Related to apples, pears and plums, the quince is a member of the Rosacea (rose) family. They must be cooked before eating - they are deliciously fragrant, and once cooked, the flesh turns rosy pink and the flavour develops a sweet, piquant richness. Quince contains a naturally high level of pectin, therefore one of its main uses is as a preserve, both on its own and as an addition to other jams and chutneys. Try this Roast Quince recipe by Donna Hay - it contains cinnamon, vanilla bean and orange rind.
What makes it unique is the crunchy texture and mild flavor. That's why it can be enjoyed raw without removing the skin. Typically, this veggie has a tiny bit of a bitter taste, but the bitterness could become stronger when the plant is over-matured. As for the aroma, they have a very neutral smell when raw and develop a little earthy scent when cooked. Try this authentic Thai Eggplant & Pumpkin Green Curry recipe - this curry is such a celebration of everything from the earth.
Kanzi® is not just any apple, it is an apple of quality. The luxurious appearance is an alluring promise of the crunchy bite and deliciously well-balanced sweet and sour flavour. Now available from our produce department.