In This New year we will regularly give text and explanations on this page about things we like to share with our visitors. This can be about the wine, the ingredients or, for example, the principles we stand for at Bonboon.
The kick-off has been awarded to the Quince. A forgotten fruit, which in many people does not directly conjures up an image on the retina. Now chef Aitziber Renteria uses this fruit to come to something beautiful it is high time to take the ‘ Cydonia oblonga ‘ for the light.
Back in picture
The quince is a fruit that is the family of the apple, the pear and the Rowan. She has a beautiful yellow colour and originates from the countries around the Caspian Sea (Russia, Iran, Azerbaijan). In the southern European countries, the fruit is well-appreciated, and now the Netherlands (again) is the turn. In the past, many farms had quince in the orchard, but they got out of the picture. Now you see the quince again more and more often in the vegetable shop. And now, even disguised, on your plate at Bonboon.
Just like a stew, a quince is not nice to eat cold. She is hard and sour. But once heated it becomes a completely different story! Then she is a deliciously sweet fruit that manages to excite your senses and makes you longing for more.
The quince is also a healthy fruit. It is packed with vitamin C, iron, and because of its many fibres, quince is also very suitable for people with intestinal complaints. In the novel ‘ Don Quijotte de la Mancha ‘ Don Quijote advised his helper Sancho Panza a few thin slices of quince (and a hundred waffle rolls) to fill his stomach and to promote his digestion. The value of the quince has been known in Spain for a while.
Marmalade or aioli
Due to the large amount of pectin in a quince, the fruit is excellent for making jams or marmalades. The Portuguese name for the quince, ‘ Marmelo ‘, reveals that already a little. In Spain they make ‘ Membrillo ‘; Aitziber processed it into an alioli and put it at Bonboon on the menu.