Re: My Aberrant "Pear"
- To: Bob Beer
- Subject: Re: My Aberrant "Pear"
- From: r*
- Date: Thu, 30 Sep 1999 12:04:44 -0700 (PDT)
That's a new one on me. Thanks. Is it a regional specialty like
Eskishehir kaymagi? In case anyone would ever want one, I've got a number
of Turkish recipes for quince jelly, preserves, marmelades, compotes.
Bob's note on the seeds is very interesting, because they're often an
essential though eventually discarded ingredient in quince recipes.
And if you've never had a quince dolma, you don't know what you're
missing.
On Wed, 29 Sep 1999, Bob Beer wrote:
> Date: Wed, 29 Sep 1999 12:22:52 PDT
> From: Bob Beer <sazci@hotmail.com>
> To: rriedy@unm.edu, medit-plants@ucdavis.edu
> Subject: Re: My Aberrant "Pear"
>
> >Not unnaturally as a
> >confirmed citrus rind eater, I developed a taste for raw, unripe quinces
> >off the tree. Judging from the looks of disgust on my older >relatives'
> >faces, this was a feat that qualified me for a sideshow.
>
> More geographical fruit trivia. :)
>
> In Turkey, quinces are usually cooked, and made into the thick chewy candy
> that Alessandra mentioned from medlars. This is usually packed with bay
> leaves for fragrance, and eaten with walnuts. But they are eaten raw as
> well, though when ripe! The fruit is a bit astringent but very fragrant.
> If you get to the point where the mouth feels a little "tight", there is a
> self-contained remedy - you just take one of the seeds and suck on it. They
> are covered with pectin and that makes your mouth smooth again!
>
> bob
>
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