怎么吃溫柏，一種被遺忘的水果

怎么吃溫柏，一種被遺忘的水果

Consider the quince: centuries ago, it was the talk of the town, eaten by kings, queens and commoners. Often eaten with wild game, it was just as popular, if not more so, than its cousins apples and pears. With a renewed appreciation for local produce and farmers markets all over the country these days, it seems the time is ripe for a quince revival.

想想溫柏:幾個世紀以前，它是鎮(zhèn)上的談論話題，國王、王后和平民都吃它。它常與野味一起食用，即使不比它的近親蘋果和梨更受歡迎，至少也和它們一樣受歡迎。隨著這些天來全國各地對當?shù)剞r產品和農貿市場的重新重視，溫柏復興的時機似乎已經(jīng)成熟。

Consider adding quince to your repertoire of fall dishes and desserts. (Photo: Agave Studio/Shutterstock)

Quince is considered native to the Caucasus region and Western Asia, but has made its way all over the world, winning particularly ardent fans in Spain, France and Portugal with its jellies and jams. In fact, the word "marmalade" originally referred to quince jam, thanks to the Portuguese word for quince, "marmelo."

溫柏被認為是高加索地區(qū)和西亞的特產，但它的足跡遍布世界各地，以其果凍和果醬贏得了西班牙、法國和葡萄牙的狂熱粉絲。事實上，marmalade這個詞最初指的是quince jam，因為葡萄牙語中quince的意思是“marmelo”。

Once quince came over to the New World, it quickly caught on with colonial women, who made use of its high pectin content by making plenty of preserves. It was not uncommon for a quince tree or two to be planted in the orchards and vegetable gardens of New England colonies.

自從溫柏來到新大陸，它很快就受到了殖民地婦女的歡迎，她們利用它的高果膠含量，制作了大量的蜜餞。在新英格蘭殖民地的果園和菜園里種一兩棵溫柏樹并不少見。

Don't judge a quince by its outward appearance — it's what's on the inside that counts. (Photo: Golf Bravo [CC by SA 2.5]/Wikimedia Commons)

Today, quince paste is still popular in the Iberian peninsula and Spanish-speaking countries, with dulce de membrillo often served in sandwiches or with Manchego cheese as an after-dinner dessert. The firm, sticky, sweet paste is also a wonderful addition to your cheese or charcuterie boards. Quince also offers a wealth of health benefits: it's high in vitamin C, zinc, iron, copper, iron, potassium and fiber.

今天，溫柏醬在伊比利亞半島和說西班牙語的國家仍然很受歡迎，通常在三明治或曼切戈奶酪作為餐后甜點。這種又硬又粘又甜的糊狀物也是奶酪或熟食板的絕佳配料。溫柏還提供了豐富的健康益處:它富含維生素C，鋅，鐵，銅，鐵，鉀和纖維。

Perhaps the most important thing to know about quince is that you can't eat it raw; unless, of course, you like your fruit hard, woody and astringent. You'll know a quince is ripe once it's fully yellow and its intoxicating fragrance is already in the air.

也許關于溫柏最重要的是你不能生吃;除非，當然，你喜歡你的水果硬，木質和澀味。一旦溫柏完全變黃，醉人的香味彌漫在空氣中，你就知道它已經(jīng)成熟了。

Perhaps the best part about cooking with quince is the magical transformation of its color and flavor. (Photo: rontav/Shutterstock)

If you want to keep it simple, poaching or stewing it in a sugary liquid is best. It's also a two-for-one, as you'll get tender fruit for baking and a syrup that you'll want to drizzle on just about everything including oatmeal.

如果你想讓它簡單點，把它浸泡在含糖的液體里是最好的。這也是一個二合一，因為你會得到柔軟的水果烘烤和糖漿，你會想要淋在幾乎所有的東西，包括燕麥。

Don't be shy with the sugar, as quince is pretty bitter. Then put your own twist on flavors while you stew it — fresh ginger, vanilla beans, rosemary, lemon peels or cinnamon sticks are all welcome additions.

不要怕吃糖，因為溫柏很苦。然后在燉的時候加入你自己的口味——新鮮的姜、香草豆、迷迭香、檸檬皮或肉桂棒都是受歡迎的添加物。

Another delightful surprise about quince? The longer you cook it, the prettier it becomes. That gnarled, knobby, homely little fruit will transform into a brilliant salmon-pink with the help of some heat and steam. Quince is also a lovely fruit to leave out on a sunny windowsill, as it slowly releases an intoxicating scent reminiscent of vanilla and apples. Whether you're baking a quince tarte tatin, a jam for your cheese plate, or a savory Moroccan tagine, the quirks of the quince will all be worthwhile once you've had your first bite.

溫柏的另一個驚喜是什么?煮的時間越長，越漂亮。在一些熱量和蒸汽的幫助下，這種多節(jié)、不起眼的小水果會變成明亮的橙紅色。溫柏也是一種可愛的水果，放在陽光充足的窗臺上，慢慢地散發(fā)出令人陶醉的香味，讓人想起香草和蘋果。不管你是在烤溫柏，還是在奶酪盤里放點果醬，或者是美味的摩洛哥tagine，只要你吃了第一口，就會發(fā)現(xiàn)溫柏的獨特之處都是值得的。