In Praise of the Misunderstood Quince
“Cutting into the obdurate flesh practically takes a katana,” writes Michael Tortorello, regarding a once-renowned fruit that has since slid down the slippery slope of history’s forgetfulness. Few Americans have even seen a quince, much less tasted the fruit. And with perhaps good reason: it’s not easy to eat.
But despite its curmudgeonly reputation, there are those trying to restore the classic pome to its former relevance, even right here in New York. —MN
Everything with plants seems to be a chore for Tortorello, but perhaps he went on to mention that quince is still well-regarded in Korea and Japan. Among other uses, the fruit can be preserved in honey to make a tisane.
I bought a fruit (grown in Chile) last weekend and sowed the seeds a couple of days later. I don’t think the fruiting variety blooms as profusely as the flowering types, but growing my own (and getting fruit in the bargain) is more economical than buying potted plants.