Also call:
 | DESCRIPTION
|
Looks like a very large apple, has a similar apple texture and a sour taste.
| HISTORY AND ORIGIN
|
Originated in Turkestan and Persia. To the Romans and Greeks quinces were a sign
of happiness, love and fruitfulness.
| BUYING AND STORAGE
|
Choose firm, plump Quinces with light green to yellow skin and a strong fragrance.
Ripen at room temperature. Refrigerate when ripe. Will keep up to 2 weeks.
| PREPARATION AND USE
|
Wash, peel and core. Quinces are usually cooked to improve their flavour and are
excellent in jams, jellies or paste. Great for making pies, stew, poached or baked.
| NUTRITIONAL INFORMATION
|
Not Available.
| MAJOR NUTRIENTS
|
- SERVING SIZE: 100 grm
| * ENERGY: |
200 kj |
* IRON: |
|
| * PROTEIN: |
1
grm |
* POTASSIUM: |
|
| * FAT: |
.2 grm |
* CALCIUM: |
|
| * CARBOHYDRATE: |
11 grm |
* VITAMIN A: |
|
| * DIETARY FIBRE: |
8 grm |
* VITAMIN B: |
|
| * SODIUM: |
16
grm |
* VITAMIN C: |
40
mg |
| VARIETY
|
JAPONICA: Hard yellowish fruit and not edible raw.
|
