Quince Each
Quince is one of Australia's great forgotten autumn fruits. It looks like a lumpy, golden pear but it cannot be eaten raw. Hard, dry and astringent straight from the tree, cook it and something remarkable happens: the flesh turns a deep rose-red and develops an extraordinary floral, honey-scented flavour that no other fruit can replicate.
The most well-known use is quince paste (membrillo), that ruby-coloured slab served alongside manchego or aged cheddar on a cheese board. Beyond that: slow-poach quince in sugar syrup with vanilla and a star anise for a stunning autumn dessert with cream or custard, or add to slow-braised lamb or pork for a fragrant, lightly sweet depth that lifts the whole dish.
Australian quince season runs from April through July. Choose fruit that is yellow to golden with a fine white fuzz on the skin, which is completely normal. Quince are always firm; that is not a sign of being unripe, it is how they are supposed to be. A strong floral fragrance is the best quality signal. They store exceptionally well, weeks at room temperature and months in the fridge.
Quince Each
Quince is one of Australia's great forgotten autumn fruits. It looks like a lumpy, golden pear but it cannot be eaten raw. Hard, dry and astringent straight from the tree, cook it and something remarkable happens: the flesh turns a deep rose-red and develops an extraordinary floral, honey-scented flavour that no other fruit can replicate.
The most well-known use is quince paste (membrillo), that ruby-coloured slab served alongside manchego or aged cheddar on a cheese board. Beyond that: slow-poach quince in sugar syrup with vanilla and a star anise for a stunning autumn dessert with cream or custard, or add to slow-braised lamb or pork for a fragrant, lightly sweet depth that lifts the whole dish.
Australian quince season runs from April through July. Choose fruit that is yellow to golden with a fine white fuzz on the skin, which is completely normal. Quince are always firm; that is not a sign of being unripe, it is how they are supposed to be. A strong floral fragrance is the best quality signal. They store exceptionally well, weeks at room temperature and months in the fridge.
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Shipping & Returns
Shipping & Returns
Description
Quince is one of Australia's great forgotten autumn fruits. It looks like a lumpy, golden pear but it cannot be eaten raw. Hard, dry and astringent straight from the tree, cook it and something remarkable happens: the flesh turns a deep rose-red and develops an extraordinary floral, honey-scented flavour that no other fruit can replicate.
The most well-known use is quince paste (membrillo), that ruby-coloured slab served alongside manchego or aged cheddar on a cheese board. Beyond that: slow-poach quince in sugar syrup with vanilla and a star anise for a stunning autumn dessert with cream or custard, or add to slow-braised lamb or pork for a fragrant, lightly sweet depth that lifts the whole dish.
Australian quince season runs from April through July. Choose fruit that is yellow to golden with a fine white fuzz on the skin, which is completely normal. Quince are always firm; that is not a sign of being unripe, it is how they are supposed to be. A strong floral fragrance is the best quality signal. They store exceptionally well, weeks at room temperature and months in the fridge.
