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Fruit & Vegetables

Quince - Symbol of Love and Gift of Gods

The months of September and October are harvest time for a very special fruit: the quince. This fruit was once very popular in Tirol, but has been outstripped by its “relatives” – apples and pears – which is a shame really as the yellow pome fruit it is very versatile.

In the past every traditional Tirolean orchard featured at least one quince tree which grow to 3-4m in height; flowering quinces were and are cultivated as ornamental shrubs for their attractive scarlet, pink, or white flowers. Quinces can be round, oval or somewhat pear shaped. and have a rather rough and woolly rind. The waxy skin underneath this outer layer gives off a rather remarkable scent.
Most varieties of quince are rock hard and quite sour, and should not be eaten raw. Because of their firmness and sour taste, quinces are almost always peeled, sweetened, and cooked, frequently into preserves and juices. In the cooking process, the flesh turns a delicate pink and emits a delightful perfume-like fragrance
The ancient Greeks considered quinces to be the symbol of fertility and dedicated them to the goddess of love. The fruit, being dedicated to Venus, was regarded as the symbol of Love and Happiness, and there was the bridal custom of a quince being shared by a married pair. Quinces sent as presents, or shared, were tokens of love. The custom was handed down, and throughout the Middle Ages quinces were used at every wedding feast,
Many healing properties were attributed to the quince: in Medieval times, Europeans thought quinces aided digestion, and a syrup prepared from the fruit was used as addition to drinks in sickness.
Quince liqueur
To make quince liqueur, cut 1kg quinces into quarters, remove the seeds and shred the fruit without peeling. Place the quarters in a bowl, cover and let stand in a cool place for 3 days. Squeeze the juices through muslin and then measure the juices. Add an equal quantity of spirits. To every liter of the mixture add 1 1/2 cups of sugar and a small piece of coriander. Let stand in a large jar or crock for two weeks or more, strain the liqueur through a muslin cloth and bottle.