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

[Johnna Holloway]

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.


Johnnae




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?
>
Ian