Quince

Quince

Who would have known that a sour quince could become so sweet?

  • Quinces are a variety of fruit that originated in south-western Asia and the Middle East; and they contain a large proportion of pectin, enabling the cooked fruit to easily set into jellies and jams.
  • The scientific name of the tree that quinces grow on is Cydonia oblonga, from the family Rosaceae, the family of roses, and it is a close relative of pears and apples.
  • Quinces grow to an irregular shape spanning 7 to 12 centimetres (2.8 to 4.7 inches) in height, commonly with a slightly smaller diameter.
  • Most quinces are extremely bitter until being cooked, and combined with their tough texture, the fruit is generally quite impractical to eat raw.
  • The skin of quinces is a bright yellow, with flesh of a cream colour that generally becomes pink when cooked.

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  • Quinces are often made into preserves, baked desserts, sauces or jellies, as they are flavourful, and with a small quantity of sugar or other sweetener added, they develop a sweet taste.
  • Consuming a large quantity of quince fruit seeds at one time can cause a toxic gas to develop in the stomach, as the seeds react with stomach acids.
  • Quinces are scented with a pleasant fragrance and flavour, that is described as a combination of citrus, apples and vanilla.
  • Each hectare (2.5 acres) of quince trees typically produces from 25 to 35 tonnes (27.6 to 38.6 tons) of fruit, and Turkey was the largest producer in 2012 with around 135,000 tonnes (149,000 tons), which was more than 20% of the world’s production.
  • Quinces are good source of vitamin C and have significant quantities of copper, fibre and potassium.
Bibliography:
Campbell J, Quince Growing, 2001, NSW Government – Agriculture, http://www.dpi.nsw.gov.au/content/agriculture/horticulture/pomes/quince-growing
Durand F, Quince: The Tough Fall Fruit With a Secret Reward, 2014, Kitchn, http://www.thekitchn.com/quince-tough-fall-fruit-with-a-secret-reward-ingredient-intelligence-73041
Quince, 2016, Wikipedia, https://en.wikipedia.org/wiki/Quince

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Tamarillo

Tamarillo

Meet the long lost cousin of the tomato – the tamarillo!

  • Tamarillos are a variety of fruit, comparable to the tomato, and they are native to South America.
  • New Zealanders gave the name ‘tamarillo’ to the ‘tree tomato’ fruit, a name it is also known by, in 1967 for commercial purposes, and the fruit is also called ‘tamamoro’, ‘tomate dulce’, ‘tomate granadilla’ and ‘tomate de árbol’ among other names.
  • The tamarillo grows on the plant with the scientific name Solanum betaceum, and it is from the family Solanaceae, the family of nightshades.
  • Tamarillos are somewhat ovoid in shape, and typically reach a length of 4 to 10 centimetres (1.6 to 4 inches) and have a diameter of 3.8 to 5 centimetres (1.5 to 2 inches).
  • The skin of tamarillos can be yellow, red, orange, or purple, while the flesh is often a similar colour to the skin but it sometimes differs.
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  • Tamarallos grow on a tree with a height generally between 3 to 5.5 metres (10 to 18 feet); and a single tree can produce 20 to 30 kilograms (44 to 66 pounds) of fruit each year.
  • A tamarillo’s flavour varies with the colour, with red variants generally having a tart flavour, while the yellow varieties are typically sweet, having a flavour combination of kiwi or passion fruit and tomato.
  • While tamarillos can be eaten raw, often with a utensil that is used to spoon out the flesh, the tough bitter skin is usually left uneaten unless cooked; and the fruit is also popularly made into spreads, stews, curries and other sauces.
  • Tamarillos are very high in vitamin C and are good sources of vitamins A and E, as well as iron and pyridoxine.
  • Tamarillos have been cultivated in parts of Asia and Africa, and they have also been commercially grown in New Zealand since the 1920s, after which demand increased during World War II, due to the fruit’s vitamin C content.
Bibliography:
History, NZ Tamarillo Growers Association, 2008, http://www.tamarillo.com/history/
Tamarillo, 2016, Wikipedia, https://en.wikipedia.org/wiki/Tamarillo
https://hort.purdue.edu/newcrop/morton/tree_tomato.html

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