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Re: [nafex] Quinces in Portugal
I have both types. There is a pretty fine line between the two, and part of
it depends on ripeness. I have several varieties that are quite tender and
smooth fleshed, with fairly few grit cells. In a warmer climate (or when we
get a long dry warm fall) the tender types are about like an apple and can
be eaten out of hand, though I don't call them perfect. Some of the other
types, however, if left to get absolutely dead ripe, or held in storage for
a long while, will get fairly tender and aren't bad to eat fresh, either.
"Smyrna" is the best example of the type, though shape varies with variety.
I have some that are perfectly pear shaped, and some that are big oblong
blocky things. The more commonly sold varieties like Pineapple and Van
Deman are more like the marmeleiro types.
Grapes, unusual fruits, writing, consulting, more, at
>From: Robert Hartley <firstname.lastname@example.org>
>Subject: [nafex] Quinces in Portugal
>Date: Sun, Jan 14, 2001, 1:20 PM
>I ran across the following on the net (at www.manorhouses.com/food.htm).
>"In Portugal there are two distinct kinds of quince. One is marmeleiro
>which gives marmelos, hence the name marmelada given to the jam made
>from these fruits. The other is gamboeira whose fruit is called gamnoa,
>which is bigger, smoother and sweeter than its counterpart but once
>these fruits are made into jams or jellies it is difficult to
>distinguish the difference between the two."
>Does anyone have more information on the difference?
>The piece adds "Quince jam (Marmelada) is also called quince cheese
>since when the jam has dried it can be eaten like cheese." !!
>Bob Hartley, PA Z6