Quince: Nature's Golden Elixir, our October Queen

The quince, our October queen, evokes nostalgia and a connection to our mothers and grandmothers. Our orchard overflows with various fruits, but the quince holds a special place in our hearts. As the leaves begin to fall, we eagerly anticipate harvesting these ripe fruits and transforming them into traditional quince paste or fragrant jam.

Quince on our Estate

More than just a fruit, the quince is a symbol of rich culture and history. Its place in our hearts and on our tables is undeniable. This golden fruit, with its distinctive aroma, is shrouded in intriguing facts and tales. Beyond its delicious and healthy qualities, the quince has held a special place in the cultures of various peoples throughout history.

Some historians believe it was the quince, not the apple, that was the forbidden fruit in the Garden of Eden. The quince has often symbolized beauty, fertility, and love, inspiring countless poets and artists.

In many cultures, the quince held sacred status. The ancient Greeks associated it with the goddess Aphrodite, and in some myths, it's mentioned as the apple of discord. The fragrant quince, scientifically known as Cydonia oblonga, has symbolized fertility since ancient times. Brides-to-be were expected to eat a quince before their wedding to ensure a fruitful and happy marriage.

A lesser-known fact is that the word "marmalade" originates from the Portuguese word for quince, "marmeleiro." Initially, marmalade was exclusively made from quince.

Steeped in cultural significance, the quince has found a place in the hearts and kitchens of people worldwide. Its adaptability to both sweet and savory dishes, coupled with its rich symbolism, makes it a truly unique culinary treasure.

Whether enjoyed as a delectable dessert, a tangy marmalade, or a flavorful component in a savory meal, quince offers a memorable and delightful gastronomic experience.

Cutting quince for marmelade

At the end of October, in our region, housewives would harvest quinces and adorn their credenzas and shelves with them. By cooking the traditional sweet treat "kotonjata", they would await the first rains around All Saints' Day when women could perform other tasks outside their homes. The thick, sweet mass was poured into earthen molds shaped like fish, birds, flowers, fruits, and the like, giving the old-fashioned sweet a beautiful appearance. After a few days, the kotonjata was placed on bay leaves and then stored in a place with a gentle breeze to dry. The hard, dried kotonjata was stored in a cupboard. It was a favorite winter sweet with which guests and Christmas carolers were welcomed. A thinly sliced kotonjata with homemade brandy of rose "rozolin" purchased in Dubrovnik old town was a sign of a sincere welcome. This cup of liqueur and a piece of kotonjata are still offered today as an original homemade welcome.

"Kotonjata," the Konavle word for quince paste, and its Dubrovnik counterpart, "kontonjata," have their roots in the Italian language. Even though centuries have passed and countless new words have entered our vocabulary, "kotonjata" remains a cherished part of our culture, bringing joy to visitors and representing the unique heritage of Konavle.