[Sca-cooks] Raw quince (was: persimmon)

Johnna Holloway 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
> tablet....
> --Anne-Marie
> Really?  I loooove sour things.  I eat lemons.  Is it sourer than  
> lemons?

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