Quince - high-standard but omitted fruit
2001
Reznicek, V. (Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic))
The author presents information on the origin and occurrence of quinces. The botanical characteristics and nutritional value are also described. This fruit is not suitable for direct consumption because it is hard and not juicy. It is, however, an excellent raw material for jams, marmelades and jellies where the very typical taste and smell of quince is appreciated, and also when mixed with other types of fruit. Some recipes for stewed quince, marmelade and jam are presented.
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Эту запись предоставил Library of Antonin Svehla