[Sca-cooks] Raw quince (was: persimmon)
johnnae at mac.com
Fri Nov 6 03:35:46 PST 2009
What you taste may depend on the ripeness of the
individual quince and how big of a slice you try.
I think quince can be highly variable. Or maybe it's just
what we get here in Michigan.
On Nov 6, 2009, at 12:58 AM, Anne-Marie Rousseau wrote:
> Its not so much sour as it is ascerbic. Like chewing up an aspirin
> Really? I loooove sour things. I eat lemons. Is it sourer than
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