Pineapple Quince
Estimated Inventory, 18 lbs : 1.67
This item was last sold on : 04/05/26
Description/Taste
Pineapple quince varies in size and shape with different growing conditions, but the fruits generally average 7 to 10 centimeters in diameter. The fruits have a round to pyriform shape with a small raised neck and a broad, curved, bulbous base. The skin is semi-thin, smooth, taut, and delicate, easily bruised. The surface can also have a bumpy texture and a light coating of fuzz that is easily removed by washing. Pineapple quince ripens from green to a golden, lemon-yellow hue. Underneath the surface, the white to ivory flesh is dense and firm when raw, encasing a central core filled with dark brown seeds. The variety is known for its drier consistency when fresh, but the flesh softens and becomes tender when cooked. The flesh also transitions into a light pink hue with heat. Pineapple quince releases a tropical, floral, and musky aroma. The flesh is sweet, tart, and mildly astringent when raw. Once cooked, the fruits develop a deeper, fruity, tropical, and sweet flavor with tangy citrus-like nuances and some acidity.
Seasons/Availability
Pineapple quince is available from fall through winter. Depending on the growing region, the fruits can be harvested as early as August and picked through February.
Current Facts
Pineapple quince, botanically classified as Cydonia oblonga, is an American variety belonging to the Rosaceae family. The mid to late season fruits were developed by famed breeder Luther Burbank in California in the late 19th century and were specifically created to be a variety that could be eaten fresh. Pineapple quince has low chill hours, requiring around 300 per season, an improved flavor, a larger size, and shorter cooking times. The variety is favored for its easy-to-grow nature and versatility in culinary preparations. Pineapple quince earned its fruity moniker from Burbank when he allegedly tasted the fruit in a jelly. He detected faint hints of pineapple and named the variety in honor of its tropical nuances. Pineapple quince can be eaten raw or cooked, a distinguishing trait for the cultivar, and is commercially grown and sown in home gardens worldwide, especially in the United States, for sweet and savory dishes.
Nutritional Value
Pineapple quince has not been studied for its nutritional properties. Quince, in general, is a source of fiber to regulate the digestive tract and vitamins A, B, and C to contribute to energy production, maintain healthy organs, and strengthen the immune system. Quince also provides minerals in varying amounts, including copper, iron, potassium, phosphorus, magnesium, and calcium. These minerals help the body produce proteins for oxygen transport through the bloodstream, build red blood cells, balance fluid levels, control nerve functions, and support bone and teeth health.
Applications
Pineapple quince has a sweet, tropical, fruity, and tangy taste suited for fresh and cooked preparations. When the variety is ripened on the tree, the fruit can be bitten like an apple and eaten raw. The ability to eat this quince variety fresh is determined by when the grower picks the fruit. If picked too early, it will be too dense and unpalatable. If harvested once ripe, the flesh can be eaten out of hand and is enjoyed with a sprinkling of lemon juice and chile powder. Pineapple quince, like other quince varieties, is famously used to make marmalade, jams, and jellies. Quince has high pectin content, making it an ideal thickening ingredient. Worldwide, quince is used to make traditional dulce de membrillo, or quince paste, which is sliced into thin squares and served on cheese boards alongside manchego or other salty, hard cheeses. It is also spread on crostini with savory prosciutto and blue cheese. In addition to jams and pastes, Pineapple quince can be combined with other fruits and baked into sauces and pies. The fruits are simmered in stews, cooked down and mixed into spaghetti sauce for enhanced flavoring, or added to braising sauces for roasted meats. When simmering into sauces, the pale-yellow flesh will transform into a pale pink to crimson-purple hue. Pineapple quince can also be poached in sugar syrup and spooned over ice cream, oatmeal, or granola, or added to ciders and other beverages. Pineapple quince pairs well with fruits such as apples, pears, raspberries, apricots, and oranges, spices like nutmeg, cinnamon, cardamom, and cloves, and herbs including rosemary, fennel, and thyme. Whole, unwashed Pineapple quince can be stored at room temperature until ripe. Once mature, the fruits can be stored in an unsealed plastic bag in the refrigerator for two weeks. In professional storage, the fruits may be kept for several months.
Ethnic/Cultural Info
Luther Burbank was often nicknamed Wizard Burbank in written publications across the United States in the early 20th century. At the time, the term wizard was a common descriptor used in the media for individuals famous in their fields. Thomas Edison was even named the Wizard of Menlo Park for his inventions. One of the first written publications to feature Burbank was in a 1896 Sunday edition of the San Francisco Call. By 1905, Burbank had almost reached the height of his fame for plant breeding and was a nationally known figure. Some sources also note that over six thousand visitors journeyed to the border of Burbank’s experimental garden in Sebastopol in 1904 to try to see the breeder and his trees. Luther Burbank began plant breeding when he was twenty-one and worked for many years in Massachusetts. Later, he purchased land in 1885 to establish an experimental farm, which he called Goldridge, in Sebastopol, just west of Santa Rosa. The eighteen-acre farm became famous for Burbank’s experimental breeding, and after Burbank’s passing in April 1926, the farm and plant rights were sold to Stark Brothers Nurseries. In the late 20th century, portions of the farm were eventually acquired and preserved by Western Sonoma County and were listed on the National Register of Historic Places. Tours are still given on the remaining farm property, and one of the trees showcased in the tour is a Pineapple quince tree.
Geography/History
Pineapple quince was developed by Luther Burbank on his farm in Sebastopol, in Central California. It is said that Burbank sought to create a quince variety that could be eaten fresh without the need for cooking. He also wanted the variety to have a faster cooking time than existing cultivars with improved flavor. It took Burbank over fifteen years of natural, selective breeding to develop Pineapple quince, and the variety was released to growers in 1899. Burbank also released Van Deman quince, creating two commercially important quince cultivars still grown in California. Today, Pineapple quince is considered the most produced variety in California and is primarily grown in the state’s central San Joaquin Valley. It is also cultivated in Southern California. When in season, Pineapple quince is found at farmers’ markets and select wholesalers. The variety has also been spread worldwide as a specialty quince.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Mabel's Gone Fishing | San Diego CA | 619-228-9851 |
| Park Hyatt Aviara (Ember & Rye) | Carlsbad CA | 760-448-1234 |
| Jeune Et Jolie (SOMM) | Carlsbad CA | 858-231-0862 |
| Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
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