“Cutting into the obdurate flesh practically takes a katana,” writes Michael Tortorello, regarding a once-renowned fruit that has since slid down the slippery slope of history’s forgetfulness. Few Americans have even seen a quince, much less tasted the fruit. And with perhaps good reason: it’s not easy to eat.
But despite its curmudgeonly reputation, there are those trying to restore the classic pome to its former relevance, even right here in New York. —MN