This long-forgotten fruit is experiencing a comeback with the revival of slow food.
FOR MORE ABOUT QUINCE, SEE: The Disappearance and Revival of Fruiting Quince.
• 1/2 to 3/4 pound fresh quinces, washed, peeled, cored, and shredded (2 to 2-1/2 cups)
• 1 cup water
• 2 large tomatoes, blanched, skin and seeds removed, mashed, and drained of excess juices only see note below), or 1 can (14.5 oz.) diced tomatoes, drained of excess juices only and mashed
• 1/4 cup finely diced or grated small yellow onion
• 2 teaspoons grated fresh jalapeno
• 1/4 cup finely chopped fresh cilantro
• 1/2 to 3/4 teaspoon salt
• 2 to 3 tablespoons fresh lime juice (1 to 2 limes)
1. Place the shredded quince and water in a medium-sized saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until almost all the liquid is gone, about 20 to 25 minutes. The quince will be a yellow gold color.
2. While the quince is simmering, prepare the tomatoes. Fill a second medium-sized saucepan two-thirds with water. Bring to a boil over high heat, and then drop the whole fresh tomatoes in.
3. Boil until the skins blister, only a few minutes is necessary; then remove each tomato with a slotted spoon into a bowl and set aside to cool until the tomatoes are cool enough to handle. Remove the skins and press out the seeds with your fingertips.
4. Place the pulp in a mixing bowl and chop coarsely with a knife or mash with a potato masher.
5. Transfer the cooked quince to a mixing bowl.
6. Add the tomato, onion, jalapeno, cilantro, salt, and lime juice.
7. Cover and chill at least 30 minutes before serving.