The deep connections between Greece and quinces go back an exceptionally long way, to a time when the best quinces in the ancient world were growing on the island of Crete in the city/region of Kydonia - hence the origins of the botanical name for quince: Cydonia oblonga. Quinces remain a beloved food in Greek cuisine, with favourite recipes evolving within regions, villages, and families. This month we delve into:
‘Every dish has a story; every bite, a memory.’ Diane Kochilas - Greek American cookbook author.
Cathy x
When summer slips away and the leaves begin to fall, quinces are readying their magic powers
It’s a fruit with personality: voluptuous, sensual, golden, fragrant, sublimely aromatic, and oh so versatile. It’s true that they aren’t much fun to eat raw … but the wow factor comes during cooking: Quince + sweetener + heat + time = heaven on a spoon. Pure alchemy.
Though related to apples and pears - which you can tell by their shape - they are botanically different. Their fancy name is Cydonia oblonga; one that shouts back to ancient Greece where the very best quinces in the world were grown in Kydonia, on the island of Crete.
All 16 known quince varieties currently in Australia are growing in the Quince HQ orchard.
The Quince HQ orchard was established in 2013. All sixteen varieties of quince trees have since been sourced from three specialist heritage fruit tree nurseries in Tasmania and Victoria:
Cathy Hughes
0428 720 728
magic@quincehq.com.au
Mon - Fri
9:00 am - 5:00 pm
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