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Q is for Quince: a quirky kidney-friendly fruit
Quince is a pear shaped, golden yellow fruit related to the pear and apple fruit family. Unlike it’s cousin fruits, the quince is very tannic and bitter when eaten raw, so most recipes call for cooking the fruit. When sugar is added the cooked quince turns crimson red and develops a flavor described as a combination of rose, vanilla, cinnamon and cardamom. Some popular quince recipes include quince baked or poached with sugar, quince added to stewed or slow cooked meat dishes, quince tarts, preserves and a spreadable paste known as membrillo.
In the US, quince is available in the fall. You can find it at farmer’s markets, large supermarkets and specialty and ethnic stores. Turkey is the world’s largest quince producer/exporter.
Serving size: 1/2 quince
- 4 medium quinces
- 1 cup sugar
- 3 cups water
- 2-1/2 tablespoons unsalted butter
- Preheat oven to 350° F.
- Peel the fruit, cut in half and remove seeds. Place in a baking dish.
- Pour sugar over quince halves and dot each piece with butter.
- Add water and bake for 1 hour.
- Serve each quince half with a spoonful of whipped topping.
152 calories, 0 protein, 30 g carbohydrate, 4 g fat, 10 mg cholesterol, 5 mg sodium, 93 mg potassium, 9 mg phosphorus, 9 mg calcium, 0.8 g fiber
Visit DaVita.com to discover more kidney-friendly fruit recipes. Some of my favorites include:
- Apples Baked in Cider
- Blueberry Peach Crisp
- Creamy Grape Salad
- Peach Cobbler
- Traverse City Cherry Crisp
- Zingy Spiced Pears
Kidney diet resources from DaVita.com