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What are these 'fruits' please? and are they edible?
On 08/10/2011 14:31, Sacha wrote:
Japanese quince I think http://en.wikipedia.org/wiki/Chaenomeles I have the pink one, and have never found a use for the fruit. In the past, I've made jelly from them but I'm not convinced it's worth the fiddle! I'm not going to do anything with them either but interesting to know what they are and their name. -- Don't forgive people because you're weak, forgive them because you're strong enough to know that people make mistakes. http://ariesval.wordpress.com/ |
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Quote:
The jelly is worth it if you have enough, but most jams and jellies are a lot of bother unless you've got enough to make about 6lbs. Usual method applies - extract juice (by boiling then squashing, a fruit press is useful), add 1lb sugar to each pint of juice, boil till small drop cooled on a saucer wrinkles when you push it with your finger. Worth straining the juice if you want jewel-like clarity. It's one of those jellies which tastes really good with fatty meats or with poultry. I suppose you could make quince paste with them too - very intense taste, very sweet, cut into small squares for nibbles. Portuguese origin - portuguese for quince is marmelo, hence marmalade. I always leave them, because they look so attractive, and I'd only be able to pick about a pound, if that.
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#3
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What are these 'fruits' please? and are they edible?
On 08/10/2011 21:17, kay wrote:
'AriesVal[_12_ Wrote: I'm not going to do anything with them either but interesting to know what they are and their name. They've got a similar scented taste to them like quince. One or two make a nice addition to apple pie or apple crumble. The jelly is worth it if you have enough, but most jams and jellies are a lot of bother unless you've got enough to make about 6lbs. Usual method applies - extract juice (by boiling then squashing, a fruit press is useful), add 1lb sugar to each pint of juice, boil till small drop cooled on a saucer wrinkles when you push it with your finger. Worth straining the juice if you want jewel-like clarity. It's one of those jellies which tastes really good with fatty meats or with poultry. I suppose you could make quince paste with them too - very intense taste, very sweet, cut into small squares for nibbles. Portuguese origin - portuguese for quince is marmelo, hence marmalade. I always leave them, because they look so attractive, and I'd only be able to pick about a pound, if that. How interesting, thank you Kay -- Don't forgive people because you're weak, forgive them because you're strong enough to know that people make mistakes. http://ariesval.wordpress.com/ |
#4
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What are these 'fruits' please? and are they edible?
In article ,
AriesVal wrote: On 08/10/2011 21:17, kay wrote: I suppose you could make quince paste with them too - very intense taste, very sweet, cut into small squares for nibbles. Portuguese origin - portuguese for quince is marmelo, hence marmalade. I always leave them, because they look so attractive, and I'd only be able to pick about a pound, if that. How interesting, thank you Kay I could produce easily over 20 pounds! But cheese (or paste) made with those isn't all that sweet, because they are VERY acid; it IS very sweet made with true quinces. Regards, Nick Maclaren. |
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