince jelly). Let\u2019s see where its history leads us&#8230;<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-6190 size-medium\" src=\"https:\/\/www.ciceronegranada.com\/wp-content\/uploads\/2017\/11\/5862537183_398cdee5a4_o-300x225.jpg\" alt=\"quince\" width=\"300\" height=\"225\" \/><\/p>\n<p>Its <strong>name<\/strong> comes from its yellow and almost golden colour when ripe. When unripe, quinces are green and round with grey hairs covering the skin. However, they do give off a pleasant scent. The name comes from Greek, and can be translated as \u201choney apple\u201d. This fruit is found in warmer climates, such as in the Mediterranean and the Balkans, since it needs warmth in order to ripen.<\/p>\n<p>In Ancient Greece, it was common to give quinces as a <strong>wedding gift<\/strong> in order to worship Aphrodite. However, the brides used the fruit to perfume some of the rooms. In Ancient Rome, this \u2018golden apple\u2019 was a traditional part of their culinary repertoire; cooked with honey and used to accompany leek.<br \/>\n<img decoding=\"async\" class=\"aligncenter wp-image-6192 size-medium\" src=\"https:\/\/www.ciceronegranada.com\/wp-content\/uploads\/2017\/11\/35722215274_1b4e5e3d36_o-300x169.jpg\" alt=\"quince\" width=\"300\" height=\"169\" \/><\/p>\n<p>Quinces are fruit that cannot be consumed as is \u2013 they\u2019re<strong> hard and bitter,<\/strong> unless candied. The most common recipes are compote, jam and pudding, and we mustn\u2019t forget the famous <em>carne de membrillo<\/em>, from Spain.\u00a0 An easy recipe that\u2019s accessible to all. Are you interested? It\u2019s true that <strong>making quince jelly<\/strong> does require a fair bit of work: for each half kilo of chopped quince, you\u2019ll need to add 800g of sugar. After leaving it to cook for almost two hours, blend and place it in moulds. Leave to cool. It will last for months in the fridge as sugar is an excellent preservative. That\u2019s why quince jelly tends to be made in large quantities &#8211; at least two kilos of quinces are needed to make approximately half a kilo of quince jelly, which will last until next autumn, when we can start to make another batch.<\/p>\n<p>If you don\u2019t fancy putting in so much work, you\u2019ll find ready-made quince jelly in supermarkets and food shops across Spain, so you don\u2019t have to do the work.<\/p>\n<p><strong>Quince jelly<\/strong> can be eaten on toast with butter at breakfast time, but our favourite is to eat it with a slice of cheese &#8211; fresh, semi-cured, cured&#8230; any type of Spanish cheese will be divine when paired with quince jelly.<\/p>\n<p>&nbsp;<\/p>\n<p>More info on the source:\u00a0<a href=\"https:\/\/es.wikipedia.org\/wiki\/Cydonia_oblonga\" target=\"_blank\" rel=\"noopener noreferrer\">wikipedia<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Quince autum seasonal fruit Last week, we told you a bit about the pomegranate, which is in-season at the moment. So, this week we\u2019re going to explore the membrillo or quince, a fruit that\u2019s well-known across Spain for the exquisite recipes made with it such as the carne de membrillo (quince jelly). Let\u2019s see where [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":2110,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[315],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Quince, a seasonal fruit<\/title>\n<meta name=\"description\" content=\"The membrillo or quince, a fruit that\u2019s well-known across Spain for the exquisite recipes made with it such as the carne de membrillo (quince jelly).\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ciceronegranada.com\/en\/blog\/quince\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quince, a seasonal 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