Pale yellow skin with a thick layer of brown fuzz. This little fruit could use some grooming tips. Funky wobbly shape about the size of a softball with off-white flesh
Bright, fresh and very very appley with the slightest bit of lemon
Really hard and dry, almost like biting in to fine wood
Fairly dry, slightly spongy and tart
OVERALL Overall Rating:
Everything I have read about Quince says they are too tart and astringent to eat raw. This particular variety doesn’t really have those problems, I could eat it if I really wanted to (no noticeable astringency to me), it just doesn’t taste good. It wasn’t that much more tart than a bad granny smith apple. That being said, apparently quince become all mystical and amazing once cooked, but dare I mention in the third post in a row that I prefer to be lazy and not have to chop and peel and cook and stuff just to eat a piece of fruit. So my apologies dear orange quince (also known as the apple-shaped quince), but you will not be scoring well on the snacking scale today.
Orange (aka: Apple-shaped)
Lest you think I’ve let you down, (and so I don’t start receiving hate mail from quince lovers everywhere) I did poach these little funky girls. Sadly, I had also heard that quince turn a lovely shade of red when poached, but these did not. They stayed their pale yellow color, which I now know is normal for this variety. They tasted good I suppose with a complicated floral apple taste and a citrus undertone but I just can’t get that excited about them. I even baked them into a free form pie with the hidden rose apples I had leftover. “Eh.” That’s about all I can say about them. I do think I will try another variety though. I’ve just heard too many good things to let them go at one try.