Pomegranate, Quince, Persimmon
Three Fall Fruits from Ancient Asia to Fall in Love with
Oct 26, 2008
Some Rosh Hashanah meals use pomegranate to signify the new year and good deeds one intends to do. Pomegranates (berry), quince (pome) and persimmons (berry) all become available this time of year making them perfect for Holiday menus. They all have mythical or biblical ties to love.
These ancient fruits of the East are still largely unknown in many contemporary kitchens. This is a shame. Come, be seduced by their flavor, their nutrition, and their many versatile culinary uses.
Pomegranates - Mythical Fruit and Modern Antioxidant Miracle
Some say it was the pomegranate, not the quince, that was the fruit in the Garden of Eden. For Rosh Hashanah, the Jewish New Year, many families eat pomegranate as the “new fruit”. It was both mentioned as a fruit of the Land of Israel and the multiple seeds are symbolic of the good deeds we are to do in the new year.
- An Armenian legend has it that a lover must open a pomegranate and feed the object of desire each seed without dropping one, to prove his worthiness as a careful and attentive suitor.
- Some say a pomegranate has 365 seeds one for each day of the new year. Others say the seeds' number corresponds to the mitzvahs in the Torah.
- Pomegranates are associated with evil or carnal desire in many ancient stories due to the fruit’s ability to “bleed”.
Opening a pomegranate can be a bloody mess, but is easily and cleanly accomplished if done this way:
- Score the calyx or blossom end in a cross.
- Hold the entire pomegranate under water in a large bowl.
- Pry the fruit open by inserting both thumbs into the cross-hatch.
- Remove the membranes holding the pockets of delicious seeds, gently letting the seeds fall to the bottom.
- The pulp floats and is then easily discarded.
For an festive way to use the seeds try my Ruby Sparkler.
Quince - Confiture, Baking, and Roasting
Confiture (from French "confit" to preserve) is one of the most popular uses for quince which is very high in pectin, the substance that causes gelling.
Quince have a long history with references in the bible, ancient writings of many countries in the Middle and Far East.
- To this day, a gift of quince for the “apple of your eye” signifies your commitment.
- Quince are most often compared to apple or pears, and belong to a group of fruits called “pomes” (rhymes with "homes")
- Quince are scientifically classified with roses (genera Chaenomeles and Cydonia).
- Quince, like persimmons, have an astringent quality and only one cultivar of quince is easily enjoyed raw.
They are also very highly perfumed when ripe. Forget a quince (or a bag of them) in your car and you’ll never need to hang a fake pine tree from your rearview. That’s an expensive air freshener, though. Leave it too long and you’ll have quite a different problem.
Quince season is October through December which helps to explain their appearance in many fall menus. They are best after first frost (like collards and kale) but can bruise easily. Since they keep for months in a bag in the fridge, best to find quince that are firm, heavy, yellow and as unblemished as possible.
How to use quince:
- Add to apple pies, or poach along with pears.
- Add to cranberry relish or sauce.
- Quince pairs well with chicken and pork, add to roasted root vegetables like celeriac, turnips, sweet potato for a wonderful fall side dish.
Persimmons - Tart or Luscious Food of the Goods
Genus diospyros - or "food of the gods" in Greek, is also the name for persimmon. Japanese call them kaki. Botanists call them diospryos kakis. Just call them delicious and try them! Depending on the cultivar, you can eat them right away (Fuyu) or suffer if you do (Hachiya).
- Many persimmons can have a subtle cinnamon or chocolate tone.
- The Hachiya variety can be frozen then spooned out like a custard or sorbet.
- An excellent source of vitamin A, a good source of vitamin C, rich in fiber, good source of Manganese.
- The Fuyu cultivar (left, below), shaped like a tomato or a miniature pumpkin can actually be eaten while quite firm without that puckering tannic effect.
- Hachiya persimmons (right, below) are luscious when ripe, practically inedible otherwise.
